Cranberry-Oatmeal-Walnut Cake
- 1 1/2 cups quick-cooking or old-fashioned rolled oats
- 2 large eggs
- 1/2 cup firmly packed light or dark brown sugar
- 1/2 cup canola oil
- 1 1/2 cups buttermilk or low-fat plain yogurt
- 1/4 cup dark molasses
- 1 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups fresh or frozen cranberries
- 1/2 cup (2 ounces) chopped walnuts, pecans, or toasted and skinned hazelnuts (see Notes)
- Preheat the oven to 350F.
- Butter and flour a 9-by-13-inch baking pan.
- Spread the oats in a rimmed baking sheet and bake for 8 to 10 minutes, or until lightly toasted.
- Let cool.
- In a large bowl, beat the eggs, brown sugar, and oil together until blended and stir in the buttermilk or yogurt, molasses, and vanilla.
- In a medium bowl, combine the flours, toasted oats, baking soda, baking powder, salt, and 1 teaspoon of the cinnamon.
- Stir to blend.
- Add the dry ingredients to the buttermilk mixture and beat for about 1 minute, or until smooth.
- Stir in the cranberries.
- Spread evenly in the prepared pan.
- Toss the nuts and remaining 1 teaspoon cinnamon together and sprinkle evenly over the top.
- Bake for 25 to 30 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean.
- Let cool in the pan on a wire rack.
- Serve warm, cut into squares or strips.
- MUFFIN VARIATION: Using an ice cream scoop, scoop out mounds of batter and drop into paper-lined large (2 3/4 inches in diameter) muffin cups.
- Bake in a preheated 375F oven for 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
- Makes 12 large muffins.
quickcooking, eggs, brown sugar, canola oil, buttermilk, dark molasses, vanilla, flour, flour, baking soda, baking powder, salt, ground cinnamon, cranberries, walnuts
Taken from www.cookstr.com/recipes/cranberry-oatmeal-walnut-cake (may not work)