Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
- 1 cup chopped dates
- 1 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the yogurt, dates, and walnuts.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 437
Fat: 17g
Carbohydrates: 61g
Protein: 8g
Substitutions for Ingredients:
- Butter: can be substituted with coconut oil or vegan butter
- Brown sugar: can be substituted with coconut sugar
- White sugar: can be substituted with maple syrup or honey
- Yogurt: can be substituted with almond milk or coconut milk
Variations:
- Add 1/2 cup of dried cranberries or raisins
- Add 1/2 cup of shredded coconut
- Add 1/2 cup of chopped almonds or pecans
Tips and Tricks:
- Make sure to not overmix the batter
- Grease and flour the cake pan to ensure the cake does not stick
- Allow the cake to cool completely before serving
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.
Garnishes:
- Whipped cream
- Chopped walnuts
- Shredded coconut
Pairings:
- Vanilla ice cream
- Fresh fruit
- Caramel sauce
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or yogurt to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure to use a clean bowl and utensils when preparing the batter.
- Make sure to cook the cake until a toothpick inserted into the center comes out clean.
Food History:
Oat cakes have been a staple in many cultures for centuries. They are believed to have originated in Scotland, where oats were a major crop.
Flavor Profiles:
This cake has a sweet, nutty flavor with hints of cinnamon and vanilla.
Serving Suggestions:
Serve the cake with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Nutty, Oaty, Caramel, Caramel-Like