Oatmeal Chocolate Chip Cake

This is the perfect example of an easy and delicious snack or brunch cake.  It has the flavor of an oatmeal-chocolate chip cookie and a texture reminiscent of banana bread.  An added bonus is its ease of preparation; there’s no electric mixer required here, just whisk, stir, and fold.  Your cake will be in the oven in no time at all.  A cream cheese frosting adds a touch of richness to this simple, homey cake.  If you’re in a hurry for something to enjoy with your morning coffee, or you need a dessert for the children’s lunchboxes, simply dust the cake with a little confectioner’s sugar.  It will be every bit as good.

Oatmeal Chocolate Chip Cake
(makes one 9×13 inch cake)
8 ounces chocolate chips
1/2 teaspoon bourbon, Scotch, or your favorite liquor
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup rolled oats
1/2 cup (1 stick) unsalted butter, cut into small cubes, at room temperature
2 eggs, slightly beaten
3/4 cup granulated sugar
1 1/4 cups firmly packed dark brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
Cream Cheese Frosting
5 tablespoons unsalted butter, softened
5 1/2 ounces cream cheese, softened
2 cups confectioner’s sugar, sifted
3/4 teaspoon pure vanilla extract

For the Cake:
Preheat the oven to 375F and position a rack in the center.  Butter the sides and bottom of a 9×13 inch glass or light-colored metal baking pan.  Heat 1 1/4 cups of water to boiling.  Place the chocolate chips in a small bowl and toss them with the bourbon until covered.  Sprinkle 2 tablespoons of the flour over the chips and toss until coated.  This will keep them from settling at the bottom of the cake during baking.  Set aside.  Place the oats and cubed butter in a medium bowl.  Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter.  Set the mixture aside for 25 to 30 minutes to cool.  In a large bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined.  Fold in the cooled  oatmeal and stir until well combined.  Gently fold in the remaining flour and then the chocolate chips.  Pour the batter into the prepared pan.  Place the pan in the oven, reduce the heat to 350F, and bake the cake for 35 to 40 minutes, or until a tester inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for at least 30 minutes.
For the Cream Cheese Frosting:
In the bowl of a standing mixer fitted with the paddle attachment (or with a hand mixer), beat the butter until it is completely smooth.  Add the cream cheese and beat until combined.  Add the confectioner’s sugar and vanilla and beat until smooth, about 1 minute.  Spread a thin, even layer of frosting over the cooled cake.  Chill in the refrigerator for 15 to 30 minutes to allow it to set.  Slice and serve.  Store the frosted cake, tightly covered, in the refrigerator for up to 3 days. (An unfrosted cake can be kept, covered, at room temperature)
( from “Baked Explorations” by Matt Lewis and Renato Poliafito)

     

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