This is exactly what I’ve been doing with my butter cakes. It all started with Alice Medrich’s Marble Cake recipe. I love this unbelievably moist and tender cake, so much so that I’ve made so many variations throughout the ‘life’ of this humble blog – orange with blueberries, lemon with cranberries, peanut butter, two-toned. I simply played around with proportion of ingredients and the different add-ins.
So here’s another ‘twist’ to my favourite recipe – Oreo Butter Cake
Now I must start thinking: what is the next 'topping' I can use? Till then, I leave you with a slice of cake ;p
Oreo Butter Cake
225g cake flour (or Top Flour)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
85g unsalted butter, cut into pieces
2 eggs, beaten
1 cup(240ml) nonfat unsweetened yogurt
1 tsp vanilla essence
80g Oreo cookies, roughly crushed (I use mini Oreos)
Whole Oreo cookies for decorating
1) Preheat oven to 180C and grease or line a 8-inch round tin.
2) Sift together cake flour, baking powder, baking soda and salt.
3) Cream the butter and sugar until light and creamy. Dribble in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins.
4) On LOW speed, beat in 1/3 of the flour mixture until just combined. Beat in ½ of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, and vanilla extract. Finally beat in the remaining flour mixture.
5) Lastly, fold in the crushed cookies.
6) Pour into prepared tin, arrange whole Oreos on top and bake for about 40 - 50 mins till skewer inserted comes out clean.
7) Cool in pan for 5 mins. Unmold and cool completely.
I use a stand mixer for this, which can ‘fold in’ the flour and yogurt gently on its lowest speed. If you cream the butter manually or with a hand-held mixer, after the eggs have been incorporated, use a spatula to gently fold in the flour and yogurt.