Soaking steel-cut oats in buttermilk softens them but still preserves a nice crunch. This cake makes a great afternoon snack or classroom treat; top it with a low-fat icing and you have a delicious family dessert.
Ingredients • 1½ cups buttermilk • ½ cup steel-cut oats • ½ cup oat flour • 1 cup all-purpose flour • 1 teaspoon baking powder • ½ teaspoon baking soda • ½ teaspoon salt • 2/3 cup packed brown sugar • ¼ cup butter, softened • 1½ teaspoons vanilla extract • 1 large egg • Cooking spray • 1 tablespoon powdered sugar (optional)
1. Combine buttermilk and oats; cover and refrigerate 8 hours. 2. Preheat oven to 375°. 3. Lightly spoon flours into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt, stirring with a whisk. 4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat until well blended. Stir in oat mixture; beat until well blended. Add flour mixture, beating just until moist. 5. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. 6. Cool 10 minutes in the pan on a wire rack. Cut into 12 even squares. Dust with powdered sugar, if desired.