recipe revisit: oreo butter cake

I spent one quiet afternoon revisiting an old favourite recipe.  There is so much nostalgia associated with it.

This Oreo Butter Cake is one of the very first few cakes I made when I started baking and blogging.

Instead of baking the cake in a 8" round pan, I tried it with my tube pan. Although the batter wasn't enough to even fill up 70% of the pan, the result is still as good. I have seen other bloggers baking this same cake using loaf pan and even muffin cups.

Even though I am no fan of oreo cookies, I really like the texture of the cake, soft, moist and fluffy. It is such a simple cake to treat my oreo cookies monsters at home ;)

I am guilty of neglecting this little blog space. I don't want to make any excuses but things have been moving so fast that I have no choice but to give priority to other matters in my life. I hope I am able to post as regularly, especially during the coming year end school holidays.



Oreo Butter Cake

Ingredients:

225g cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
85g unsalted butter, cut into cubes
170g caster sugar (I used 120g)
2 eggs, beaten
240ml nonfat unsweetened yogurt
1 teaspoon vanilla extract
80g Oreo cookies, remove filling, roughly crushed

Method:

1. Line base and side of an 8-inch round pan with parchment paper (I used a tube pan, greased and floured). 
2. Sift together cake flour, baking powder, baking soda and salt. 
3. With an electric mixer, beat butter and sugar until mixture turns pale and fluffy. Dribble in the eggs (1 tablespoon at a time), beat well. 
4. With a spatula, fold in 1/3 of the flour mixture until just combined. Fold in ½ of the yogurt. Then fold in ½ of the remaining flour mixture, followed by the remaining yogurt, and vanilla extract. Finally fold in the remaining flour mixture. 
5. Fold in the crushed oreo cookies. 
6. Pour batter into prepared pan. If using a round pan, if desired, decorate the top with a few oreo cookies.
7. Bake in pre-heated oven at 180 degC for about 40 ~ 50 mins or until a toothpick inserted into the centre comes out clean. Cool in pan for 5 mins. Unmold and transfer to wire rack, let cool completely.

Recipe source: My Kitchen: My Laboratory