Description
Indulge in the rich, buttery goodness of this Blondie Oreo Buttermilk Pound Cake. A delightful twist on the classic pound cake, it features chunks of Oreo cookies and a hint of caramel from brown sugar. Perfect for dessert lovers and Oreo enthusiasts alike!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 cup buttermilk
- 1 ½ cups crushed Oreo cookies (about 15 cookies)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- 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 crushed Oreo cookies.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a decorative touch, sprinkle additional crushed Oreos on top before serving.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg