Prep 20 mins
Cook 45 mins
A twist on the pound cake recipe, this one will help you to loose pounds instead of gain. If you are on a diet and love sweet cakes this one is for you. Yummmy
- 2 cups whole wheat flour
- 1⁄2 cup oat bran
- 1⁄2 cup rolled oats
- 2 tablespoons ground flax seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄2 cup honey
- 1⁄4 cup extra virgin olive oil
- 1 cup apple juice
- 1 tablespoon vanilla extract
- 4 eggs
- Preheat oven to 350.
- Spray 10 inch pan with oil.
- In bowl, combine all dry ingredients.
- In another bowl combine all wet ingredients and mix well.
- Pour into bowl with dry ingredients and mix thoroughly.
- Spoon into 10 inch pan.
- Bake 45 minutes.
- Let cool and serve.
I have to say this will be a staple in my apartment now. I read the reviews about how this isn't sweet and is more of a quick bread, and I have to agree, but it is DELICIOUS. I used molasses instead of honey. I used a cup of oats bc I had no oat bran. I used all baking powder - no soda. Didn't have flax seeds and absent-mindedly used vegetable oil instead of olive. But it still turned out great! I will never buy wheat bread again. This is perfect for breakfast, a snack or a side dish. It's so easy to make I think I will just keep it on hand all the time! : )
I followed Chef #398288's suggestions and upped the serving size to 16 so I could bake it in a bundt pan. I also added toasted walnuts. Both suggestions are good. It looked very nice. This is NOT sweet and I would hesitate to even call it "cake." It's really a quick bread. I did add 1/4 cup brown sugar because I wanted it to be slightly sweet. Even with that, it was still not very sweet. I served this to guests (most on Weight Watchers), and they all said it tasted good (ONLY because of how healthy it was). A few people took a slice home to eat for breakfast. One person suggested drizzling honey over the top or serving it with lemon yogurt. This is worth trying once. Oh, and it does taste better the next day!
I increased the recipe to 16 servings, baked this cake in a very fancy 10 cup bundt form, and it was wonderful! It took about 58 minutes to bake. Instead of the 5 1/3 eggs recommended, I used 6 eggs, and also added a cup of chopped walnuts for extra taste and nutrition. It was so good that I would bring it to a holiday occasion. One tip...this cake tastes so much better when it is allowed to sit for a few hours after baking.