Oatmeal Walnut Caramel Coffee Cake Recipe
Once in a while a great mistake happens. I think the mistakes that happen in the kitchen are the very best. Don’t you? Take this Oatmeal Walnut Caramel Coffee Cake Recipe, for example. This recipe began late one night as an attempt to satisfy a craving for caramel blondies. It was too late and I was way beyond tired to be baking. Plus I was winging it while watching TV. Not the best combination when baking. But there was a craving, man. I had to oblige, or at least give it a good old try.
In the end, I’m glad I bumbled my way through. Although the caramel blondies never appeared that evening, what resulted was a very satisfying coffee cake, crumb cake, breakfast or snack cake. Sometimes I never know how to define certain cakes, but whatever you classify it as, when is cake ever a mistake? And for a mistake, it sure did disappear quick. Yes it did.
Not too sweet, nutty, and sneaky addicting, this Oatmeal Walnut Caramel Coffee Cake Recipe is the perfect accompaniment to coffee or tea, and makes a great little afternoon snack. I’ll definitely be making this one again the next time we serve brunch for a group, or have guests for coffee late one night, as it can easily be made ahead and rewarmed a bit. If desired, top with additional warmed salted caramel sauce, and a dusting of cinnamon.
A few notes:
The salted caramel sauce used in the recipe below is homemade, but easily substitute a good pre-packaged caramel sauce. There are some nice ones available.
While the recipe below calls for walnuts or pecans, I think just about any toasted nut could be substituted very nicely in this cake. Can you imagine toasted almonds? Oh my …
If concerned with nut allergies, substitute them with the same amount of dried cherries, raisins, or dried cranberries.
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup quick-cooking oats
- 6 tablespoons salted butter, softened
- 1 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped and toasted walnuts or pecans
- ½ cup salted caramel sauce, slightly warmed just enough to loosen for easy drizzling
- Preheat oven to 350°F. Prepare 8-inch square baking pan with cooking spray, or butter.
- Lightly whisk together flour, baking powder, salt and cinnamon, whisk in oats; set aside.
- Beat together butter and sugar until well blended. Add eggs and vanilla; mix well. Scrape down sides when needed.
- Mix in dry ingredient mixture until just combined.
- Stir in walnuts to distribute.
- Evenly spread batter in prepared baking pan. Drizzle caramel sauce over top of batter; using a knife, swirl caramel throughout batter. Spread batter evenly again.
- Bake at 350°F for 35-40 minutes, or until wooden pick or cake tester comes out clean. Cool pan on wire rack.
- Adjust cook time accordingly for pan size.