Cherry Breakfast Cake
Overflowing with sweet cherries and the perfect companion to your morning coffee.
- 230 g (1½ cup) rolled oats
- 60 g (½ cup) whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 55 g (¼ cup) butter spread
- 165 g (¾ cup) dark brown sugar, packed
- 2 large eggs
- 360 ml (1½ cup) milk
- 140 g (1 cup) frozen cherries
- Preheat oven to 350°F (180°C). Lightly coat a 9-inch x 9-inch (23 cm x 23 cm) baking pan with cooking spray.
- Mix oats, flour, baking powder, cinnamon, and salt together in a mixing bowl. Set aside.
- Place sugar, butter spread, egg substitute and milk into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 30 seconds. Stop machine.
- Pour wet mixture into dry mixture and mix well. Fold in fruit.
- Pour into prepared baking pan.
- Bake for 25-30 minutes or until light golden brown. Cool on wire racks.
|Serving Size||1 square|
|Amount Per Servings|
|Total Fat||8 g|
|Saturated Fat||2.5 g|
|Total Carbohydrate||28 g|
|Dietary Fiber||2 g|
Cherry Breakfast Cake is rated out of 5 by 2.
Rated 4 out of 5 by Tdp1980 from Yummy. Serving size off. I made this yesterday. The end result was very good, but the thought that this is 12 servings is laughable. The size of the piece in the photo would be if there were 4 servings. It did take longer to cook than 30 min... 40 seems right with defrosted cherries. Also, with the amount of sugar, we'll probably serve this as dessert in the future and not breakfast.
Date published: 2017-08-27
Rated 4 out of 5 by Dodge from Tasty, but cook time is off I cooked this today for Christmas breakfast. It was very tasty, but the cook time is off. At 25 minutes, the center was still an oatmeal-like consistency. I cooked it for about 50 min total and the result was like bread pudding. Next time, I'd defrost the cherries before adding them; that might speed up the cook time.
Date published: 2016-12-25