Oatmeal Cookie Crumble Coffee Cake

Somedays, it seems as though nothing intelligent comes out of my mouth. Other days, I’m a virtual fountain of wisdom and knowledge.

Ba ha ha ha ha ha ha ha ha …. yeah right….. I have two teenagers, remember? They don’t think I know anything –  and will continue that line of thought until they’re about, oh, 40 or so.

One can only hope it doesn’t take that long.……

When I told them this cake tastes like a giant oatmeal raisin cookie, only in cake form, they (simultaneously) said, “Sure Mom, whatever you say.”

Two bites later, “Wow Mom! This tastes just like a giant oatmeal raisin cookie!”


Those are the days when happy hour starts a bit earlier…..

Oatmeal Cookie Crumble Coffee Cake – adapted from Lick the Bowl Good

For The Cake:

  • 2 cups all purpose flour
  • 2/3 cup oats
  • 2 tsp baking powder
  • 1 1/4 cups brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract

For The Cookie Crumble:

  • 1/4 cup flour
  • 1 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 4 tbs. unsalted butter, melted
  • 2/3 cup raisins
  • 1/3 cup oats

 Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

To make the cookie crumble: In a medium mixing bowl, combine flour, oats, brown sugar and cinnamon. Using a fork, toss the butter through until combined. Stir in raisins until mixed throughout. Set aside while you make the cake batter.

To make the cake: In a medium mixing bowl, whisk together flour, oats, and baking powder; set aside. In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time.

Blend in half of the flour mixture until just combined. Add all of the buttermilk and the vanilla and stir until  well mixed, then blend in the remaining flour mixture and mix until just combined, but do not overbeat.

To Assemble: Pour half of the batter into prepared pan. Top with half of the cookie crumble. Pour remaining batter on top and spread carefully to the sides of the pan. Sprinkle the remaining crumble evenly 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 for 10 minutes, before running a knife around the edge and carefully removing the springform ring. Allow to cool completely before serving. Store cake in an airtight container.



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