Susan from Food Blogga
I lowered the fat and cholesterol in
this cake by using less canola oil than usual, low-fat buttermilk, and
egg whites only. Of course, full-fat versions work as well.
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup brown sugar
1/2 cup granulated sugar
2 egg whites
1 1/2 teaspoons pure vanilla extract
1 cup low-fat buttermilk
3 tablespoons canola oil
1 cup rolled oats
3/4 cup fresh blackberries (cut in half if very large)
1/4 cup chopped cashews
3 tablespoons chopped cashews
3 tablespoon rolled oats
Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking spray an 8 inch square pan.
In a medium bowl, sift the flours. Add baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, beat the sugars and egg whites at medium speed until light. Beat in the vanilla, buttermilk, and oil. Reduce speed to low and add dry ingredients, including the oats. Beat until just incorporated and the flour is dissolved. Using a rubber spatula, fold in the blackberries and cashews until well blended.
Pour the batter into the pan and gently shake it to even it out. Sprinkle the chopped cashews and oats evenly over the top of the cake and lightly coat with cooking spray.
Bake for 45 - 55 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool at room temperature.
Unmold the cake, and place on a rack. Allow to set for at least 15 minutes before slicing.