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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Finely ground oats give this cake a tender, moist texture. Stir frozen blackberries into the batter; the juices from thawed berries will turn the batter blue. Ingredients:
2 cups regular oats |
1/2 cup all-purpose flour (about 2 1/4 ounces) |
1/2 cup packed brown sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 1/2 tablespoons chilled butter, cut into small pieces |
1 cup 1% low-fat milk |
1/2 cup egg substitute |
2 teaspoons vanilla extract |
1 (10-ounce) package frozen blackberries, unthawed |
cooking spray |
1/2 cup regular oats |
1/4 cup packed brown sugar |
1 tablespoon chilled butter, softened |
1/4 cup chopped pecans, toasted |
Directions:
1. Preheat oven to 350°.
2. To prepare batter, place oats in a food processor; process until finely ground (about 1 minute). Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, sugar, baking powder, and salt to food processor; process until well blended. Add butter; pulse 5 times or until combined. Spoon mixture into a large bowl. Combine milk, egg substitute, and vanilla, stirring just until blended. Add to oat mixture, stirring to combine. Gently stir in blackberries. Pour mixture into a 9-inch square baking pan coated with cooking spray (batter will be thin).
3. To prepare topping, combine 1/2 cup oats and remaining ingredients in a food processor; process until finely chopped. Sprinkle evenly over batter. Bake at 350° for 45 minutes or until lightly browned and a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
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