(adapted from Food and Wine)
makes one 9”x 9” x 2¼” cake or fills one 10” x 1½” deep pie plate
For the cake-
1 cup rolled oats (not instant or steel cut)
1 cup boiling water
1 stick (4 ounces) unsalted butter, room temperature
1 cup dark brown sugar
¼ cup maple sugar (or substitute ¼ cup granulated)
zest from 1 lemon
2 large eggs
1½ cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
¼ cup yogurt, preferably Seven Stars Maple
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly butter and flour a 9” cake pan or a 10” x 1½ “ pie plate. Knock out the excess flour.
Place the oats in a heatproof bowl with the boiling water and let the oats steep for 20 minutes. Drain thoroughly in a fine mesh strainer, pressing on the oats with a rubber scraper.
In a medium bowl, whisk together the white whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy then add the brown sugar and maple sugar, beating until light. Add the eggs, 1 at a time, scraping down the sides and bottom of the bowl. Add the softened oats, beating just to combine. On low speed, gradually add the flour mixture, then the yogurt and vanilla extract.
Scrape the batter into the buttered and flour pan, place the pan on a baking sheet and bake on the middle rack of the oven for 50-55 minutes, until the cake tests clean. Place the cake on a rack to cool. Serve with the Maple Walnut Crunch, additional yogurt and fresh blueberries.
Maple Walnut Crunch
⅔ cup walnuts
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon salt
2 tablespoons melted butter
3 tablespoons dark amber maple syrup
Preheat the oven to 325 degrees F.
Line a small baking sheet with parchment paper, then spray the parchment with non-stick baking spray. In a large bowl, whisk together the cinnamon, nutmeg, and salt. Add the walnuts and toss to coat with the spices, then add the melted butter and maple syrup. Turn the mixture with a rubber scraper until well combined. Transfer the mixture to the parchment lined baking pan. Bake on the middle rack of the oven for 12 minutes, stirring the walnuts once or twice. Break up the cooled walnuts using a bench scraper. Walnuts keep in a sealed container for up to 1 week.