Brown Sugar Oatmeal Coffee Cake

It is cold.

I recognize that it's February—the doldrums of winter—and that cold weather should be expected. But the entire eastern half of the country is blanketed in a bone-chilling, arctic blast, and I just don't like it.

What better way to show the weather who's boss than to crank up the oven and bake something warm and cozy? Brown Sugar Oatmeal Coffee Cake is rich, filling, and topped with a sweet, crunchy crumble that will knock your socks off.

So, Jack Frost, you just bring it. We've got Brown Sugar Oatmeal Coffee Cake, and we're ready for anything. Even spring.

Brown Sugar Oatmeal Coffee Cake

Coffee Cake:
1 3/4 cups old-fashioned oats (not instant)
1/2 cup (1 stick) butter
2 1/2 cups boiling water
1/4 cup yogurt (plain or vanilla would be lovely)
2 cups brown sugar
2 teaspoons vanilla
3 eggs
2 3/4 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon (optional, but tasty)

Topping:
1 cup brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter, melted

Preheat oven to 350 degrees. Grease and flour a 9" x 13" broiler-safe (i.e. probably not glass) pan and set aside.

In a large bowl combine oats, butter, and boiling water. Allow to sit for 20 minutes. Stir in yogurt, brown sugar, vanilla, eggs, flour, baking soda, salt, and (if using) cinnamon. Pour into prepared pan and bake for 40 minutes.

Meanwhile, mix topping ingredients together in a small bowl until crumbly. Sprinkle on top of baked coffee cake. Turn the oven to broil and move the oven rack a bit closer to the broiler element. Broil for 3-5 minutes, until the topping begins to melt and get crunchy.

Serve warm for the most delicious treat.