Oats and Buttermilk Snack Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Soak steel-cut oats in buttermilk to soften them but still preserve a nice crunch. This cake makes a great afternoon snack or, with a maple syrup glaze, dessert. Ingredients:
1 1/2 cups buttermilk |
1/2 cup steel-cut oats |
1/2 cup oat flour |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2/3 cup packed brown sugar |
1/4 cup butter, softened |
1 1/2 teaspoons vanilla extract |
1 large egg |
cooking spray |
1 tablespoon powdered sugar (optional) |
Directions:
1. Combine buttermilk and oats; cover and refrigerate 8 hours.
2. Preheat oven to 375°.
3. Lightly spoon flours into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt, stirring with a whisk.
4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat until well blended. Stir in oat mixture; beat until well blended. Add flour mixture, beating just until moist.
5. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Cut into squares. Garnish with powdered sugar, if desired.
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