Buttered Oat Cake with Summer Fruits
From alisoneroman.com
1 hr 20 minMakes one 9" cake
A tall, fluffy oat cake with a porridge-like crumb, studded with fresh or frozen summer fruit and topped with toasted oats and turbinado sugar.
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| prepPreheat oven to 350°F / 175°C | ||||||
| prepSpray bottom of 9-inch cake pan with cooking spray and line with parchment paper | ||||||
| 145 g all-purpose flour | Whisk flour, oats, baking powder & salt | Alternate dry mix & buttermilk, beat until combined | Fold in ¾ of fruit, transfer to pan | Bake 350°F / 175°C, 65–75 min until golden | Cool completely before slicing | |
| 110 g rolled oats | ||||||
| 2 teaspoons baking powder | ||||||
| 1 teaspoon kosher salt | ||||||
| 1 stick / 115 g unsalted butter | Cream butter, sugars & vanilla until pale, 5 min | Beat in eggs one at a time | ||||
| 100 g light brown sugar | ||||||
| 50 g granulated sugar (for creaming) | ||||||
| 1 teaspoon vanilla extract | ||||||
| 2 large eggs | ||||||
| 180 ml buttermilk or thin yogurt | ||||||
| 455 g blueberries or blackberries, fresh or frozen (or cherries, peaches or plums, pitted and chopped) | ||||||
| 25 g rolled oats (for topping) | Top with remaining fruit, oats & sugar | |||||
| 3 tablespoons granulated sugar (for topping) | ||||||
| Turbinado or demerara sugar, for sprinkling | ||||||
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