Forget crumb cake. This oat cake is the perfect baked good to serve as part of a healthy brunch spread. It’s gluten-free (make sure you look for oats marked gluten-free if you’re serving to someone with Celiac!) and is filled with a plethora of nutritious breakfast staples, like berries, oats, cinnamon, and almond milk. Pro tip: Wait till it cools to slice it, or make it ahead and put it in the freezer, since it freezes well. Now, who’s bringing the veggie frittata?
Ingredients
Directions
- Preheat the oven to 350°F. Coat a 9" round cake pan with cooking spray.
- Combine the almond meal, sugar, baking powder, salt, and 1½ cups of the flour in a large bowl.
- Whisk the egg, oil, and milk in a small bowl just until combined.
- Add the egg mixture to the flour mixture and mix well.
- Toss the blackberries and raspberries with the remaining flour in a medium bowl to coat.
- Gently fold the berries into the batter and pour into the prepared pan.
- Combine the oats, cinnamon, and honey in a small bowl. Using clean fingers, sprinkle the honey-oat mixture over the cake batter, loosely covering the surface of the cake.
- Bake 40 to 45 minutes on the middle rack in the oven, or until a knife inserted in the center comes out clean and the topping is lightly browned. Let cool completely in the pan on a rack before serving.