LEMON GINGER OATMEAL CAKE W/CRANBERRIES
This cake is another outstanding recipe from Food & Drink, LCBO magazine in Canada. AND it is a health concious recipe as well. The magazine notes that it could be served for breakfast as well. It works great in muffins, too. You can omit the cranberries - or sub with raisin etc - If you are not a fan of cranberries, but they really do add a certain something. You can add 1 tsp of vinegar to regular milk and let it sit for 5 min if you do not have buttermilk.
Provided by Deantini
Categories Dessert
Time 55m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat overn to 375°F butter a 9-inch cake pan and line the base with parchment paper. Set aside.
- Place ginger, 1/4 cup sugar and lemon juice in small pot over medium heat and simmer, stirring until sugar has melted and mixture is hot. Remove from heat and stir in cranberries and lemon rind. Set aside.
- In bowl - combine flour, bran, oats, baking soda, baking powder and salt. Set aside.
- Beat together butter and remaining 3/4 cup of sugar until light and fluffy. Add eggs one at a time and beat well. Beat in half of flour mixture, then buttermilk, then remaining flour mixture and beat until combined. Stir in cranberry mixture.
- Spoon batter into prepared pan and bake for 40 minutes or until a cake tester comes out clean. Let pan cool for 10 minutes, then remove from pan, peel off parchment paper and allow to cool fully on a cooling rack.
- Whisk together icing sugar and milk until it forms a thin icing. Drizzle over cake in a cross hatch pattern and sprinkle with chopped candied ginger - if using.
- Enjoy!
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