Oatmeal Chocolate Chip Cake (or Oatmeal Raisin Cake)
from Yossy Arefi's Snacking Cakes

The instructions are abreviated from those written in the book.

1 cup light or dark brown sugar (I used light)
2 large eggs
1/2 cup whole milk
1/4 cup neutral oil, like canola or grapeseed
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
a few grates of nutmeg
1-1/4 cups all-purpose flour
3/4 cup chocolate chips (any variety)
1/2 cup + 2 tablespoons old-fashioned rolled oats
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda

Flavor Variation: Oatmeal Raisin Cake: Substitute raisins for the chocolate chips. You can also add a handful of walnuts or white chocolate chips for a little flair.

Adjust oven rack to the center position & preheat oven to 350°; butter or coat an 8" square pan with nonstick spray; line pan with a parchment paper strip that hangs over 2 of the pan’s edges.

In a large bowl, whisk brown sugar & eggs until pale & foamy, about 1-min; add milk, oil, butter, cinnamon, vanilla, salt, & nutmeg; whisk until smooth & emulsified.

Add flour, chocolate chips, 1/2 cup of oats, baking powder, & baking soda to mixture; stir with a rubber spatula until well-combined & smooth.

Pour batter into pan, tap gently on the counter to release any air bubbles, & smooth the top of the batter with a spatula; sprinkle remaining oats over batter.

Bake until puffed & golden, & the tester inserted into the cake’s center comes out clean (30 - 40 mins).

Allow cake to cool in pan for 15-mins before unmolding onto a wire rack to cool completely (well-wrapped cake can be stored at room temperature for up to 3 days.

Makes an 8x8 inch cake