Description
This Blondie Oreo Buttermilk Pound Cake is a rich, moist dessert blending the chewy texture of blondies with a classic pound cake, featuring white chocolate and Golden Oreo chunks for added crunch and flavor.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup chopped white chocolate or white chocolate chips
- 1 1/2 cups Golden Oreo cookies, roughly chopped
Instructions
- Preheat the oven to 325°F (165°C) and grease a loaf or bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter with granulated and brown sugars until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture.
- Gently fold in the chopped white chocolate and crushed Oreo cookies.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute Golden Oreos with regular Oreos for a chocolatey twist.
- Adding orange zest or a swirl of Nutella can enhance the flavor profile.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezes well; slice and wrap individually for easy storage.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
