Oatmeal Cookie Coffee Cake

Oatmeal Cookies make me happy. They are thick, chewy, and feel healthy enough to eat two. This coffee cake recipe takes the great aspects of an oatmeal cookie and makes them breakfast appropriate. The cake is moist and sweet, and just decadent enough to make it my new weekend breakfast favorite. Almonds, oats, raisins, brown sugar, delicious! I used almond milk to ratchet up the almondy flavor (cause I love it) and it turned out super. Hope you all enjoy!

Oatmeal Cookie Coffee Cake

from Baking Bites

2 cups all purpose flour

2/3 cup oats (regular or quick cooking)

2 tsp baking powder

1/2 tsp salt

1 1/4 cups sugar

1/2 cup butter, room temperature

2 large eggs

1 cup almond milk

1 tablespoon lemon juice

1 tsp vanilla extract

Filling/Topping

1/4 cup flour

1 cup brown sugar

1/4 cup butter

1 1/2 tsp ground cinnamon

2/3 cup raisins

1/3 cup toasted almonds, chopped

Preheat the oven to 350F.

In a medium mixing bowl, whisk together flour, quick cooking oatmeal, baking powder and salt.

In a large mixing bowl, cream together butter and sugar until light. Beat in eggs one at a time. Blend in 1/3 of the flour mixture, followed by half of the almond milk, lemon juice, and the vanilla.

Then, blend in add half of the remaining flour, the rest of the buttermilk, and finally the last of the flour. Set aside to prepare topping.

For the topping, combine flour, brown sugar and cinnamon in a medium mixing bowl and stir well. Rub butter into the mixture with your fingertips (or use cold butter and grate into the mixture using a cheese grater) until mixture resembles coarse sand.

Pour half of the batter into a 9-inch springform pan. Top with half of the topping mixture.

Evenly sprinkle raisins and almonds in a single layer. Pour remaining batter on top and spread carefully to the sides of the pan.

Sprinkle all remaining topping over the batter.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Allow cake to cool on a wire rack until it is room temperature before running a knife around the edge and removing the springform. Store in an airtight container.

Serves 10.

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