This is a moist spice cake that can be served for breakfast as well as dessert. It is especially good topped with either fresh peaches and whipped cream or cooked spiced apples and ice cream.
1 cup water
1/2 cup butter, cut in pieces
1/2 cup honey
2-1/2 cups oat flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
Preheat oven to 375 F.
In a saucepan, combine water, butter and honey. Bring to a boil. Set aside.
In a large bowl, combine oat flour, baking soda, salt and cinnamon. Pour hot liquids over dry ingredients and stir well.
Add eggs, buttermilk, and vanilla extract and stir well.
Pour into greased 13×9 inch baking pan. Bake for 25 to 30 minutes until top springs back when lightly touched. Can be served warm or allowed to cool completely to frost.
This cake batter is very thin. Don’t be tempted to add more flour.