- 2 cups all purpose flour
- 1 and 1/2 cups oat flour (*see note)
- 1 and 1/2 cups sugar
- 1 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 3/4 cup vegetable or canola oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups powdered sugar
- 1/2 teaspoon vanilla
- 4 to 6 tablespoons hot water
- Preheat oven to 350F
- Spray a bundt pan with non-stick baking spray. Add a light dusting of flour, then shake off excess. Set aside
- Whisk the dry ingredients together in a large mixing bowl. Set aside
- In another medium bowl, whisk the wet ingredients together. Add the wet ingredients to the dry and mix until just combined, don’t over mix.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
- Invert the cake onto a cooling rack or a plate and then gently flip it back over so that the rough edge is facing up. Let cool completely.
- Whisk together the sugar, vanilla and water to make a smooth pourable glaze.
- When the cake is cool, brush the glaze liberally all over, going over the cake more than once if you need to. The glaze will harden as it sits.
- If you are grinding your own oat flour, start with 2 cups of old fashioned oats, process in a food processor, and then measure out 1 and 1/2 cups of the flour. Also, you can just use all all-purpose flour in this cake, but the oat flour definitely adds an amazing flavor and helps this cake have the perfect crumb.
- Prep Time: 10 mins
- Cook Time: 50 mins