This breakfast cake is dense and not overly sweet and makes a satisfying start to the morning. It is best served cooled so that the orange flavor shines through and complements the cranberries. For the topping, old-fashioned oats work best, but use whatever you have on hand.
Servings: 8servings
Author: Mary Gillespie
Ingredients
1cupfresh or frozen cranberries
1/2cupbrown sugar
1teaspoongrated orange rind
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1cupquick-cooking oats
1cupbuttermilk
3/4cuporange juice
3/4cupall-purpose flour
3/4cupwhole wheat flour
1/2cupoat floursee note
1teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoonsalt
1teaspoongrated orange rind
1teaspoonground ginger
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TOPPING:
1tablespoonbutter
1/4cupold-fashioned oatmeal
1tablespoonbrown sugar
Instructions
Preheat oven to 350 degrees F.
Grease a 9x9-inch baking pan.
In small bowl, stir together cranberries, 1/2 cup brown sugar and 1 teaspoon orange rind. Let sit while you prepare the cake. The cranberries and sugar will become sticky as they sit.
In separate bowl, pour buttermilk over the quick-cooking oats and let sit until the oats have softened and absorbed the buttermilk.
When the oats have softened, stir in the orange juice.
While oats are soaking, stir together the flours, baking soda, baking powder 1/4 brown sugar, salt, ginger and 1 teaspoon orange rind.
Prepare the topping by melting butter in a frying pan. Add the old-fashioned oatmeal and stir to coat with the butter. Cook over medium-low heat for 2-3 minutes until the oats have begun to get toasted. Add the 1 tablespoon of brown sugar and stir to coat. Cook briefly until sugar has melted and take off of heat.
Add buttermilk mixture to the dry ingredients and stir gently until thoroughly blended. Spread mixture in prepared pan.
Spread cranberries over batter, and top with the toasted oats.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Let cake cool before serving.
Recipe Notes
You can make oat flour by blending oatmeal in a blender or food processor until finely ground. You can substitute regular or whole wheat flour for the oat flour if you prefer.