This Mini Orange Oat Breakfast Cake is a dream, it's tender crumb perfumed with oranges makes it ideal for breakfast, an addition to your brunch table or as an afternoon snack or dessert. Made with oats, orange juice and a few other ingredients. Bake in a small baking dish or use the batter to make 2 muffins.
Bring orange juice to a simmer in a 1-quart saucepan. Stir in the oats.
Cook about 5 minutes over medium heat, stirring occasionally.
Remove from heat and set aside to cool.
Whisk together flour, sugar, and baking soda in a medium sized bowl.
In a separate small bowl, whisk together melted butter, an egg and a touch of vanilla.
Combine the wet ingredients with the dry ingredients and fold in the oatmeal. Pour into a small lightly buttered 5-inch baking dish or use a dish of similar size.
Bake for 20-25 minutes or until a wooden toothpick inserted in center comes out clean.
Let cool on a wire rack.
Top with powdered sugar, if desired.
Notes
Choosing the Right Baking Dish: When it comes to size, flexibility is key. Although a 5x5-inch square dish is ideal, you can also opt for a 4x6-inch dish with an area of 24 square inches. Even a baking dish with a 5 to 6-inch diameter will do the trick. The aim is to stick to similar surface areas to ensure even cooking.
Muffin and Ramekin Alternatives: Don't limit yourself to just one type of dish! The batter for this Mini Orange Oatmeal Cake is quite versatile. It can be used to make two muffins in a standard muffin pan, or if you prefer, you can split the batter into two oven-safe ramekins to make smaller cakes.
Accurate Flour Measurement: Measuring flour correctly is crucial for achieving the right cake texture. The best method? Spoon the flour into your measuring cup until it's slightly heaping, then level it off with a straight-edged utensil. Avoid scooping directly from the bag as this will compact the flour, leading to imprecise measurements and a denser cake.