Buttered Oat Cake with Summer Fruits
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Hello, here is that recipe for the Buttered Oat Cake with Summer Fruits (originally “with Summer Berries” but felt that was too limiting!).
While I’m usually a champion of any cake that doesn’t require a mixer, this one does, but I promise the texture is worth it. Fluffy with an almost porridge-y crumb (the oats, well, they sort of turn to porridge in the batter), it’s a perfect late summer cake for which to casually toss your juiciest fruits into. The strawberries that get bruised on their way home from the market from sitting at the bottom of your tote for too long, the drippiest cherries and syrupiest peaches. The blackberries that are so ripe they taste almost fermented (they might almost be fermented), the plums nearly past their prime. The oats, which make up a bulk of the dry ingredients here, have the power to soak up liquid and juice like no other, saying more, more, more! We can take it!
I had to name it a buttered oat cake because while there isn’t that much more butter than the average cake, the flavor really does come through more so than the average cake (it must be the oats). Plus, it really benefits from an extra slathering of soft butter with some flaky salt at the end. A drizzle of maple syrup if you’re eating it for breakfast. A late summer delight if there ever was one.
I hope you’re all enjoying the last of summer, wherever you are. A reminder to eat enough tomatoes and go swim in the ocean at least once more before mid-September if you can. I’m heading out on vacation to turn 40, I’ll see you after Labor Day. Ciao, bellas!
Buttered Oat Cake with Summer Fruits
Makes one 9” cake
This is a cake meant to be eaten over the course of many warm summer days, sliced off in thick or thin pieces, either slathered with softened butter or on top of a napkin while standing in your kitchen in a bathing suit. It’s got a just-sweetened flavor with a crumb that could almost be
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