Description
A rich and moist pound cake infused with buttermilk and studded with chopped Oreo cookies for a delightful twist on a classic dessert.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups packed light brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chopped Oreo cookies (about 10 cookies)
- Extra Oreos for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped Oreo cookies.
- Pour the batter into the prepared loaf pan. If desired, place extra Oreo cookies on top for decoration.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep the cake tender.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Blondie, Oreo, Buttermilk, Pound Cake, Dessert