- Why did it stick to the tin?
- Oat batter is heavier. You must grease and flour the tin very thoroughly in every crevice.
Oat and cinnamon Bundt cake
This Bundt cake is where morning porridge meets afternoon tea. The oat fibres give texture to the sponge and ensure a long-lasting feeling of fullness, whilst the scent of cinnamon fills the kitchen. A denser, moister cake, not a light-as-air sponge, but that is exactly its charm.
Ingredients
150
g
Fine oats
250
g
Plain flour
100
g
Sugar
2
tsp
Ground cinnamon
1
sachet
Baking powder
1
pinch
Salt
150
g
Melted butter
2
Eggs
100
ml
Milk
1
sachet
Vanilla sugar
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Equipment Needed
- Bundt tin
- Brush for greasing
Allergen Information
Gluten
Milk
Eggs
Instructions
1
✓
Mix the dry ingredients (flour, oats, spices, salt, baking powder).
Tip: Oats absorb moisture, so the liquid ratio is important.
2
✓
Whisk the eggs with the sugars until frothy, then add the butter and milk.
3
✓
Pour the contents of the two bowls together and mix.
Tip: Let stand for 5 minutes before baking to allow the oats to soak.
4
✓
Bake in a greased tin at 180°C for 40-45 minutes. Test with a skewer!
Recipe FAQ
Ingredients
- 150 g Fine oats
- 250 g Plain flour
- 100 g Sugar
- 2 tsp Ground cinnamon
- 1 sachet Baking powder
- 1 pinch Salt
- 150 g Melted butter
- 2 Eggs
- 100 ml Milk
- 1 sachet Vanilla sugar