Honey Pecan Breakfast Cake

Wow. Well it's officially been over a month since my last post. So much for blogging, huh? It's sad that I don't just buckle down and post, because I have plenty of recipes and pictures just waiting to enter the great expanse of the internet. But hopefully my New Years Resolutions will stick and I'll get better at blogging. Which should work-this is my only specific resolution. I made very specific goals last year, and only managed to complete one. "Eat at 10 new restaurants this year." Surprising I completed that one, right? So, with vague resolutions this year, I'm hoping I can look back and say, "Sure, I sorta did all those!"
During a lull at work the other day, I spent an hour flipping through an all dessert special edition of some magazine I found in the cupboard (Better Homes, maybe?). Not that I ever need an excuse to flip through dessert recipes, but I was keeping a special eye out for something I could potentially bring to an upcoming breakfast potluck. So naturally the words "breakfast cake" caught my eye.

The cake went by another name in the magazine, but I can't remember it right now...Either way though, it's delicious. The cake is very textural, and even a bit dry, but soaks up a rich, flavorful honey sauce and the end result is rich. The thick cake stands up to the onslaught of delicious topping, and the addition of crushed oats leaves you with a slightly nutty, rich, delicious cake you can enjoy at breakfast-who doesn't love an early dessert?!

Honey Pecan Breakfast Cake
From...BHG? Not me, that's for sure.

1/2 cup honey
1/3 cup butter, melted
2 Tbsp light corn syrup
2 tsp lemon zest
4 tsp lemon juice
1/2 cup chopped pecans
1 1/2 cups flour
1 cup crushed oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped pecans
2 eggs
2/3 buttermilk
1/4 cup butter, melted

Preheat oven to 375 degrees.

Combine honey, 1/3 cup melted butter, corn syrup, lemon zest and juice, and chopped pecans together. Spread into the bottom of an 8 in. cake pan.

In a large bowl mix together dry ingredients, including pecans. In a small bowl, combine remaining ingredients. Create a well in the center of the flour mixture, and pour the wet ingredients in. Mixing from the center, slowly incorporate dry ingredients until just combined-mixture will still be slightly lumpy. Pour over top of the honey mixture.

Bake for 25 minutes. Invert onto a plate immediately after removing from oven (be careful, you're likely to spill some of the hot honey topping. Spoon any extra honey topping over the cake and allow to cool slightly before enjoying (I'd suggest having it warm-it's extra fantastic that way.). This would be a great quick brunch for the holidays-especially if you have guests coming to stay!