Zutaten für Oatmeal Breakfast Cake
- All Purpose Flour
- Old Fashioned Oatmeal
- Graham Cracker Crumbs
- Brown Sugar
- Granulated Sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- ½ teaspoon salt
- Vegetable Oil
- 1 cup buttermilk
- 2 large eggs
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Zubereitung von Oatmeal Breakfast Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup bundt pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups rolled oats, ½ cup breadcrumbs, 1 cup granulated sugar, ½ cup brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a separate bowl, whisk together ½ cup vegetable oil, 1 cup buttermilk, and 2 large eggs.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Pour batter into the prepared bundt pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust with confectioners' sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
66g
Fat
7g
Carbs
9g
