Annie is my favorite baking partner. Last time she came home we make this and it was pretty yummy.
Oat Cake with Berries
This cake is best served warm but is also delicious
later the same day.
Martha Stewart Living,
Yield Serves 8 to 10
1/2 stick unsalted butter, softened, plus more for pan
3/4 cup all-purpose flour, plus more for pan
1 cup plus 3 tablespoons quick-cooking oats, divided
2/3 cup water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups mixed ripe or overripe blueberries and blackberries, divided
3 tablespoons coarse sanding sugar ( I did not use this)
oven to 350 degrees. Butter and flour an 8-inch square metal baking pan, tapping
out excess flour. Combine 1 cup oats and water and let stand until oats have
softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking
powder, salt, and cinnamon in a separate bowl.
together butter, granulated sugar, and brown sugar in a medium bowl with a mixer
on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to
medium and beat in egg and vanilla until just combined, scraping down sides of
bowl if necessary. Add flour and oat mixtures and beat on low speed until just
incorporated. Fold in about half of berries.
batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar.
Scatter remaining berries evenly over top. Bake until a toothpick inserted in
center comes out with moist crumbs attached, 40 to 45 minutes. Let cool on a
wire rack 30 minutes; cut into squares. ( I baked it in a round cake pan)