Stone fruit is in season here in Connecticut. Plums, cherries, peaches, apricots and nectarines offer phytochemicals and powerful antioxidants.
This almond oat cake is chock full of healthy oats, cholesterol lowering almonds (the cousin to stone fruits), a bit of whole wheat flour, juicy peaches and tart plums. Peaches contain carotenoids and bioflavonoids, two phytochemicals that maintain your immune system, slow aging and prevent heart disease. Plums contain anthocyanin, phenolic and resveratrol which improves memory and has anti-inflammatory effects.
This is one healthy cake.
Almond Oat Cake with Peaches and Plums
- 2 cups sliced peaches and plums
- 1/4 cup chopped almonds
- 1 cup + 3 Tbs. old fashioned or quick cooking oats
- 2/3 cup water
- 1/2 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup brown sugar
- 4 Tablespoons (1/2 stick) of unsalted butter, softened
Preheat oven to 350F. Grease an 8×8 pan.
Combine the cup of oats and water. The oats will absorb the water and soften. This will result in a moist cake full of flavor.
Combine the flours, baking soda, baking powder, salt and cinnamon in a bowl.
Cream the brown sugar and 4 tablespoons of butter using an electric mixer. Add the egg and vanilla.
Slice and dice the peaches and plums. I used a little less than two plums and one peach. You can change the ratio to suit your taste buds. Put 1/2 cup chopped fruit aside. This will grace the top.
Combine flour mixture, oat mixture and butter mixture. Fold in the fruit and almonds, keeping a handful of almonds out to sprinkle on top.
Pour batter into the prepared pan. Sprinkle with remaining fruit, 3 tablespoons oats and the handful of almonds.
Bake for 40-50 minutes until golden brown.
Let cool on a wire rack. Enjoy with a cold glass of almond milk :)