Ingredients:

• 6 tablespoons unsalted butter - cold and cut into small pieces
• 1 cup brown sugar - divided
• 1 cup old fashioned rolled oats - divided
• 2 1/4 cup whole wheat flour - divided
• 1 1/2 teaspoon Cardamom Seed Powder - divided
• 1/4 cup walnuts
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup nonfat buttermilk
• 1/4 cup canola oil
• 1 teaspoon Vanilla Extract or Pure Vanilla Bean Powder
  

Directions:

1. Prepare an oatmeal crumb for the center and top of the cake. Combine butter 1/2 cup brown sugar, 1/2 cup rolled oats, 1/4 cup flour and 1/2 teaspoon Cardamom in a food processor and pulse until mixture is combined and crumbly.
2. Transfer oatmeal mixture to a bowl and add remaining 1/2 cup rolled oats and walnuts. Combine until mixture is thoroughly incorporated. Set aside.
3. Preheat oven to 350 degrees F.
4. Coat an 8" square pan with cooking spray.
5. In a large bowl combine remaining 2 cups flour, 1 teaspoon Cardamom, baking soda and salt - mix thoroughly or sift ingredients.
6. In a medium bowl, whisk eggs and 1/2 cup brown sugar until well blended. Whisk in buttermilk, oil and vanilla.
7. Add the wet ingredients to the flour mixture and and stir or blend together until combined to a cake batter consistency.
8. Spread 1/2 the cake batter into the pan.
9. Spread the 1/2 of the oatmeal mixture evenly on top of the cake batter and spoon the remaining cake batter on top of the oatmeal mixture. Top with remaining oatmeal mixture.
10. Bake for 35-40 minutes until toothpick inserted in the middle of the cake comes out clean.
11. Cool for about 10 minutes before serving.

Serves: 12 servings

Nutritional Information (per serving):

Calories 278
Protein 6g
Carbs 35g
Cholesterol 42mg
Fat 14g
Sat Fat 3g
Trans Fat 0g
Fiber 4g
Sodium 141mg
Sugar 13g