Cherry Oat Breakfast Cake

Cake for breakfast?  Yes!  This is an easy recipe for a slightly sweet breakfast cake full of wholesome oats, fresh or frozen fruit and finished with a simple glaze.
Course Breakfast, Dessert
Cuisine American
Keyword breakfast cake, cherry oat breakfast cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 2" pieces or 12 3" pieces
Calories 248kcal
Author Randa Derkson


For the cake:

  • 2 cups flour
  • 1/2 cup oats
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 cups frozen sour cherries

For the glaze:

  • 2 cups powdered sugar
  • 3 tbsp cream or milk


Preheat oven to 350°

  • Spray an 8 x 8 pan lightly with non stick spray and line with parchment paper.
  • In a small bowl combine the flour, oats, baking powder, baking soda and salt; set aside.
  • In a large bowl whisk the brown sugar, eggs, buttermilk, oil and extracts until well combined.  Stir in the flour mixture just until incorporated and fold in the cherries.
  • Spoon the mixture into the prepared pan and bake for 35 minutes or until cake tester inserted comes out clean.
  • Let the cake cool in the pan for 10 minutes while you prepare the glaze.
  • In a small bowl, using a fork mix the powdered sugar and milk/cream until it reaches a smooth thick glaze.  Add more milk by the teaspoon if needed.
  • Remove the cake from the pan onto a cooling rack.  Drizzle the warm glaze all over the top.  Let the cake sit for at least 10 minutes to allow the glaze to set slightly.  Serve the cake warm or cool.  Store uneaten cake at room temperature in a cake dome, covered with saran or in an airtight container.


Serving: 1g | Calories: 248kcal | Carbohydrates: 42g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 145mg | Potassium: 112mg | Sugar: 22g | Vitamin A: 340IU | Vitamin C: 0.7mg | Calcium: 43mg | Iron: 1.5mg