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Cookies ‘n’ Cream Pound Cake
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Description
Lately, I have become obsessed with pound cake. And after thinking about my next recipe trial, all I could think about was a cookie-studded, double-vanilla pound cake.
Basically, this cake has it all.
Vanilla yogurt + vanilla bean paste + crushed Newman’s O’s + vanilla glaze.
AND it’s whole wheat.
There’s not much else to say except grab a glass of milk and dig in.
Ingredients
- FOR THE POUND CAKE:
- 1 cup Vanilla Yogurt
- 1 cup Sugar
- 4 whole Eggs
- 1 teaspoon Vanilla Bean Pasta Or Vanilla Extract
- 1-½ cup Whole Wheat Pastry Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 cup Crushed Oreo Cookies Or Newmans Os
- ½ cups Canola Oil
- _____
- FOR THE GLAZE:
- 1 cup Powdered Sugar
- ½ teaspoons Vanilla Bean Paste Or Vanilla Extract
- 1 Tablespoon Milk
Preparation
1. Preheat oven to 350ºF.
2. Grease and flour a loaf pan or line with parchment paper.
3. In large bowl, whisk together the yogurt, sugar, eggs, and vanilla.
4. Whisk in the flour, baking powder, and salt.
5. Mix the crushed cookies into the batter.
6. Fold the oil in until the batter is combined.
7. Pour into pan and bake 50–60 minutes or until a toothpick comes out clean.
8. While the cake is cooling, mix the glaze ingredients together.
9. Drizzle over the top of the cake once it has completely cooled, and spread out over the entire loaf.
10. Slice and serve.
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