Cherry-Almond Oat Cake
From jo_jo_ba 16 years ago
- 120 minutes to make
- Serves 10
This is my version of a recipe available on the Alberta Egg Board’s website. It’s a delicious, light and moist cake, and one that you can serve for dessert one evening and for breakfast the next day!
Ingredients
- 2 cups oat flour shopping list
- 2 tbsp ground almonds shopping list
- 2 tsp baking powder shopping list
- ½ tsp salt shopping list
- 1 cup maraschino cherries, drained shopping list
- ¾ cup butter, softened shopping list
- 1 tsp almond extract shopping list
- ½ cup sugar shopping list
- ¼ cup brown sugar shopping list
- 2 eggs shopping list
- 1/3 cup sour cream (low fat is perfectly fine in this recipe) shopping list
- 3 egg whites, beaten to soft peaks shopping list
How to make it
- Preheat oven to 325F. Grease and dust a deep 8” cake pan with cornstarch.
- In a bowl, combine flour, ground almonds, baking powder and salt. Add cherries and toss until pieces are well coated and set aside.
- In another bowl, beat butter, almond extract and sugars until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in dry ingredients in three additions, alternately with sour cream.
- Gently fold in egg whites.
- Bake 1 ½ hours, or until tests done.
- Cool 10 minutes. Turn cake out and cool completely.
The Rating
Reviewed by 1 people-
Making this today. Looks great.
Update:
In the spirit of using what was on hand, I made the folowing alterations with success:
Frozen thawed bing cherries in place of maraschino's. (adds a little red streak to the ba...more
xploreorganics
in St John's loved it
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