Cinnamon-pecan coffee cake

There’s something about Sundays that sets my little baker heart all aflutter. I love waking up super early (think 4:30-5) when Matt and the pups are still asleep and it’s just me in a quiet, dark house. Now that the weather has finally (!!) turned, birds are up and about, and the only thing better than sitting on the porch with something warm fresh from the oven while watching the sun rise is waking up to the smell of that something baking.

I’m an oatmeal fiend. I love it savory, I love it sweet, I love it chilled overnight. When I recently bought a new container, I noticed there were two recipes on the back: one for chewy oatmeal raisin cookies and the other for cinnamon-pecan coffee cake. uh…yum, right? (Also, whoops, sorry if you saw my instagram stories while I wake baking.. I just now realized I bought the Giant Eagle brand, not Quaker Oats!)

While I love a good oatmeal cookie, I decided to try the coffee cake first. Seriously, this was the easiest cake ever – and SO delicious.

Cinnamon-Pecan Coffee Cake
from Giant Eagle

Ingredients
1 3/4 c. all-purpose flour
1 1/2 c. oats
3/4 c. sugar
1 tbsp baking powder
1 tsp cinnamon
3/4 tsp salt
1/2 c. chopped pecans
2 large eggs
1 c. milk
1/3 c. oil
cooking spray

Topping
1/2 c. brown sugar
1/4 tsp cinnamon
1/2 c. chopped pecans
2 tbsp unsalted butter, melted

Directions
1. Preheat oven to 375.
2. In a large bowl, stir together flour, oats, sugar, baking powder, cinnamon, salt, and pecans. In a medium bowl, whisk together eggs, milk, and oil. Stir into dry ingredients until just moistened.
3. Pour into a greased 8-inch square baking dish. (Obvs, as you can tell from my photo I went with a round one #sorrynotsorry.)
4. Combine ingredients for topping in a small bowl and sprinkle over top.
5. Bake for about 35 minutes.

There you have it! Easy peasy, right? Talk to me: do you love baking? Am I crazy for waking up so early??

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