Oatmeal Chocolate Chip Cake with Caramel Glaze
It is my favorite baking book yet, given to me by my wonderful future sister-in-law. The pictures are great and it has nice little introductions for each recipe so you know what you’re getting yourself into. I secretly think that if the authors [Matt Lewis and Renato Poliafito] met me, we would become best friends.
This weekend I tried the Oatmeal Chocolate Chip Cake. I modified the icing to use a caramel glaze rather than the cream cheese. I think it is a perfect breakfast cake, if you’re into eating cake for breakfast.
- 8 ounces chocolate chips
- 1/2 t. bourbon, Scotch, or favorite liquor
- 1 1/2 c. plus 2 T all-purpose flour
- 1 c. rolled oats
- 1 stick unsalted butter, cut into small cubes, at room temperature
- 2 eggs, slightly beaten
- 3/4 c. granulated sugar
- 1 1/4 c. firmly packed dark brown sugar
- 1/2 t. salt
- 1 t. baking soda
- 1 t. baking powder
- 1 1/2 t. cinnamon
Take the cake out and let cool completely. For the glaze, melt 4 T. butter on low heat. Mix in 1/4 c. sugar and 1/4 c. brown sugar until dissolved. Add 1/2 c. heavy cream, and bring to a low boil. Remove from heat and pour over the cooled cake.
Mmmm….as you can see some of my chocolate chips sank to the bottom, Matt Lewis is a fraud! That’s ok, I will forgive him as that’s what best friends do. It did not impact the taste of this delicious little cake.