I pretty much love any coffee cake, and I love baking with Oreos because they add such a delicious and distinct flavor. So, why not combine the two? This is simple, outstanding, and the perfect excuse to have dessert for breakfast!
Cake
Ingredients
- 2 ¼ cups flour
- 1 ½ cups sugar
- 2 T cornstarch
- 2 ½ t baking powder
- ½ t baking soda
- Pinch of salt
- 9 T butter, brought to room temperature
- 2/3 cup sour cream
- ½ cup milk
- 1 oz. cream cheese, brought to room temperature
- 1 T vanilla
- 1 T white vinegar
- 1 ½ cups coarsely crushed Oreos
Streusel
- 1 cup flour
- 1 T cocoa powder
- ½ cup dark brown sugar
- ¼ cup sugar
- Pinch of salt
- ½ cup crushed Oreos
- ½ cup coarsely crushed Oreos
- 6 T butter, brought to room temperature
Glaze
- 1 ½ cups powdered sugar
- 1 t vanilla
- 4 T milk*
* You may need a little more or less – see directions below.
Directions
First the cake mix. In a large bowl, throw the flour, sugar, cornstarch, baking powder, baking soda and salt and whisk until well combined. Set this aside (not far).
In a separate medium or large bowl put the butter, sour cream, milk, cream cheese, vanilla and vinegar and mix until well combined.
Get your bowl of dry ingredients and add in your combined wet ingredients.
Stir until just combined and then fold in your Oreos so that they’re well distributed. When I say coarsely crushed, I mean don’t put the cookies into a food processor and pulverize them. Instead, break them into small pieces – you can do this by hand or you can put them in a plastic bag and run them over with a rolling pin a couple times.
This is your batter – pop it in the fridge while you make the streusel.
In a large bowl, add the flour, cocoa powder, dark brown sugar, sugar and salt, Oreo crumbs and coarsely crushed Oreos. Here, you DO want to throw some of your Oreos into a food processor to really pulverize them, and coarsely crush some like you did for the cake batter. Whisk together until well combined.
Add in your butter and stir until the mixture is crumbly and pebbly. It’s probably best to use your hands for this step. Just, as always, make sure you wash them first.
Now we’re ready to bake!
Line a loaf pan with parchment paper and spray it. Get your cake batter from the fridge and pour about half into the pan, layer about 2/3 of the streusel over that, layer the remaining cake batter over that and top with the remaining 1/3 of the streusel.
Bake at 350 for about 80 – 90 minutes. About halfway through, loosely tent the top of the cake to prevent the top from burning.
When the top is crunchy but not burnt, take the cake out of the oven and transfer the pan to a wire rack. Let it cool in the pan for about a half hour, then remove the cake from the pan to cool completely.
Once the cake is cool we can glaze it, which is super simple.
Add your powdered sugar and vanilla to a small bowl. Add in the first 2 T of milk and whisk together. From there on, keep adding more milk, a little bit at a time, until you get a runny but thick consistency.
Be careful here – a little liquid goes a long way, so don’t add the milk to fast or you might end up with a very thin glaze. If that happens, don’t worry – just add more powdered sugar to get it to a good consistency.
Put your cake on a sheet of parchment or wax paper and drizzle the glaze on top of it. Let it set and you’re ready to serve!
It’s coffee cake, so you can absolutely have it for breakfast…but let’s be honest – it’s very, very much dessert!
Ugly Desserts 