There’s nothing quite like a bowl of oatmeal in the morning. I’m not talking about the oatmeal that comes in a pouch and heated in the office microwave with water from the water cooler. I’m talking about the oatmeal which is stirred over a flame, ladled into your favorite bowl and then topped with a pat of butter and a drizzle of honey. Or maybe you like your oatmeal with some fruit (dried or fresh) and nuts too. Either way, oatmeal is a great way to start your day. Just like this cake. As strange as this might sound, this cake tastes just like a bowl of oatmeal. There’s a hint of brown sugar and cinnamon and buttermilk adds a pleasant tang. I used dried cherries and almonds, but any dried fruit or nuts would work as well.
Cherry Almond Oatmeal Cake
2 cups old-fashioned rolled oats (not quick-cooking)
2 cups buttermilk
1 1/4 cup all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 cup almond meal
2 large eggs
3/4 cup light brown sugar
6 oz (1 ½ sticks) unsalted butter, melted and cooled
1/2 tsp vanilla extract
1/4 tsp almond extract
2/3 cups dried cherries
1/2 cup sliced almonds
Preheat oven to 350 F. Butter and flour a 9.5 x 2 inch round cake pan.
Combine oats and buttermilk in a large mixing bowl. Let mixture sit for 30 minutes at room temperature, stirring occasionally.
Sift flour, baking soda, baking powder, salt, and cinnamon in another bowl. Stir in almond meal. Set aside dry ingredients.
Add eggs to oatmeal/buttermilk mixture and mix. Mix in brown sugar and then mix in melted butter. Mix in vanilla and almond extracts.
Add dry ingredients and mix until just incorporated. Batter should still be slightly lumpy. Gently fold in cherries and almonds.
Pour batter in prepared pan and bake at 350 F until top is golden about 40-50 minutes.