Think cornbread, then think breakfast. I know the name of this cake is long but it has so many good things in it, I didn't want to leave any of the items out! This is a very yummy breakfast cake, not a bread, one that has oats, fruit, cornmeal and oatmeal. It's a welcome addition to any lunchbox, and perfect for a mid-morning snack with coffee or tea. Having the cornmeal and oatmeal in it, as well as the fresh fruits makes you feel a little less guilty about eating more than one square! The cake becomes more moist with each passing day so I keep it in an airtight container, refrigerated. It warms up well in the microwave. The cake combines the elements of an upside down cake in that I put the sliced plums at the bottom. Other combinations can include Peaches/Raspberries, Apples/sliced banana, and the list could go on and on. Just make it with fruits that you like.....you wont regret it!
Ingredients
3/4 cup (6 oz.) salted
butter, softened + 2 tablespoons
1 cup granulated sugar
¼ cup brown sugar
4 large eggs
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
½ cup oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup sour cream
1 boiled orange prepared as
outlined below
2 teaspoons vanilla extract
2 1/2 cups blackberries
1
red
plum, sliced
1 whole orange
Directions
Preheat oven to 350°F.
1. Line the bottom of a lightly
greased 13- x 9-inch pan with parchment paper.
2. Whisk together the flour,
cornmeal, oatmeal. baking powder, soda, and salt in a medium bowl.
3. Wash
the whole orange carefully. Trim about 1⁄2" from the tops and bottoms of
oranges. Cover with water in a saucepan and bring to a boil. Drain. Repeat
boiling process twice more with fresh water. Again, cover the orange with cold
water. Bring the water to a rolling boil, lower the heat, and simmer with
the cover on for about 1- 1 1/2 hours. Don’t try to rush this part as the
prolonged boiling minimizes the bitterness of the skin and pith. Tip: I used
a pressure cooker to do this in 30 minutes. Remove from heat but don’t flash
cool, let it cool naturally until the pressure has dropped, and it is safe to
open. Allow the orange to cool. The orange is “cooked” when the rind gives
easily when pierced with a fork. Puree everything in a small blender. This step can be done the day before and the
puree kept in the fridge until ready to use.
4. Mix
the two tablespoons butter, brown sugar and sliced plums in a small saucepan.
Bring to a slow boil and simmer until the plums are soft. Spread this mixture
at the bottom of the baking tin.
5. Beat butter and sugar with an
electric mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping
to scrape sides of bowl as needed. Add eggs, 1 at a time, beating well after
each addition. Mix in the crushed, boiled orange.
6. Whisk together the sour
cream, and vanilla in a separate bowl. Add flour mixture to butter mixture
alternating with sour cream mixture, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition. Pour batter into baking tin and press the blackberries
into the batter.
7. Bake in preheated oven until
a wooden pick inserted in center comes out clean, 55 minutes to 1 hour and 5
minutes. Cool on a wire rack 20 minutes before inverting. Cut into squares, and
serve warm or at room temperature.
