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.

Recipe by Cooking Light November 2002

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Karry Hosford

Recipe Summary

Yield:
12 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine buttermilk and oats; cover and refrigerate 8 hours.

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  • Preheat oven to 375°.

  • Lightly spoon flours into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt, stirring with a whisk.

  • 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.

  • 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.

Nutrition Facts

176 calories; calories from fat 27%; fat 5.2g; saturated fat 2.8g; mono fat 1.5g; poly fat 0.4g; protein 4.1g; carbohydrates 28.9g; fiber 1.4g; cholesterol 29mg; iron 1.3mg; sodium 266mg; calcium 69mg.