Although some of the breakfast selections are clearly breakfast foods (remember the Honey Corn Muffins?), most have not been. So far, I've made Nutella Scones, Olive Oil Orange Bundt Cakes, and Rosemary Apricot Squares, all from the breakfast section. This oatmeal chocolate chip cake falls clearly into that second category.
It's an oatmeal cake, but the oatmeal is made with a stick of butter, it includes almost 3 cups of sugar AND a cup of chocolate chips. The finished cake is dense and moist, similar in texture to banana bread but much more enjoyable.
Matt and Renalto include the recipe for an optional cream cheese frosting, but I omitted it. I found this cake just perfect on its own. I enjoyed thick slices for breakfast, and I had several pieces as afternoon snacks.
The recipe for the cake can be found here. Visit the Baked Sunday Mornings Facebook group to see other bloggers who cooked the recipe! You can also check out our recipe schedule, get the cookbook, and bake along with us!
