Cranberry-Oatmeal-Walnut Cake

  1. Preheat the oven to 350F.
  2. Butter and flour a 9-by-13-inch baking pan.
  3. Spread the oats in a rimmed baking sheet and bake for 8 to 10 minutes, or until lightly toasted.
  4. Let cool.
  5. In a large bowl, beat the eggs, brown sugar, and oil together until blended and stir in the buttermilk or yogurt, molasses, and vanilla.
  6. In a medium bowl, combine the flours, toasted oats, baking soda, baking powder, salt, and 1 teaspoon of the cinnamon.
  7. Stir to blend.
  8. Add the dry ingredients to the buttermilk mixture and beat for about 1 minute, or until smooth.
  9. Stir in the cranberries.
  10. Spread evenly in the prepared pan.
  11. Toss the nuts and remaining 1 teaspoon cinnamon together and sprinkle evenly over the top.
  12. Bake for 25 to 30 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean.
  13. Let cool in the pan on a wire rack.
  14. Serve warm, cut into squares or strips.
  15. 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.
  16. Bake in a preheated 375F oven for 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
  17. 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)

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