Breakfast: Oats and Buttermilk Snack Cake

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Oats and Buttermilk Snack Cake

 

1 1/2 cups buttermilk

1/2 cup steel-cut oats

1/2 cup oat flour

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup packed brown sugar

1/4 cup butter, softened

1 1/2 teaspoons vanilla extract

1 large egg

Cooking spray

1 tablespoon powdered sugar (optional)

 

 

 

 

 

Combine buttermilk and oats; cover and refrigerate 8

hours.

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.

 

Yield: 12 servings (serving size: 1 square)

 

NUTRITION PER SERVING

CALORIES 176(27% from fat); FAT 5.2g (sat 2.8g,mono

1.5g,poly 0.4g); PROTEIN 4.1g; CHOLESTEROL 29mg;

CALCIUM 69mg; SODIUM 266mg; FIBER 1.4g; IRON 1.3mg;

CARBOHYDRATE 28.9g

 

Source: Cooking Light, NOVEMBER 2002

Formatted by Chupa Babi: 11.29.07

 

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.

 

ChupaNote: terrific for breakfast too, with a bowl of

fruit and yougurt.

 

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