The combination of blackberries and raspberries in this favorite old-time dessert is lovely; blueberries are good in it too.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1995

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Recipe Summary test

total:
1 hr
Servings:
10
Servings:
10
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Ingredients

Topping
Cake

Directions

Instructions Checklist
  • To prepare topping: Position oven rack in lower third of oven; preheat to 375 degrees F. Stir together oats, 1/3 cup flour, brown sugar, 1 tablespoon oil, apple (or cranberry) juice and cinnamon in a small bowl; work the mixture together with your fingers until it is evenly moistened.

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  • To make cake: Coat a 9-inch springform pan with cooking spray. Stir together 1 1/2 cups flour, granulated sugar, baking powder and salt in a large bowl. Whisk together egg, buttermilk, oil, lemon zest and vanilla in another bowl.

  • Add the egg mixture to the flour mixture and stir with a rubber spatula just until blended. Spread the batter evenly in the prepared pan. Scatter the berries over the batter, then sprinkle with the topping.

  • Bake until the top feels firm when lightly pressed in the center, 40 to 45 minutes. Remove the pan sides; serve warm or at room temperature.

Nutrition Facts

247 calories; protein 4.6g; carbohydrates 42.6g; dietary fiber 2.3g; sugars 20g; fat 6.8g; saturated fat 0.8g; cholesterol 19.6mg; vitamin a iu 56.7IU; vitamin c 3.2mg; folate 75.5mcg; calcium 74mg; iron 1.5mg; magnesium 11.9mg; potassium 119.1mg; sodium 335.9mg; thiamin 0.2mg.
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