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Oats and Buttermilk Snack Cake

Photo: Karry Hosford
Yield 12 servings (serving size: 1 square)
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)

Nutrition Information

  • calories 176
  • caloriesfromfat 27 %
  • fat 5.2 g
  • satfat 2.8 g
  • monofat 1.5 g
  • polyfat 0.4 g
  • protein 4.1 g
  • carbohydrate 28.9 g
  • fiber 1.4 g
  • cholesterol 29 mg
  • iron 1.3 mg
  • sodium 266 mg
  • calcium 69 mg

How to Make It

  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.