Lucy made it up!
Lucy served this delicious cake to us in July when plums and raspberries were in season but you could use any kind of fruit.
Crumb topping:
120 ml1/2 cup oatmeal
120 ml1/2 cup sugar
120 ml1/2 cup flour
pinch of salt
water to combine (roughly 1/2 cup)
Cake:
120 ml1/2 cup vegetable oil
1 to 1 & 1/2 cups brown sugar
15 ml1 tablespoon flax meal
10 ml2 teaspoons vanilla
120 ml1/2 cup milk (any kind)
59 ml1/4 cup of water
470 ml2 cups flour (white flour or gluten free)
7 ml1 & 1/2 teaspoons baking powder
5 ml1 teaspoon cinnamon
2 ml1/2 teaspoon salt
2-4 cups fruit
Oil a 10" cake pan and preheat your oven to 350 degrees.
First, make the crumb topping. Combine 1/2 cup oatmeal, 1/2 cup sugar, 1/2 cup flour, pinch of salt and enough water to stick it all together.
In a mixing bowl, whisk together 1/2 cup vegetable oil, 1 to 1 1/2 cups of brown sugar, 1 tablespoon flax meal, 2 teaspoons of vanilla, 1/2 cup milk and 1/4 cup of water. Once the wet ingredients are whisked together, add 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt and stir until just combined. Then gently stir in 2-4 cups of fruit. I've used blueberries, raspberries and plums. Pour into your cake pan. Crumble the topping on top. Bake 50-60 minutes at 350 F.
Enjoy!
The apple variation
Eve ·
LinkLucy made this cake with apples for our Summer Potluck and it was very popular. I asked for the details and she said, "I think it was about 3 cups of chopped apples (with skins), cut into pretty small pieces (they cook faster). Half-inch chunks? And I was a generous with the cinnamon since it goes so well with apples."