Easy sponge cake, which contains three cereals: wheat, oat and corn. It is hard to explain but the taste is really cereal-y, rustic, autumnal nostalgic. The plums addition revives the flavour, gives sourness and intensity. The texture is moist and fluffy but still light. Stays fresh for few days. Enjoy!
10 cups budtcake pan
- ½ cup corn meal
- 1 cup rolled oats
- 1 ½ cups whole wheat flour
- 2 teaspoons baking powder
- 3 large eggs
- ½ cup vegetable oil
- 1 ¼ cups dark brown sugar*
- 1 cup natural kefir
- ¾ cup milk
- 6-8 plums (I used blue/prune plums), pitted and halved
*if you like very sweet cakes add ¼ cup more sugar
Preheat oven to 350°F (180°C). Grease pan and dust with flour.
In a bowl mix together corn meal, oats, flour and baking powder.
In the bowl of an electric mixer beat oil and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add milk and kefir, mix together. Gradually add the flour mixture to the wet mixture and mix until all ingredients are combined. Press plum halves into the dough arranging them one by one in a row in the middle between longer sides. Bake for 45-50 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, cool in pan then transfer to a plate.
Category: Tea- and bundtcakes.
Tags: cereal, oat, plums.