Black and White Cookie Ripple Coffee Cake

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.

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

Cinnamon Coffee Cake

Lately my little ones have been begging for me to find new, yummy recipes for their breakfasts during the school week. We've been in a "cold cereal" funk for a couple of weeks and they're ready for Mom to get back into the groove and bake some goodies for them to enjoy early in the morning.
I just purchased the "Taste of Home Baking Book" which has so many fantastic recipes with amazing, colorful pictures. I've been dieing to bake something from it but just haven't had the opportunity until late this past week.
When I saw the picture of this coffee cake, I knew that this recipe would be one of the first recipes I would to try. Personally, coffee cakes are a favorite of mine. There's nothing better to start your morning with than a hot cup of coffee and sweet, cinnamony cake.

The ingredients are ones that I typically have stocked in my pantry and refrigerator and I knew from baking cakes with sour cream in them before that this would be a super moist, delicious cake. It took no time at all to whip this cake up and have it ready to go into the oven for baking and ohhh it smelled wonderful while baking. The aroma in my kitchen was so mouth wateringly good that it nearly had me pulling this cake out too early just to cut a slice. It came out of the oven beautifully and the next morning when I finally had the opportunity to enjoy a large slice with my coffee, I savored every delicious, moist bite. Oh...yes, the kids loved it too. :o)

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!
Cinnamon Coffee Cake

1 cup butter, softened
2 - 3/4 cups sugar, divided
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts

1. In a large mixing bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating just enough after each addition to keep butter smooth.

2. Spoon a third of the batter into a greased 10-inch tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter. Repeat layers twice. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Source: The Taste of Home Baking Book