An Oreo Love Affair, Bake an Oreo Coffee Cake!

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Who doesn’t love Oreos? During the Pandemic 2020, it’s the one thing aside from hand cleaner and paper towels that flying off the shelves.

The Oreo cookie love affair continues, especially in a pandemic. According to this piece in the New York Times, we can’t get enough of this sweet snack.

I make many recipes that call for Oreos especially a landmark cheesecake that I used to cater to restaurants. It was my signature cheesecake. But nowadays I just as often make this Oreo Coffee Cake, a tall, golden moist coffeecake, with chopped up Oreo cookies as the ‘streusel” and more on top, finished with a stipling of vanilla fondant. This is a riveting cake! The inner Oreos melt slightly and become a fudgey ripple while the top ones turn tender but crunchy.

Oreo Coffee Cake

1 package Oreos, about 30 cookies, coarsely chopped
1 3/4 cups milk
1 tablespoon fresh lemon juice
1 cup unsalted butter, softened
2 cups sugar
6 eggs
1 tablespoon pure vanilla
3/8 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
4 cups all purpose flour

Glaze
1 1/2 cups confectioners’ sugar
2–6 tablespoons water, as required

Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside. Generously coat a 9 inch angel food cake pan with nonstick cooking spray. Coarsely chop the Oreos and set aside. Put the lemon juice in a 2 cup Pyrex measuring cup and add the milk. Allow to stand and curdle, about 2 minutes.

In a mixing bowl, using the paddle attachment, cream the butter and sugar together on medium speed until well blended. Add eggs, two at a time, and blend on medium speed until blended, scraping bowl often to make sure no butter or sugar sticks to the bottom. Blend in the soured milk and then add in vanilla and blend.

Fold in salt, baking powder, baking soda, and flour and blend until batter is smooth, about 2–4 minutes.

Pour 2/3’s of the batter into the pan. Sprinkle 2/3’s of the Oreo pieces over this. Top with remaining batter and top batter, evenly, with remaining Oreo pieces. Place pan on baking sheet. Bake until it seems firm to the touch, 55–65 minutes.

Cool ten minutes in the pan before turning out on to a serving plate.

In a small bowl, whisk together the confectioners’ sugar and water to make a soft, drizzly glaze. Drizzle glaze over top of cake with a fork or the whisk you used to blend. Let glaze set.

Serves 12–16

Written by

Cookbook Author, Master Baker, Writer, contributer to Huffington, Washington Post, PBS Next Avenue. Find me and betterbaking.com.

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