For genuine risotto flavor made simple in your Instant Pot, fresh butternut squash and traditional Italian “aromi” combine. While there will be some time and labor savings, the flavor won’t be compromised.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 10-inch tube cake |
Ingredients
- ½ cup rolled oats
- 2 tablespoons flax seeds
- ½ cup brown sugar
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 apple – peeled, cored, and chopped
- 2 apples – peeled, cored, and thinly sliced
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
- Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
- Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 273 mg |
| Sugars | 30 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I didn’t have oats and flaxseeds on hand so used a generous cup broken walnuts and 1/2 c packed brown sugar. That gave it a little crunch and was quite delicious.
Very nice moist coffee cake, I am a big apple fan, as well as a coffee cake fan. The only thing I did different is I also added a little bit of fresh nutmeg. But, I also think that apples, cinnamon and nutmeg are a good threesome
02-05-16 ~ Needing to use up some apples, I came across this recipe. I baked it in the morning and took it to school while it was still warm. Oh my, my colleagues loved it! It was done baking at the 40 minute mark, and flipped out the bundt, nicely. I did sub Greek plain yogurt for the sour cream, as that is what I had on hand. A nice, moist coffeecake that was a hit!
Made this today for a church breakfast. Turned out lovely and everyone enjoyed it. Dense and flavorful like an old time apple streusel. Added a hint of cloves to the oat crumble(yum). I also cooked it in my regular scalloped bunt pan. When it cooled a bit, I turned it upside down on a plate like any other cake, then turned it back right side up on another plate so the streusel topping was on top. It was very pretty! Thanks for recipe. Leah M
This recipe works well as a bunt, except the crumble topping is too dry. When I make it again, I will put the crumble in the bottom of the pan to absorb more moisture from the cake instead of leaving it for the topping. As I only had 2 apples I added in ~1 cup of apple sauce – splitting it between the cake mixture and the centre layer of apples. And we had ground flax (which is more digestible).
I like the crumb topping and the addition of flax seeds-I am always looking for ways to incorporate the healthy benefit of flax into my diet. A moist and delicious cake-I think my photo is a little blurry from the steam since it was fresh out of the oven. Very good.
This is very tasty and moist, but the recipe is fiddly. I did substitute apple pie spice for half the cinnamon, and chopped pecans for the flax seeds. I was worried because it seemed more like dough than batter, but it came out okay. I used two 8 x 8 disposable foil pans and the recipe filled them nicely.
Delicious! Just made it with some fresh picked red delicious and yellow delicious apples in our springform pan. Our kids love it too! Wonderful crumbly crust!