Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Glaze:
- 1 cup confectioners’ sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and set aside.
- In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, using an electric mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To make the glaze, whisk together the confectioners’ sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if needed to achieve a pourable consistency.
- Drizzle the glaze over the cooled oatmeal breakfast cake and let it set for a few minutes before serving.
Slice into this warm, inviting oatmeal glazed breakfast cake and let its cozy, cinnamon-infused aroma wrap you in a comforting hug – the perfect way to start your day with a smile and a contented belly!
