Although I adore sugar cookies, I detest how long they take to create. These bars are delicious and quick to make.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 9×12-inch coffee cake |
Ingredients
- ½ cup brown sugar
- ½ cup chopped pecans
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 1 ½ cups boiling water
- 1 cup rolled oats (not instant)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup light brown sugar, packed
- ½ cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9×12-inch baking dish.
- Mix brown sugar, pecans, butter, and flour together in a small bowl for streusel; set aside.
- Pour boiling water over oats in a bowl. Combine flour, baking powder, baking soda, and salt in a separate bowl.
- Cream brown sugar and butter in a large mixing bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Scrape down the bowl and continue beating until mixture is smooth. Mix in oats, vanilla extract, and cinnamon. Stir in flour mixture with a rubber scraper or wooden spoon. Pour batter into the prepared baking dish and cover with streusel.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 213 mg |
| Sugars | 27 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Simple recipe, not too sweet. Makes a moist, plump cake and is not too dense as one may suspect with the hydrated oats.
I’ve made this coffee cake and it’s delicious and easy. I’m going to make it again tonight, so I will have it for breakfast tomorrow!