A delightful bundt cake combining the comforting flavors of oatmeal and cinnamon, perfect for breakfast or brunch.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated to maintain even baking.
Grease a 12-cup bundt pan with cooking spray or butter.
Use a brush to evenly coat the pan to prevent sticking.
In a large mixing bowl, combine the flour, oats, graham cracker crumbs, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt.
Whisk thoroughly to ensure even distribution of the ingredients.
In another bowl, whisk together the buttermilk, eggs, and vegetable oil.
Make sure the eggs are fully incorporated into the mixture.
Pour the wet mixture into the dry ingredients and stir until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared bundt pan, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the pan on a wire rack for 5 minutes.
Cooling slightly helps the cake release from the pan more easily.
Invert the cake onto the wire rack and let it cool completely before serving.
Ensure the cake is fully cooled to maintain its structure when slicing.
