• Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Bakers Royale

  • Sweet
  • Savory
  • All Recipes
  • About
    • Press
  • Contact

Mixed Berry Oatmeal Cake

February 23, 2014 By Naomi Robinson | Bakers Royale 25 Comments

This Mixed Berry Oatmeal Cake was was actually planned for a later posting, but it was so good I had to post it right away.

Mixed Berry Oatmeal Cake | Bakers Royale

I brought this to Matt’s birthday picnic over the weekend and his sister went crazy for it—and admittedly, more so than what should have been the star of the day–Matt’s  birthday cake—the Coconut Cream Cake. But in my defense, because I feel like I must, they are two very different types of cake, one being very subtly-sweet with bright bursts of berries and the other being much richer. More on this later in the week when I post the Coconut Cream Cake.

Mixed Berry Oatmeal Cake | Bakers Royale

For now, let me just say, this Mixed Berry Oatmeal Cake is awesome. As I mentioned, the sweetness is subtle, so subtle I think it would be great for afternoon tea or a breakfast cake. And what I really love is how the oatmeal in the batter adds such a tenderness to the cake. Along with all of that, you can’t beat an easy-to-make cake that doesn’t require a stand mixer or heavy elbow grease for mixing.

The original recipe is actually for a Butterscotch Chip Oatmeal Cake from Better Homes and Gardens, but to see the modifications I made and other notes for flipping the cake to what you see above,  hit the jump  here. 

Mixed Berry Oatmeal Cake

Ingredients:

Serves 16-20

  • 1 cup quick-cooking rolled oats
  • 1 ¾ cups boiling water
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • ½ cup butter, cut up and softened
  • 2 eggs
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon grated orange peel
  • ½ teaspoon salt
  • 6 oz. blackberries (fresh or frozen)
  • 2 oz. raspberries (fresh or frozen)
  • ¾ cup chopped pecans

 Instructions:

Preparation: Heat oven to 350 degrees F. Cover a 10 inch round pan with bake spray and dust with flour.

  1. For the remainder of the recipe click here. Keep in mind this recipe is an adaptation, so follow the instructions accordingly,
  2. To add the two berry ratios (rather than the butterscotch chips) at the end by dropping them on top of the batter along with the pecans. The berries will slightly sink during baking.
  3. The original recipe uses a 13x9x2 pan, I used a 10 inch round pan. If you do the same, increase the bake time to approximately 60-65 minutes or until a toothpick inserted in the middle comes out clean or with a few moist crumbs (not wet batter). You’ll want to start checking for doneness at about 55 minutes.

 

Filed Under: Cakes, Sweet

« Irish Cheese Soda Bread
Strawberry and Jasmine Tea Granita »

Comments

  1. Averie @ Averie Cooks says

    February 23, 2014 at 11:10 pm

    I love that there’s oats in the cake! I bet they add great texture and moisture and those berries – delish! 🙂 pinned

  2. ThisBakerGirlBlogs says

    February 24, 2014 at 12:19 am

    Love this! Berries are my favourite fruits and I love the addition of oats 🙂

  3. Taylor @ Food Faith Fitness says

    February 24, 2014 at 3:31 am

    Was so excited for this recipe when is saw it on insta! Love the use of oats here…I can totally eat cake for breakfast!
    Gorgeous photos. As always 🙂 Pinned!

  4. Skye says

    February 24, 2014 at 3:58 am

    That cake looks completely and utterly scrumptious… All that berry goodness and those crunchy oats… Gorgeous.

  5. Dimi says

    February 24, 2014 at 5:23 am

    Nice variation with blackberries & raspberries . You put fruits on top of your uncooked blend ?
    Could I use other fruits? Do you have any idea?
    Thanks for recipe…

  6. Ty says

    February 24, 2014 at 6:06 am

    This looks amazing and I do plan on trying the recipe. However, just wishing you had put the complete recipe on you blog instead of sending us to another site for part of the other recipe……you do an amazing job with your photography…why would we ever want to leave your site! 🙂

  7. Kevin @ Closet Cooking says

    February 24, 2014 at 6:37 am

    This looks amazing! I love the berries in the slices!

