Cranberry-Oatmeal-Walnut Cake Recipe

Name: Cranberry-Oatmeal-Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

1508

kcal

Calories

116

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cranberry-Oatmeal-Walnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Oatmeal-Walnut Cake

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