One of my purposes in starting this blog is to use the cookbooks and magazines on my shelves. It has been working beautifully. I have cooked from ten new sources since I started here.
This week, I spotted the second of the Baked books, Baked Explorations, sitting in the midst of my baking books, barely used. There are many recipes in this book, I want to make and this is certainly a good time to start.
Some of my family was coming over for a barbecue. The beauty of barbecues is that my husband does most of the work. He is the grill man and this time, even made the burgers. My younger daughter took charge of the shopping and salads. I was designated dessert maker. The kids even cleaned up, afterwards, leaving me to be almost a lady of leisure. I think, we should have more barbecues.
What to make for dessert was the big question and I had already decided whatever it was to be, it would come out of Baked. I opened up to the breakfast section and was about to leave it to go to the cake section, when I spotted this appealing cake. I don’t see, putting oatmeal into a cake making it a breakfast cake, although it certainly would be good for breakfast. I did not look anyway else, in the book. I had found my cake, Oatmeal Chocolate Chip Cake.
I am usually intrigued with how oatmeal becomes a player in baked goods. In this cake, I think it got absorbed and I did not taste it. The chocolate chips were a nice touch since we are chocolate fans.
Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
Adapted from Baked Explorations by Matt Lewis and Renato Poliafito
8 ounces chocolate chips
1/2 teaspoon chocolate liqueur
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
Preheat the oven to 375 degrees F and position the rack in the center. Grease the sides and bottom of a 9 x13-inch pan (either glass or light-colored metal). Microwave 1 1/4 cups water until boiling.
In a small bowl, combine the chocolate chips and liqueur and toss to coat. Sprinkle the 2 tablespoons of flour over the chips and toss to coat. Set aside.
In a large bowl, combine the oats and cubed butter. Pour the boiling water over the oat-butter mixture, leave it alone for 30 seconds, then stir to melt the butter. Set aside for 25 to 30 minutes. (I didn’t read the recipe through before and when I got to this step, I had to step back and make some changes. It worked out all right.)
In another large bowl, whisk together the eggs, granulated and dark brown sugars, salt, baking soda, baking powder, and cinnamon until well combined. Add the cooled oatmeal mixture and fold it in to incorporate. Then gently fold in the remaining 1 1/2 cups flour and the chocolate chips. Pour the batter into the prepared pan.
Bake the cake for 38 to 45 minutes. You’ll know the cake is done when you insert a cake tester or toothpick in the center and it comes out clean.
Let cool on a wire rack for at least 30 minutes.
A cream cheese frosting came with this recipe but I did not use it. I sprinkled powdered sugar on top and the cake did very well, on its own.