Recipe Background
Honey's Best Coffee Cake is destined to become your best coffee cake, too! This ultra-moist, ultra-sweet coffee cake is tender and light, with plenty of crunchy, buttery pecans mixed in. Served with coffee, tea, or as a snack all on its own, Honey's Best Coffee Cake is the perfect way to celebrate the bees' bounty with neighbors and friends!
Honey's Best Coffee Cake is destined to become your best coffee cake, too! This ultra-moist, ultra-sweet coffee cake is tender and light, with plenty of crunchy, buttery pecans mixed in. Served with coffee, tea, or as a snack all on its own, Honey's Best Coffee Cake is the perfect way to celebrate the bees' bounty with neighbors and friends!
Ingredients
- 1/2 cup honey plus more, to taste, for serving
- 1/3 cup plus 1/4 cup butter melted, divided
- 2 tablespoons light-colored corn syrup
- 2 teaspoons lemon zest
- 4 teaspoons lemon juice
- 1 cup pecans chopped, divided
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 2 eggs lightly beaten
- 1 1/2 teaspoons vanilla
Directions
- Preheat the oven to 375 degrees F.
- Coat a 9x9-inch baking pan with nonstick cooking spray or line it with parchment paper, leaving an overhang on two sides.
- In a small bowl, add 1/2 cup of the honey, 1/3 cup of the melted butter, the corn syrup, the lemon zest, and the lemon juice and whisk to combine.
- Add 1/2 cup of the chopped pecans to the honey mixture and stir to combine.
- Pour the pecan mixture into the prepared baking dish and set it aside.
- In the bowl of a food processor, add the oats.
- Cover the processor and process until the oats are finely ground.
- Transfer the ground oats to a large bowl.
- Add the all-purpose flour, the brown sugar, the remaining chopped pecans, the baking powder, the baking soda, and the salt to the ground oats and stir to combine.
- Make a well in the center of the dry ingredients mixture.
- In a medium bowl, add the buttermilk, the beaten eggs, the remaining melted butter, and the vanilla.
- Add the egg mixture to the well in the flour mixture and stir until just combined. The batter will be lumpy.
- Spoon the batter evenly over the pecan mixture in the baking dish.
- Bake the coffee cake until a wooden toothpick inserted into the center of the cake comes out clean, about 25 minutes.
- Transfer the coffee cake from the oven and immediately invert the cake onto a clean serving plate.
- Let the cake cool for about 10 minutes.
- Serve drizzled with the extra honey.
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