Oats and Buttermilk Snack Cake

Photo: Karry Hosford

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.

Yield: 12 servings (serving size: 1 square)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 27%
  • Fat: 5.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.1g
  • Carbohydrate: 28.9g
  • Fiber: 1.4g
  • Cholesterol: 29mg
  • Iron: 1.3mg
  • Sodium: 266mg
  • Calcium: 69mg

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)

Preparation

  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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