Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

Finely ground oats give this cake a tender, moist texture. Stir frozen blackberries into the batter; the juices from thawed berries will turn the batter blue.

Lorrie Hulston Corvin
Recipe by Cooking Light September 2006

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare batter, place oats in a food processor; process until finely ground (about 1 minute). Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, sugar, baking powder, and salt to food processor; process until well blended. Add butter; pulse 5 times or until combined. Spoon mixture into a large bowl. Combine milk, egg substitute, and vanilla, stirring just until blended. Add to oat mixture, stirring to combine. Gently stir in blackberries. Pour mixture into a 9-inch square baking pan coated with cooking spray (batter will be thin).

  • To prepare topping, combine 1/2 cup oats and remaining ingredients in a food processor; process until finely chopped. Sprinkle evenly over batter. Bake at 350° for 45 minutes or until lightly browned and a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

Nutrition Facts

315 calories; calories from fat 29%; fat 10g; saturated fat 3.3g; mono fat 4.2g; poly fat 1.5g; protein 7.9g; carbohydrates 51g; fiber 4.7g; cholesterol 14mg; iron 2.7mg; sodium 361mg; calcium 157mg.
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