oatmeal cake

Naomi Robinson

Mixed Berry Oatmeal Cake

I’ve said it before and I will say it again, I love how highly adaptable the recipes are from Better Homes and Gardens. This is just another great example of how you can easily swap out a flavor profile with just  a few ingredients. The cake you see below is the Butterscotch Chip Oatmeal Cake that I flipped to a mixed berry one.

 

I know, can you believe I actually toned down the sweetness of something? But I absolutely love mixed berry anything, and to be honest, I didn’t have enough butterscotch chips on hand, so this was what came to my mind next. And I’m so glad for that, because  I’m a huge fan of the cake this way. Trust me when I say, you’ll love the subtleness of  the  brown sugar, the punch of berries—and who knew oatmeal could add so much  tenderness to a cake’s  texture? Along with all that, this is an easy-to-make cake that doesn’t require  a stand mixer or any heavy elbow grease for mixing.

 

Here are a few modifications I made:

  • I swapped out the butterscotch chips for 6oz. of blackberries and 2 oz. of raspberries (fresh or frozen will work). Don’t be tempted to add too many berries, or it make the cake soggy. You can fold in berries or just drop them on top at the end like I did–either way works, just keep in mind the berries will only slightly sink into the batter during baking.
  • As for the oats, I used rolled old-fashioned rather than quick cooking oats (again, I didn’t have the latter on hand).
  • I used a ten inch round pan rather than the specified 13x9x2 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.

To get started click here for the recipe.