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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.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
25 mins
cool:
10 mins
total:
1 hr 5 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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; fat 23g; cholesterol 79mg; saturated fat 9g; carbohydrates 58g; insoluble fiber 3g; protein 6g; vitamin a 437.3IU; vitamin c 1.8mg; sodium 357mg; calcium 70.7mg; iron 2.2mg.
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