Pumpkin Oatmeal Breakfast Cake

Pumpkin Oatmeal Breakfast Cake

from taffeybakery.com
60 min

Sweeten up your fall mornings with a slice of delicious pumpkin oatmeal breakfast cake! It’s got pumpkin puree, hearty oats, and loads of cinnamon sugar in every bite. This is a classic recipe that you’ll find yourself making over and over again!

Ingredients

  • 1/2 cup butter (softened)
  • 1/2 cup white sugar
  • 1/4 cup dark brown sugar (or light brown sugar)
  • 2 eggs (room temperature)
  • 1 tbsp vanilla
  • 1 cup pumpkin puree (room temperature, not blotted)
  • 1 1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • pinch of cloves (optional)
  • 1 tbsp cornstarch
  • 1 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tbsp white sugar
  • 1/4 tsp cinnamon

Directions

  1. 1

    Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the two sides without parchment paper and then set aside.

  2. 2

    In a medium sized bowl, add in flour, oats, cornstarch, cinnamon, nutmeg, allspice, cloves, ginger, baking powder, baking soda, and salt. Stir to combine and set aside.

  3. 3

    In a large bowl, add softened butter, brown sugar, and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.

  4. 4

    Add in the eggs, vanilla, and pumpkin puree. Continue mixing on medium speed until smooth.

  5. 5

    Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!

  6. 6

    Spread the batter into the prepared pan evenly. In a small cup, add white sugar and cinnamon and mix together. Then sprinkle on top evenly. This will give you a sweet crunchy top.

  7. 7

    Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. Allow it to cool, slice, and enjoy!