When I saw this cake on Donna's (My Tasty Treasures) blog I nearly drooled and knew instantly that I would be making this cake SOON!! I mean, seriously, who could resist eating a coffee cake loaded with Oreo cookies? This is my kids' definition of breakfast perfection! Have your precious little ones ever asked if they could have cookies for breakfast? Just this once, Mom...PLEASE?? Well, now you can say "Yes, you can!" You'll immediately become "World's Best Mom" in their eyes when you serve them a generous slice of this delicious coffee cake. :)
The cake itself is pretty much a standard coffee cake recipe, nothing too sweet. The sweetness and goodness is added with the cookies, and for our cake I used Double Stuff Oreos. To me, there is no other Oreo comparison. If it's not Double Stuff, leave it on the store shelf. I thought the double cream would be wonderful in the cake and it certainly did not disappoint! The kids loved, loved, loved this cake and ate it for their after school snack as well as breakfast. This cake will certainly be making future appearances at our table!
From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!
Black and White Cookie Ripple Coffee Cake
1 cup unsalted butter, softened
2 cups sugar
6 large eggs
1 tablespoon vanilla extract
1 3/4 cups buttermilk
4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
30 + coarsely chopped sandwich cookies (OREOS!)
Soften butter by letting it stand for 30-45 minutes at room temperature or cut into chunks and allow to stand for 15 minutes at room temperature.
Coarsely chop the Oreos (I followed Donna's suggestion and put 20 chopped cookies in one bowl for the filling and the remainder in another bowl for the topping)
Preheat oven to 350 degrees. Spray a tube pan with nonstick cooking spray.
In bowl, mix together the flour, baking powder, baking soda, and salt.
In a mixer bowl, cream softened butter and sugar on medium speed until well blended. Add eggs 2 at a time, and blend on medium speed until blended, scraping bowl often to make sure no butter or sugar sticks to the bottom. Add vanilla and buttermilk and blend well. Fold in the dry ingredients and blend until batter is smooth, about 2 to 4 minutes. Pour 2/3 of the batter into prepared pan. Sprinkle 2/3 of cookie pieces over batter (the 20 cookies), putting more on perimeter than directly in the middle (cookie pieces are less likely to sink when dispersed this way).
Top with remaining batter and top batter evenly with remaining cookie pieces.
Bake 45 minutes and then reduce oven temperature to 325 degrees. Finish baking until cake tests done with a cake skewer that almost comes out clean, another 15-20 minutes. Cool 10 minutes in pan before turning cake out onto a serving plate. Let cake cool completely before adding glaze.
1 cup powdered sugar
2 tablespoons melted butter
1/2 teaspoon vanilla
2-6 tablespoons buttermilk
For glaze, whisk sugar, butter and vanilla together. Slowly add enough buttermilk to make a thin glaze. (I used about half the milk). Drizzle glaze over top of cake with a fork or whisk. Let glaze set.
Source: Donna of My Tasty Treasures