Oatmeal Chocolate Chip Cake

Adapted from Cake Keeper Cakes

 From HaveRecipes-WillCook

1 cup old-fashioned rolled oats

¾ cups boiling water

1 cup unbleached all-purpose flour

½ cup whole-wheat pastry flour

1 ½ teaspoons baking powder

½ teaspoon cinnamon

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup bittersweet chocolate chips

1 cup finely chopped walnuts or pecans

 

Preheat oven to 350°F.  Grease and flour an 8-inch square baking pan.

 

Place rolled oats in a heatproof bowl, and pour the boiling water over the oats.  Let the oats stand until cool.

 

Combine all purpose flour, whole-wheat pastry flour, baking powder, cinnamon and salt in a medium mixing bowl and set aside.  Cream the butter, granulated sugar and brown sugar in a medium mixing bowl until fluffy, about 3 minutes.  Add the eggs one at a time and the vanilla and beat until smooth.  Stir in the oats.  Slowly add the flour mixture (½ cup at a time) until combined, and stir in the chocolate chips and nuts.

 

Add the batter to the prepared pan smoothing the top with a rubber spatula.  Bake the cake until it is golden and a toothpick comes out of the center clean, about 50 to 55 minutes.  Let the cake cool in the pan for 10 minutes.  Invert the cake onto a wire rack, and then turn it over so it is right side up.  Cool the cake completely and cut into 9 squares.