Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 ½ cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh raspberries
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
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, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
7. Gently fold in the raspberries.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let 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: 400
Fat: 19g
Carbohydrates: 50g
Protein: 6g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with whole wheat flour
- Buttermilk: can be substituted with plain yogurt
- Fresh raspberries: can be substituted with frozen raspberries
Variations:
- Add 1 cup of chopped walnuts or pecans to the batter for a crunchy texture
- Substitute the raspberries with blueberries, blackberries, or strawberries
- Add 1 teaspoon of ground cinnamon to the batter for a hint of spice
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- Be sure to mix the batter just until combined, do not overmix
- Let the cake cool completely before serving
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Garnish with fresh raspberries and a dusting of powdered sugar.
Garnishes:
- Fresh raspberries
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
- Lemon curd
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of buttermilk to the batter.
- If the cake is too moist, bake for an additional 5-10 minutes.
Food Safety Advice:
- Always use fresh ingredients.
- Make sure all ingredients are at room temperature before beginning.
- Wash hands and all utensils before beginning.
Food History:
Raspberry oat cake is a traditional dessert that has been around for centuries. It is believed to have originated in Scotland, where oats were a staple ingredient.
Flavor Profiles:
This cake has a sweet and tart flavor from the raspberries, and a nutty flavor from the oats.
Serving Suggestions:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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