Tax season is in full swing, so a bit less time for baking and blogging. Here's quickie, a hearty snack cake starring (yet again) oats and chocolate. I enjoyed mine with coffee in the afternoon, Charlie loved hers as a lunch-box treat.
Baker's Notes: I liked this, but the texture was a bit crumbly. Next time, I'll cut back on the cinnamon.
Oatmeal Chocolate Chip Snack Cake
adapted from Cake Keeper Cakes
- ¾ cup boiling water
- 1 cup rolled oats
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup packed brown sugar
- ½ cup sugar
- ½ cup butter -- softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- ¾ cup chopped walnuts
In a mixing bowl, pour boiling water over oatmeal. Let stand until cool. Meanwhile, preheat oven to 350°F. Grease and flour, (or spray with flour) an 8-inch baking pan.
Whisk together the flour, baking powder, cinnamon and salt in a medium bowl.
Cream the butter and sugars in a large mixing bowl, until fluffy, about 3 minutes. Scrape down the bowl, then add the eggs, one at a time, mixing well after each addition. Add the vanilla, then stir in the oats.
With the mixer on low speed, add the dry ingredients, ½ cup at a time. Scrape down the sides of the bowl again, stir in the chocolate chips and nuts. Scrape into the prepared pan, smoothing the top with a spatula. Bake until uniformly golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. I let mine cool completely in the pan, then served directly from it, snack cake style.