kuglof sa ovsenim pahuljicama i parčićima čokolade - Oatmeal–Chocolate Chip Cake

Opet danas trio kuglofa - pa ko je video da se peče samo jedan. Kad je u rerni bal, nek bude tandrbal... kuglofa. Ovaj put No.12 - this one, No.43 - sa malinama i No.25 od palente sa bademima. Svi iz Cake Keepers Cake kuvara, iz kog skuvah eto već 28% recepata. Zaludni popa i... procente računa.

Ovaj kuglof je zapravo samo kuglofasti oblik ovsenih chocolate chips cookies. Lidiji se veoma svideo, mada ti chocolate chips, u obliku zrna kafe, koje sam pronašla kod nas, nisu baš najsjajniji izbor. Pretpostavljam da bi i seckana čokolada bila sasvim ok. Mada, Lidija kaže da bi kolač bio divan sve i da u njemu nema čokolade.

Sećate li se filma My Big Fat Greek Wedding?
Evo scene sa kolačem koji ima rupu u sredini, onim istim koji opseda moju rernu i blog i...

Mama mi se ljuti, došla je u posetu, naoružana hrpom recepata, a ja samo pričam o kuglofima. Kaže ona, prozvaće te Kata Kuglof, na našu sramotu. Eto, uvek ima prostora za mamine pridike... Mada, iskreno, nije ni meni jasno, ali dok me drži, pišem i pečem samo ove kolače sa rupom.

Potrebni sastojci:

• 1 šolja ovsenih pahuljica
• 3⁄4 šolje vrele vode
• 1 1⁄2 šolja brašna
• 1 1⁄2 kašikica praška za pecivo
• 1⁄2 kašikica cimeta
• 1⁄4 kašikica soli
• 1⁄2 šolja (115 g) neslanog putera
• 1 šolja smeđeg šećera
• 1⁄2 šolje belog šećera
• 2 velika jajeta
• 1 kašikica ekstrakta vanile
• 1 šolja naseckane čokolade za kuvanje ili čokoladnih komadića
• 1 šolja naseckanih oraha

Preliti ovsene pahuljice vrelom vodom. Ostaviti da se ohladi.

Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof.

Brašno pomešati sa praškom za pecivo, cimetom i solju.

Puter i šećer mutiti mikserom dok ne postanu penasti. Smanjiti brzinu miksera, pa umešati jaja sa vanilom. 

Na najmanjoj brzini, dodavati po malo mešavine brašna, dok se sve ne umuti. Na kraju mutiti na srednjoj brzini oko pola minuta.

Dodati natopljene ovsene pahuljice, čokoladne komadiće i orahe.

Preliti smesu u kalup. Peći nešto manje od sat vremena, pa proveriti šta kaže čačkalica. Ostaviti desetak minuta da odstoji u kalupu, pa izvrnuti na rešetku da se potpuno ohladi.

• 1 cup rolled oats (not quick-cooking)
• 3⁄4 cup boiling water
• 1 1⁄2 cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• 1⁄2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup bittersweet or semisweet chocolate chips
• 1 cup finely chopped walnuts or pecans

1. Place the oats in a heatproof bowl. Pour the boiling water over the oatmeal. Let stand until cool.

2. Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with
flour, knocking out any extra.

3. Combine the flour, baking powder, cinnamon, and salt in a medium mixing bowl.

4. Combine the butter and sugars in a large mixing bowl and cream with an electric
mixer on medium-high speed until fluffy, about 3 minutes, scraping down the
sides of the bowl once or twice as necessary. Add the eggs and vanilla and beat
until smooth. Stir in the oats.

5. With the mixer on low speed, add the flour mixture, 1⁄2 cup at a time, scraping down
the sides of the bowl after each addition. Stir in the chocolate chips and nuts.

6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.

7. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

These squares taste like my favorite oatmeal–chocolate chip cookies but in cake form. If you prefer your oatmeal cookies with dates, you can use them here, too.

Substitute 1 cup of finely chopped pitted dates for the chocolate chips, and add
1⁄8 teaspoon of ground nutmeg to the batter. Individually wrapped squares are great

for lunch boxes, picnics, and long car rides.


This is the twenty-sixth cake from Cake Keepers Cake cookbook, by Lauren Chattman, which I find out thanks to Joyce's food blog named Kitchen Flavours. My intention is to make all cakes from that cookbook, and each and every one, without exception, has a truly sensational flavor.

I'm linking this post with Cookbook Countdown #16 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray