Blackberry and Oatmeal breakfast cake

Blackberry & Oatmeal Breakfast Cake
Recipe by Food Blogga. Serves 6-8.
Ingredients:
½ cup whole wheat flour
½ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup brown sugar
½ cup granulated sugar
2 eggs
1 ½ teaspoons pure vanilla extract
1 cup buttermilk
3 tablespoons canola oil
1 cup rolled oats
¾ cup fresh blackberries (cut in half if very large)
¼ cup chopped macadamia nuts
3 tablespoons chopped macadamia nuts, for topping
3 tablespoon rolled oats, for topping
Method:
1. Place rack in centre of oven and preheat to 180’C.
2. Grease an 8 inch square pan.
3. In a medium bowl, sift the flours.
4. Add baking powder, baking soda, salt, cinnamon and nutmeg.
5. In a separate large bowl, beat the sugars and eggs at medium speed until light.
6. Beat in the vanilla, buttermilk and oil.
7. Reduce speed to low and add dry ingredients, including the oats.
8. Beat until just incorporated and the flour is combined.
9. Using a rubber spatula, fold in the blackberries and cashews until well blended.
10. Pour the batter into the pan and gently shake it to even it out.
11. Sprinkle the chopped cashews and oats evenly over the top of the cake and lightly coat with cooking spray.
12. Bake for 45 - 55 minutes, or until the cake is golden brown and a cake tester inserted deep into the centre comes out clean.
13. Transfer the cake to a rack and cool for 10 minutes.
14. Unmold the cake and place on a rack and allow to set for at least 15 minutes before slicing. Serve with double cream.