Monday, July 31, 2006

Cherry Almond Oatmeal Cake

cherry almond cake


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.

15 comments:

Orchidea said...

This is very interesting... I never used oat flour. I will try...
Ciao.

Ivonne said...

Oh my goodness! Oh my goodness!

That's all I can think of to say ... thank you for stopping by my blog. Otherwise I wouldn't have found you!

I visited San Francisco last summer and fell in love! I'm adding your blog to my links list immediately!

bea at La Tartine Gourmande said...

Nice nice! I am bookmarking this recipe, So comfey!

Mary said...

orchidea - I'm not sure if oat flour and oatmeal are the same thing. But if you do try it, please let me how it works for you.

ivonne - SF is a wonderful place for foodies. I hope to visit Canada soon and experience the cuisine.

bea - This cake is especially good when it's still warm.

Rosa's Yummy Yums said...

Very nice recipe! Your cake looks so beautiful and really appetizing...

jenjen said...

Mary you are fast becoming one of my greatest sources of inspiration. All your creations are beautiful, this one included. I have never mixed oatmeal into a cake, why, I don't know because it looks delicious!

Tanna said...

Excellent - I really love oatmeal. I'm always looking for ways to cook with it. This looks like a really wonderful recipe!

Mary said...

rosa - Thank you so much.

jenjen - I love incorporating oatmeal into cookies and other baked goods. Kinda convinces people into thinking it's not that bad for them to indulge their sweet tooth.

tanna - Oatmeal is so versatile. I sometimes make a bowl of savory oatmeal for lunch or dinner.

Orlena said...

You've inspired me! I'll never be as good as you (or the others that posted for that matter), but I do have a hubby that is the kindest guinea pig!

Julia said...

o mary, what a delicious cake! It has EVERYTHING I love in it...
Just discovered your blog but I'll definitely come back...:)
tnx for the recipe!

Helene said...

This cake would be great for our Sunday brunches. I now what to do with the surplus of oatmeal I got from my mother in law!
The picture is gorgeous!

Mary said...

orlena - that hubby of yours is very kind to be your #1 taster. but isn't that what husbands are for? =)

julie - yes, this cake is full of good stuff!

helene - it would be delicious for a brunch gathering.

Anonymous said...

Hi Mary,

I recently stumbled upon your blog. WOW, it is just beautiful. I am a personal chef and I'm always looking for treats to leave for my clients. I've prepared your cake numerous times but haven't had the pleasure of trying it myself. It always smells delicoius, though!

Quick question: I always feel like I'm adding a lot of salt since there are 2cups of buttermilk (a good bit of sodium) - do you ever find that it's too much? I suppose it's a good sized cake so maybe not - I was just curious.

Thank you again!

Mary said...

Anonymous - Using 1 teaspoon salt, I haven't noticed that there's too much salt in the cake. But if you are concerned about sodium content, I've also made the cake with as little as 1/4 teaspoon salt and it turned out fine.

Anonymous said...

Hi Mary,

Thanks much! You are right, after tasting this delicious cake the salt added is spot on. I'm still making it and use our Michigan dried cherries! Thanks again for your sharing your talent!