Cinnamon Raisin Oatmeal Cake

I can't deny that I see the end of the year coming, Halloween is only a couple of days away. Soon will be Christmas. Soon after that the year 2010 is a thing of the past. It might be a little early to say, but this year hasn't been one of my best. Lots of sad, annoying, or troublesome things happened. Not all at once, but nicely spread over the whole year. That's life I guess.
Anyway, the end of the year also finds me more and more in the spice section of the supermarket. Cinnamon, cardamom, or ginger are ready to be used in some cookies or cakes. Other herbs and spices will spice up hearty soups and stews (hopefully).
Here is the recipe of my Cinnamon Raisin Oatmeal Cake. I have baked it a with a few changes a couple of times until I was 100% happy with the taste and the texture of it. It is a perfect fall/winter bread.
I am baking cake loaves almost every other day these days. Why? My children finally got to like my healthified versions, and I find myself chomping these down with a glass of milk straight after my marathon training runs. It delivers carbs quickly, but not of the worst kind. And it's delicious carbs too!
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CINNAMON RAISIN OATMEAL CAKE

(Print Recipe)

1/2 cup rolled oats
1/3 cup warm milk
1/2 cup raisins

1/4 cup olive oil
1/3 cup palm sugar
2 eggs
1/4 cup yogurt
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon

Topping
1/4 cup rolled oats
1 teaspoon ground cinnamon
1 tablespoon palm sugar
1 tablespoon butter

Yields 1 loaf
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Combine oats, milk and raisins in bowl, cover, let stand for 20-30 minutes.

Preheat oven to 180C (350F). Line loaf tin with parchment paper.

Beat olive oil and sugar in small bowl until smooth.  Add eggs,  one at a time. Whisk until well incorporated, before adding the next one. Stir in yogurt and vanilla. Stir in oat mixture.
In another bowl, sift together flour, baking soda and cinnamon. Combine wet and dry ingredients.

For the topping, combine oats, cinnamon and sugar in a small bowl. Rub in butter with your finger tips until mixture becomes crumbly. 
Pour cake batter into prepared loaf tin. Sprinkle with topping . Bake for 45-50 minutes or until toothpick come out clean. Let cool in the tin for 10 minutes. Transfer to wire rack to cool completely.

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