Oatmeal Berry Orange Cake Recipes
BERRY-OATMEAL BAKE
This breakfast bake is easy on the calories and fat and as pretty as a picture. With its berries and oat-almond topping, it's almost like a tart, sweet fruit cobbler-great with a little Greek yogurt or milk on top.
Provided by Food Network Kitchen
Time 1h10m
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
- For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
- For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
- To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.
Nutrition Facts : Calories 270 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 45 milligrams, Sodium 140 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 6 grams, Sugar 25 grams
ORANGE-CRANBERRY OAT CAKE - MAGAZINE PRIZE TESTED WINNER
WARNING! WARNING!! WARNING!!! Do not make this cake if you are expecting a tender fine crumbed cake!!!! The cake is not very sweet, and has a dense coarse texture due to the oats and optional nuts -- the cake bursts with orange and cranberry flavors and is ideal for breakfast! Based on $200 prize tested recipe from Better Homes and Gardens September 08 issue -- tube pan category, submitted by Michelle Gauer, Spicer MN. NOTE: for a more robust orange flavor, add 1 teaspoon Recipe #340691 -- as a personal preference, add toasted chopped nuts, if desired! -- I baked the cake in a 10-in tube pan and I think the pan is too large for the recipe. The baked cake only rose to fill the tube pan about half full -- Bake in a Bundt pan for a prettier presentation!
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h10m
Yield 1 tube or bundt pan, 12 serving(s)
Number Of Ingredients 18
Steps:
- Cake preparation:.
- Preheat oven to 350 degrees.
- Grease and flour tube or bundt pan; set aside.
- In a bowl stir together flour, oats, baking powder, soda and salt.
- In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
- Add 1 cup sugar; beat until combined.
- Add eggs; beat until well combined.
- Alternately add flour mixture and milk, beating on low speed after each addition until combined.
- Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
- Spoon batter into prepared pan; spread evenly.
- Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
- Drizzle orange glaze over completely cooled cake.
- Orange Glaze preparation:.
- In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.
- Makes 12 servings.
Nutrition Facts : Calories 377.5, Fat 14.4, SaturatedFat 8.3, Cholesterol 86.2, Sodium 350.6, Carbohydrate 56.8, Fiber 2.4, Sugar 29.6, Protein 6.5
BLUEBERRY OATMEAL COFFEE CAKE
There's a taste of summer in every slice of this bursting-with-blueberries cake from Lori Buenger of Mountain Home, Arkansas. With its tender texture and slightly sweet streusel topping, it's the perfect way to end a special-occasion breakfast or brunch.
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with cooking spray., For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 297 calories, Fat 12g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 258mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.
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