  8. marcie says

    February 24, 2014 at 6:46 am

    This cake looks gorgeous with all of those beautiful colored berries, and I love that there’s oatmeal in the cake! Pinning. 🙂

  9. Beth @ bethcakes says

    February 24, 2014 at 9:48 am

    This looks like the perfect cake for a birthday picnic! It’s beautiful. 🙂

  10. Alex says

    February 24, 2014 at 10:13 am

    This is what I love about oats, the myriad of different delicious recipes that can be made with them. Those mixed berry oatmeal cakes look really tasty. Thanks for sharing 🙂

  11. Krista @ Joyful Healthy Eats says

    February 24, 2014 at 10:34 am

    Love the fun burst of tart berries in this cake! Perfect for a birthday cake, I’m not a fan of the overly sweet rich ones anyways. 🙂 Pinned

  12. Laura Dembowski says

    February 24, 2014 at 12:16 pm

    I want to dive right into this cake. The photos are gorgeous with those berries. Plus, there’s nothing better than a cake that is acceptable to eat for breakfast 🙂

  13. Laura (Tutti Dolci) says

    February 24, 2014 at 12:47 pm

    Love the berries and pecan topping!

  14. Angelyn @ Everyday Desserts says

    February 24, 2014 at 1:25 pm

    I’m so intrigued by this! I love love love a good oatmeal topping, so this cake looks like it’s right up my alley!

  15. Eileen says

    February 24, 2014 at 2:10 pm

    This is my favorite kind of cake–full of deeply flavored grains and punched up with bursts of fruit. So good!

  16. Zainab @ Blahnik Baker says

    February 24, 2014 at 3:25 pm

    Oooo, I love the combination of oats and berries. I can see myself eating this for breakfast 🙂

  17. Graham @ Glazed & Confused says

    February 24, 2014 at 3:45 pm

    You never fail to make my mouth water.

    I love this type of cake. It’s not one that I usually think of making, but everytime I stumble along a recipe I whip one up immediately. With that said, I’m going to make a grocery store run tonight just for this!

  18. Catalina @ Baby on Board says

    February 24, 2014 at 5:19 pm

    I like all the colors and how dense the cake looks, finally a dessert with berries during this cold winter, it instantly brings sunshine to me!

  19. Kristi @ Inspiration Kitchen says

    February 24, 2014 at 7:31 pm

    This looks amazing – and I always love the gorgeous photos – they make me hungry!

  20. Gaby says

    February 24, 2014 at 7:31 pm

    I love the addition of the berries and nuts, sounds perfect!

  21. Tieghan Gerard says

    February 24, 2014 at 8:14 pm

    The berries, oats and nuts sound incredible. I love all the textures going on!

  22. Ruth says

    February 25, 2014 at 6:12 pm

    can you use old fashioned oats?

  23. Sarah says

    February 26, 2014 at 3:24 am

    What a beautiful looking cake – can’t wait to make it this weekend.

  24. Di, Bluebell Cafe says

    February 26, 2014 at 10:23 am

    What a great looking cake! I have all the ingredients too, am definitely going to make this cake. Thanks x

  25. Laura @ Laura's Culinary Adventures says

    March 11, 2014 at 10:17 am

    You had me at breakfast cake!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

More about Naomi »

 

