Oatmeal Chocolate Chip Cake with Cream Cheese Frosting

Preparation info

  • Yield:


    9-by-13 inch Cake
    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

It may sound devilish, but this cake—which is like a dense banana bread with the flavor of a really good oatmeal chocolate chip cookie—is perfect for breakfast. It is like coffee cake for the cookie enthusiast. Of course, it is also ideal for either an afternoon or a midnight snack, but it was conceived as a breakfast treat. The original recipe was buried deep within a Time-Life cookbook, and it revealed a split personality: Half the cake felt like an ambrosia, while the other half felt like a fancy coffee-klatch dessert. It was the South (ambrosia) meets North (coffee klatch) aspect of the dessert that originally caught my eye, and I have been making it ever since. Though I am hesitant to mention it, the delicious cream cheese frosting is not necessary if you are attempting a strict coffee cake interpretation. If you are serving it as an afternoon snack, however, the frosting adds a sweet little sugar rush.