Oreo Ripple Coffee Cake I
Indulge in the perfect blend of nostalgia and decadence with this Oreo Ripple Coffee Cake I, a delightful twist on the classic coffee cake. Featuring layers of moist, tender sour cream cake infused with a hint of strong brewed coffee, this dessert boasts a hidden surprise—a ripple of crushed Oreo cookies that adds both texture and rich chocolatey flavor to every slice. The buttery batter, gently spiced with vanilla, is beautifully complemented by the signature crunch of the cookies, creating a dessert that feels familiar yet extraordinary. Topped with a final scattering of Oreos and optionally dusted with powdered sugar, this coffee cake is a show-stopper for brunches, tea time, or special occasions. Easy to make with simple ingredients, this recipe is your next go-to for a crowd-pleasing sweet treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cups Brown sugar (packed)
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.25 cups Strong brewed coffee (cooled)
- 2 cups Oreo cookies (crushed, about 16 cookies)
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or spray it with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
On low speed, alternate adding the flour mixture and sour cream to the butter mixture in three additions, starting and ending with the flour mixture. Mix just until combined. Do not overmix.
Stir the cooled coffee into the batter until just incorporated.
Spread half of the batter evenly into the prepared bundt pan. Sprinkle half of the crushed Oreo cookies evenly over the batter.
Pour the remaining batter on top and spread it gently to create an even layer. Sprinkle the remaining crushed Oreos on top.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 35.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
