Strawberry Cake

We are going to a couple parties this weekend so I've been baking all day.  This first recipe is courtesy of Martha Stewart.  I slightly modified the recipe by using oat flour and turbinado sugar.  I also cut the amount of sugar to be sprinkled on top of cake:
6 tablespoons unsalted butter, softened, plus more for pie plate

1 1/2 cups oat flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup plus 2 teaspoons turbinado sugar

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

6 ounces raspberries

6 ounces blackberries

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl. 

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 teaspoons sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

Prep time: 15 minutes

I came across this recipe right after I had already gone grocery shopping and bought raspberries and blackberries hence the fruit substitution.

I also have a batch of Banana Oatmeal Chocolate Chip Cookies in the oven right now.  These have become a big favorite because they are healthy and SO good.