Ingredients

The following ingredients have 11 Servings
  • 2 1/2 cups all purpose flour
  • 1 cup oat flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 2/3 cups buttermilk
  • 1 cup vegetable oil (I use safflower)
  • 3 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 7 ounces good jam or jelly (about 1/2 cup)
  • 3 Tbsp unsalted butter, melted
  • 1/4 cup sugar

Instruction

  • preheat oven to 350F
  • Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies. Note: Don't skip this step!
  • Whisk the dry ingredients together in a large mixing bowl.
  • Whisk the wet ingredients together in a another bowl.
  • Add the wet ingredients to the dry and whisk until just combined, don't over mix.
  • Pour the batter into the prepared pan. Add small dollops of jam to the center of the batter, all around the cake. Take a long skewer or chopstick and gently pull it through the jam, just to break up the blobs a little bit. Don't swirl too much.
  • Bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
  • Invert the cake onto a plate. Brush with the melted butter, and sprinkle very generously all over with the sugar. I like to cup the sugar in my palms to get it to cling to the side of the cake. The more sugar you can get on the outside, the better.