I was going to make muffins, but as I was mixing my dry ingredients, i was inspired to try something new, and I was extremely pleased with the results. High in fiber, fruit, and whole grains, this cake is evidence that healthful eating need not mean poor taste.
I could also go off on a rant here about how processed “diet foods”, “health foods”, and artificial sweeteners claim best nutrition based on an analysis of caloric values and current dietary fads but in fact often have but a tenuous connection to actual ingredients, and how the chemicals included in such foods interact with our bodies in ways that scientists still do not fully understand; you’re probably more interested in the recipe.
Cranberry Oatmeal Coffee Cake
- 2 cups flour
- 1 cup rolled oats
- 1 cup sugar
- 1 Tablespoon plus one teaspoon baking powder
- 1 Tablespoon pumpkin pie spice (mixed cinnamon, ginger, allspice, nutmeg)
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1/3 cup butter, melted and let cool slightly
- 2 cups cranberries (fresh or frozen)
Combine dry ingredients thoroughly. Mix together eggs, milk, and melted butter. Pour wet ingredients into dry and mix until just combined. Fold cranberries into batter. Pour into greased 9 x 9 square baking pan. Optional: top with streusel topping. Bake for 25-30 minutes or until toothpick inserted into center comes out dry. Oven temperature: 350 F for dark pan; 375 F for glass or light-colored pan.
Note: recipe was tested using a dark pan. Baking times may vary slightly for lighter pans, so monitor the situation as estimated finish time approaches.
Revised Baking Instructions (9/22/12)
I have a 10-inch rectangular cast iron pan that I bake this in. If you don’t have one of these, I recommend using a 12-inch cast iron skillet. If you don’t have one of those, divide it into two 9-inch pie plates.Bake at 375 for about 30 minutes, or until a toothpick inserted into the center comes out clean.