Banana-Blueberry Oat Cakes, crowned with a delectable Buttermilk Frosting, are a delicious dessert to pair with a refreshing pot of tea. Banana-Blueberry Oat Cakes pictured with Sweet Cream Scones.
Banana-Blueberry Oat Cakes
Serves: 12
Ingredients
- 2 tablespoons unsalted Irish butter*, softened
- ⅓ cup granulated sugar
- 1½ tablespoons lightly beaten egg, room temperature
- ½ teaspoon vanilla extract
- ⅓ cup plus 1 tablespoon all-purpose flour
- 1 tablespoon oat flour
- 1 tablespoon quick-cooking oats
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- ¼ cup mashed very ripe banana
- 2 tablespoons whole buttermilk, room temperature
- ¼ cup fresh blueberries
- Buttermilk Frosting (recipe follows)
- Garnish: fresh blueberries
Instructions
- Preheat oven to 350°. Spray a 12-well (3×1-inch) silicone baking mold with baking spray with flour.
- In a medium bowl, beat together butter and sugar with a hand mixer at medium speed until light and fluffy, approximately 3 minutes, stopping to scrape down sides of bowl. Add egg and vanilla extract, beating well.
- In a large bowl, whisk together all-purpose flour, oat flour, oats, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together banana and buttermilk. Add flour mixture to butter mixture, alternately with banana mixture, beginning and ending with flour mixture, beating until combined. Divide batter evenly among wells of prepared mold, approximately 2 tablespoons each. Press 2 to 3 blueberries into each well. Tap mold on counter several times to evenly spread batter and reduce air bubbles.
- Bake until a wooden pick inserted in centers of cakes comes out clean, approximately 20 minutes, rotating pan once halfway through baking time, and loosely covering with foil to prevent excess browning, if necessary. Let cool in mold for 10 minutes. Remove cakes from mold and let cool completely on a wire rack.
- Place Buttermilk Frosting in a piping bag fitted with a small star French tip (Ateco #867). Pipe several frosting stars onto each cake.
- Garnish with blueberries, if desired.
Notes
*We used Kerry gold.
Decorated cakes can be stored in airtight containers in the refrigerator for up to 3 days.
Decorated cakes can be stored in airtight containers in the refrigerator for up to 3 days.
Buttermilk Frosting
Serves: approximately 1 cup
Ingredients
- ¼ cup unsalted Irish butter, softened
- ⅛ teaspoon kosher salt
- 1 cup confectioner’s sugar
- 1 tablespoon buttermilk
- ¼ teaspoon vanilla extract
Instructions
- In a large bowl, beat together butter and salt with a mixer at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape down sides of bowl.
- With mixer at low speed, gradually add confectioners’ sugar to butter mixture, alternately with buttermilk, beginning and ending with confectioners’ sugar and beating just until combined. Add vanilla extract, beating until incorporated. Increase speed to medium. Beat until frosting is light and fluffy, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Use immediately.
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