Whole Wheat Oat Pound Cake
Treat yourself to a slice of wholesome indulgence with this Whole Wheat Oat Pound Cake—a hearty twist on the classic dessert that's both nourishing and satisfying. Made with nutrient-rich whole wheat flour and old-fashioned oats, this cake boasts a tender, moist crumb thanks to the addition of creamy Greek yogurt and a balanced blend of brown sugar and butter. Lightly sweetened and perfectly spiced with vanilla, it’s an ideal treat for breakfast, snack time, or even dessert. Topped with a sprinkle of rolled oats for a rustic finish, this loaf is easy to prepare in just 15 minutes and bakes to golden perfection in under an hour. Perfect for health-conscious bakers or anyone looking to enjoy a guilt-free comfort food, this cake is as versatile as it is delicious. Slice it up, pair it with your favorite hot beverage, and enjoy all the cozy flavors of this whole-grain delight!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Old-fashioned oats
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cups Plain Greek yogurt
- 2 tablespoons Milk
- 2 tablespoons Rolled oats (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving a slight overhang for easy removal.
In a medium bowl, whisk together the whole wheat flour, old-fashioned oats, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract.
Reduce the mixer to low speed and gradually add the dry ingredients in three additions, alternating with the Greek yogurt and milk (starting and ending with the dry ingredients). Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly. If desired, sprinkle the rolled oats over the top.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the pound cake from the oven and allow it to cool in the pan for 10 minutes before using the parchment overhang to lift it out. Let it cool completely on a wire rack before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 2026 mg | 88% | |
| Total Carbohydrate | 373.9 g | 136% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 206.2 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 570 mg | 44% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
