My gnarly sick-brain is telling me that cake for breakfast is okay, especially if I throw in some orange segments and raw almonds.
The cake has white flour and sugar, it has chocolate chips, it has butter (a pretty small amount of butter, actually, compared to other cake recipes). But there are oats for good measure, and I mashed up a random half banana that was sitting on my counter and added it into the batter. Note the almonds and orange segments, please!
Oranges add so much color to the plate! These were navel oranges, but I have been plowing through the beautiful pink cara caras and the deep purple blood oranges, too. It’s so unfair that I’ve been eating orange segments up the wazoo all week and I’m still a snotty congested mess! For some reason, though, I can still smell and taste things, so I am spending my quarantined time at home playing in the kitchen.
My favorite step of this cake recipe, as Tracy Shutterbean also notes in her blog post, is pouring boiling water over the oats and butter (I added in a little mashed banana, too) to melt the better and partially cook the oats. So clever! I like the idea of cooking the oats slightly so that they are not totally dormant. I also like that the chocolate chips get splashed with a teeny tiny bit of bourbon (you could always use water or juice) and coated in a little flour to keep them from settling to the bottom of the pan during baking.
As I was gathering my ingredients for the recipe, I realized that I should probably go through my pantry staples for baking. I couldn’t remember how old my baking soda was, probably at least two or three years old. My brown sugar was hard as a rock, and I had to sprinkle some water over it and whack it to un-clump. I should probably store my baking soda in the fridge, and empty brown sugar into an air-tight container instead of it’s original bag. This was all a big reminder to clean out and re-stock the pantry.
Even though I may have used some old ingredients, the cake still came out tasting great! Phew.
I almost omitted the frosting because I rarely have cream cheese laying around and I thought I could be “healthy” by just slathering it in nut butter. But who am I kidding?! Cream cheese frosting is delicious; it’s just a thin layer, and it really finishes the cake nicely. Do it.
The measurements for some of the ingredients may seem nit-picky because I halved the original recipe. The original recipe calls for a 9″x13″ baking pan, and I just wanted to make enough cake for an 8″x8″ pan. Mostly because I only had one egg left and was too lazy to run to the store to buy another carton.
Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
- 4 oz. or 1/2 cup semi-sweet chocolate chips
- 1/4 teaspoon bourbon
- 3/4 cup + 1 tablespoon all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup + 2 tablespoons water
- 2 oz. or 1/2 stick unsalted butter, cubed-at room temperature
- 1/2 banana, mashed
- 1 large egg, beaten
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon of cinnamon
for the frosting:
- 2 tablespoons butter, at room temperature
- 3 oz. cream cheese, at room temperature
- 1/2 cup confectioner’s sugar
- 1/2 teaspoon vanilla extract
Preheat oven to 375°. Butter the sides and bottom of an 8″x 8″ baking pan.
Toss chocolate chips with bourbon in a small bowl. Sprinkle 1 tablespoon of flour over the chips and toss until coated. Set aside.
Heat 1/2 cup + 2 tablespoons water to boiling. Place the oats, mashed 1/2 banana, and butter in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and and banana, and to melt the butter. Set aside for 25-30 minutes.
Whisk egg, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.
Bake 30-40 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.
To make the frosting:
Beat butter until smooth. Add cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute). If the frosting gets too soft, you may need to cover the bowl and refrigerate for at least 30 minutes.
Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.
Store covered cake in refrigerator for up to 3 days.