Turning this homey cake out of the pan reveals a honey glaze that baked at the bottom. Lemon juice and zest add a little zing.




  • In a small bowl, combine 1/2 cup honey, 1/3 cup melted butter, the corn syrup, lemon zest and lemon juice. Stir in 1/2 cup chopped pecans. Pour into a well-greased 9x9x2-inch baking pan; set aside.

  • In a blender or food processor, finely grind oats. Transfer to a large bowl. Stir in flour, brown sugar, 1/2 cup pecans, the baking powder, baking soda and salt. Make a well in the center of the dry ingredients. In a medium bowl, combine buttermilk, eggs, 1/4 cup melted butter and the vanilla. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

  • Spoon batter evenly over honey mixture. Bake in a 375° oven about 25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and immediately invert cake onto a serving plate. Cool about 10 minutes. Serve warm drizzled with additional honey, if you like.


Sour Milk: To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to equal 2/3 cup; stir. Let the mixture stand for 5 minutes before using.

Nutrition Facts

450 calories; 23 g total fat; 9 g saturated fat; 79 mg cholesterol; 357 mg sodium. 58 g carbohydrates; 3 g fiber; 6 g protein; 437 IU vitamin a; 2 mg vitamin c; 71 mg calcium; 2 mg iron;