Bake up some maple-oat deliciousness in this easy to prep breakfast cake.
After living our entire lives in southern California, my husband and I had the crazy idea to uproot our family and relocate to the Midwest. We lived there for five years. There were lots of good things that came from that experience, as well as a lot of really hard things: finances, harsh (to us) weather, and a distance from anything familiar or comfortable.
My husband grew up in Santa Barbara with the ocean on one side of him and mountains on the other. Kansas isn’t like that. He’d always been able to orient himself with directions because the Santa Barbara mountains are north. There wasn’t a big landmark to help him in KC; it’s pretty much flat.
While we were prepared to live there forever, we were more than thrilled when an opportunity came to move home. Before that happened, though, we looked for small reminders of home.
When my favorite enchilada sauce showed up at my Walmart I literally shouted with glee. A trip to Chipotle, the closest thing we could find to our style of Mexican food, was little a mini-vacation. And FishPapa enjoyed Starbucks’ Maple-Oat Scones often during the cold winter months because they reminded him of home and the guys he would meet for coffee in the morning.
This cake is the result of my efforts to mimic my husband’s favorite coffeehouse maple-oat scones. Baking it all into a cake makes for easy prep work while still featuring all of the fabulous, mapley-oaty goodness. My friend Jessika, also a Maple-Oat Scone fan, attests that this recipe does the job.
This recipe is one of our family’s favorites for a not-too-sweet breakfast treat or afternoon snack. It’s also part of my newest recipe collection Good Cheap Eats: Everyday Dinners and Fabulous Feasts for $10 or Less.
Be sure to pre-order your copy of the book as most of the recipes will not available online. Consider this a sneak peek.
Oaty Maple Breakfast Cake
- 2 cup unbleached, all-purpose flour
- ½ cup rolled oats
- 6 tablespoon butter (¾ stick), cold, cut into pieces
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup half-and-half
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup powdered sugar sifted
- 1 tablespoon milk
- 2 teaspoon maple flavoring
- Preheat the oven to 400°F. Grease a 9-inch round cake pan with nonstick cooking spray.
- In the bowl of a food processor fitted with a metal blade, com- bine the flour, oats, butter, baking powder, baking soda, and salt. Pulse until coarse crumbs are formed. Transfer this mixture to a large bowl.
- Add the half-and-half, maple syrup, and vanilla. Stir quickly until a thick batter is formed.
- Spoon this mixture into the prepared pan and bake until a tes- ter inserted in the middle comes out clean, about 20 minutes. Cool slightly in the pan on a rack.
- Meanwhile, prepare the glaze by combining the confectioners’ sugar, milk, and maple flavoring in a small bowl. Drizzle this glaze over the warm cake and allow to cool completely before serving.