Tuesday, February 19, 2013

Berry-Oatmeal Breakfast Cake

This is a recipe that I adapted slightly from Gooseberry Patch's Hometown Favorites (thanks again, Lori!).  The original recipe called for blueberries, but I used some of our frozen blackberries from the patch.  I'm sure that raspberries would be yummy, too.  So delicious warm from the oven . . .

Berry-Oatmeal Breakfast Cake

1 1/3 C. all-purpose flour
3/4 C. quick-cooking oats, uncooked
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 C. sugar (original recipe called for 3/4 C.)
3/4 C. plus 3 tsp. milk, divided
1/4 C. oil
1 C. blackberries (or desired berries)
1/2 C. powdered sugar
1/2 tsp. almond extract

Mix together flour, oats, baking powder, salt, egg, sugar, 3/4 C. milk and oil.  Fold in berries.  Spread batter in an 8x8" baking dish and bake at 400 for 20-25 minutes or until tested done.  Blend together powdered sugar, almond extract and remaining milk and pour over warm cake.  Makes 8 servings.  (NOTE:  If you know that the whole pan won't be eaten right away, you might want to just put the glaze on individual pieces.  That way, you can freeze the rest of the cake in individual portions and add additional glaze later.)


Anonymous said...

This does sound good! Isn't it wonderful to have little bags of summers-past in the freezer to enjoy in the middle of winter? I'm so glad you are enjoying the cookbook!

Julie said...

Lori, you're so right about having those "little bags of summers-past" - they ARE wonderful. Biting into that cakeful of blackberries tasted like a bite of summertime!