Yesterday I received the June edition of Martha Stewart magazine. I’ve mentioned before how I love to sit and flip through the pages. One recipe caught my eye. This Oat Cake. I love oats and I love cake, so that’s all there was to it.
If you don’t have quick cooking oats on hand, you better go get your jacket and keys, because you want to make this cake.
I like that this cake doesn’t contain a lot butter. Just a half stick will do.
Fresh blackberries and blueberries are gently folded into an oat dense batter.
Save some of those juicy berries for the top along with a few tablespoons of those lovely oats and sprinkle of sugar.
It is so pretty when it comes out of the oven. Perfect for a Mothers Day celebration. You could also try check out what I made for Mothers Day 2012.
Oat Cake with Black and Blueberries
Recipe adapted from Martha Stewart Living magazine June 2013
- 1/2 stick unsalted butter, softened
- 3/4 cup all-purpose flour
- 1 cup plus 3 Tbs. quick cooking oats, divided
- 2/3 cup water
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 cup plus 1 Tbs. granulated sugar, divided
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups mixed ripe or overripe blueberries and blackberries, divided
Preheat oven to 350F. Grease an 8 inch square dish.
Combine 1 cup oats and water and let stand for about 5 minutes.
Whisk flour, baking soda, baking powder, salt and cinnamon in a small bowl.
Cream together butter and sugars using a handheld mixer for about 2 minutes. Add egg and vanilla and beat until combined. Add flour and oat mixtures and mix until combined. Fold in half the blueberries and blackberries.
Spread batter in dish and sprinkle with remaining 3 Tbs. oats and 1 Tbs. sugar. Scatter remaining berries evenly over top.
Bake 40-50 minutes. Let cool on a wire rack.