Recent Posts

Chocolate Cream Guinness Pie with Toasted Meringue

Coffee Crunch Cupcakes via Bakers Royale

Coffee Crunch Cupcakes

Apple Cake with Guinness Caramel Sauce

Chewy Coffee and Chocolate Chunk Blondies

Baker's Royale Cookbook

Categories

Bakers Royale on Instagram

Cheetos Flamin’ Hot Crunchy Fried Mac and Cheese Cheetos Flamin’ Hot Crunchy Fried Mac and Cheese Balls ~ Next level game day food!! Am I right?
-
#tailgate #gameday #macandcheese #foodbeast #cheesey
Shrimp and Corn Chowder ~ When things go crazy we Shrimp and Corn Chowder ~ When things go crazy we go simple! Who else feels this? #ad Back to school has been off to a rocky start with mixed up carpool rides to missed days from being sick. Thankfully soups like this come together quickly and easily. All you need are just a handful of fresh ingredients and some pantry staples like @enjoyrealcoco Coconut Milk and @kettleandfire Bone Broth. Both of which are @TetraPakUSA  packaged. This means I can stock my pantry and not worry about rotating the food month-to-month. The aseptic packaging solution helps unopened food have a shelf life of six months or more without the need for refrigeration or preservatives. I’m telling you it’s the little things, like food packaging—something you don’t even think about most days, that ends up being the thing that can have the biggest impact sometimes! #ProtectsWhatsGood
-
#weeknightdinner #comfortfood  #soupseason #soup #dinnerideas
Who’s ready to roll into fall with cozy, autumna Who’s ready to roll into fall with cozy, autumnal picnics? To kickstart the season, the kids and I are headed to the park to enjoy an Apple Spiced Cake and warm sips of Apple Cider sweetened with our favorite pantry staple, @truvia. #ad

Truvia Sweet Complete Sweeteners are zero-calorie and made with plant-based stevia sweetness. Whether you are using the All-Purpose, Brown, or Confectioners Sweetener, they measure cup-for-cup like sugar in your favorite seasonal baked goods! 

Apple Spiced Cake 
Serves 12 

3 cups (14 oz.) self-rising flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves 
3 eggs
1 cup (6.25 oz.) Truvia Sweet Complete Granulated All-Purpose Sweetener 
1 cup (5.75 oz.) Truvia Sweet Complete Brown Sweetener 
1/2 cup buttermilk
1 tablespoon vanilla extract
3/4 cup vegetable oil 
1 1/2 cups (5.5 oz.) peeled and shredded granny smith apple, about 2 large

Heat oven to 350 degrees F. Lightly coat a 10-12 cup bundt pan with non-stick spray. Set aside. 

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.

In a second large bowl, add the eggs, and beat until combined. Add both the Truvia Sweet Complete Granulated All-Purpose and Brown Sweeteners, whisk until fully incorporated. Pour in buttermilk, vanilla extract, and vegetable oil, whisk until combined. 

Fold dry ingredients into the wet until smooth. Add the grated apples and fold until just combined. 

Pour batter in prepared pan and bake for 45 minutes or until a cake tester comes out free of wet batter. Transfer cake to a wire rack and let cool in the bundt pan for 20 minutes. Unmold cake and let cool completely on a wire rack. Before serving, dust with Truvia Sweet Complete Confectioners Sweetener. Enjoy outside with a seasonal beverage!
Easy Chicken Tortilla Soup because fall means swea Easy Chicken Tortilla Soup because fall means sweater weather, cozy soups like this. Who else is ready for this?!
-
Recipe in bio link or Google Easy Chicken Tortilla Soup Bakers Royale
-
#cozy #comfortfood #chickenrecipes #soup #easyrecipes #weeknightmeals #instayum
Coconut Oatmeal Chocolate Bars ~ Holiday condition Coconut Oatmeal Chocolate Bars ~ Holiday conditioning with this one. I’m so ready to eat my weight in holiday sweets.
-
Recipe in in profile link or Google Bakers Royale Coconut Oatmeal Chocolate Bars
-
#baking #bakingwithlove #bakedfromscratch #bakersgonnabake #oats #instayum #instabake
Double Decker Ooey Gooey Bars - Come and get it! W Double Decker Ooey Gooey Bars - Come and get it! We all need the extra fat for winter. Who’s in?
-
#baking #bakersgonnabake #sweettreats #madefromscratch #dessert #brownies #ooeygooey

Copyright © 2023 Bakers Royale

Terms of Use · Privacy Policy · Contact