Tuesday, August 2, 2016

Black and Blue Oatmeal Cake

From the kitchen of One Perfect Bite...The Silver Fox loves oatmeal cake. Actually, he loves its sweetness. I rarely make one for him because I'm anti anything that has the potential to send you into sugar shock. A couple of years ago, I came across a recipe for an oatmeal bundt cake that gets much of its sweetness from berries. He loved the cake. So now, I try to make the cake for him whenever local berries are plentiful and inexpensive. The blackberries have been especially delicious this year. The original recipe used a full compliment of blueberries, but I've altered it and use both blue and black berries. Of course, the blackberries are a soft fruit, so while they add great flavor, they often give this cake a bruised appearance. Freezing the berries helps prevent them from bleeding into the batter, but I'm always in such a hurry that I usually skip that step. I mention freezing only for those of you who need a cake with a more finished appearance. You'll find this moist cake is a great keeper if it is well-wrapped and refrigerated. I think you will enjoy its berry richness. Here is how the cake is made.

Black and Blue Oatmeal Cake...from the kitchen of One Perfect Bite inspired by Taste of Home

2 eggs
2 cups buttermilk
1 cup packed brown sugar
1/2 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups quick-cooking oats
1 cup fresh or frozen blackberries
1 cup fresh or frozen blueberries
1 cup chopped toasted walnuts
Confectioners' sugar

1) Grease and flour a 10-inch bundt pan. Preheat oven to 375 degrees F.
2) Beat eggs, buttermilk, brown sugar and oil in a large bowl.
3) Combine flour, baking powder, baking soda, cinnamon and salt in another bowl.
4) Gradually add dry ingredients to wet ingredients, mixing until blended. Fold in oats, berries and walnuts. Transfer to prepared pan.
5) Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.

Follow Me on Pinterest                    

                                  Older Posts

                   One Year Ago Today:                                                      Two Years Ago Today:
         Portuguese Clam and Cod Chowder                                           Pease Porridge Pasta

               Three Years Ago Today:                                                     Four Years Ago Today: 
                Corn and Barley Salad                                                    Grapefruit and Avocado Salad

1 comment :

David said...

Mary, I've never had an oatmeal cake of any kind but I love the idea. I love oatmeal and oatmeal and raisin cookies. I also love blackberries and blueberries. The combo sounds terrific! Take Care, Big Daddy Dave

Related Posts with Thumbnails