This is an upside down cake. It does have a lot of steps and repeats. So, follow the directions closely. I usually avoid recipes that are tedious, but this seemed like it was worth the effort. It's nice and moist.
Honey Glazed Buttermilk Oatmeal Cake
½ cup honey
⅓ cup butter, melted
2 tablespoons light-colored corn syrup
2 teaspoons lemon zest
4 teaspoons lemon juice
½ cup chopped pecans
1 ½ cups rolled oats
1 cup all-purpose flour
¾ cup packed brown sugar
½ cup chopped pecans
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup buttermilk or sour milk (see note)
2 eggs, lightly beaten
¼ cup butter, melted
1 ½ teaspoons vanilla
Honey (optional)
In a small bowl, combine 1/2 cup honey, 1/3 cup melted butter, the corn syrup, lemon zest and lemon juice. Stir in 1/2 cup chopped pecans. Pour into a well-greased 9x9x2-inch baking pan; set aside.
In a blender or food processor, finely grind oats. Transfer to a large bowl. Stir in flour, brown sugar, 1/2 cup pecans, the baking powder, baking soda and salt. Make a well in the center of the dry ingredients. In a medium bowl, combine buttermilk, eggs, 1/4 cup melted butter and the vanilla. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter evenly over honey mixture. Bake in a 375° oven about 25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and immediately invert cake onto a serving plate. Cool about 10 minutes. Serve warm drizzled with additional honey, if you like.
You can use any leftover lemon juice to make the sour milk. Use 2 teaspoons of the lemon juice. Vinegar will work too.
I had a little of the topping bubble over while it was in the oven. If you can, put a cookie sheet pan underneath.
