When I was a kid, we used to take these two-day drives to New York from Indiana to visit my grandparents. It was kind of torture. There I was, in the middle of the back seat, sandwiched between my brothers with my knees hunched up as they jockeyed for leg room.
Those trips were loud. Really loud. And I really never liked car trips, not then and not now. Still, I always enjoyed the part where we drove through tunnels. Suddenly it got all dark and quiet, just a gentle flash of low lights slipping by as our car sped through the serenity. I always felt regretful when we burst out into the sunshine again and the noise recommenced.
So it stands to reason that I have a soft spot in my heart for tunnels. Tunnels of any kind. I love watching animals as they burrow or kids as they wiggle through small spaces. And I have a strange love of desserts that have a surprise in the middle.
It’s a pound cake with an Oreo tunnel in the middle! And it also has Oreo baked into the top. I expected to like this cake when I baked it, but I did not expect to have a hard time stopping when I ate it. It was just too good. I had to give most of it away to be safe.
You see, I’m a sucker for Oreos even when they’re not baked into the middle of one of my favorite kinds of cake. But when they are? All bets are off. I mixed crumbled Oreos with a little butter and white chocolate chips. Something about the white chocolate combined with the sandwich cookies put the filling over the top.
As you can see, I used a bundt pan, but a tube pan would work just as well. Just don’t be like me. I took the cake out of the oven fully meaning to turn it upside down to cool. And then I fell asleep. For seven hours. Hey, it was nighttime and I’d put my pyjamas on. Silly little oversight, but it did mean that cake removal was a bit of a fail. We all make mistakes!
The good news is, I glued the cake back together with a light glaze, which wound up making it even nicer. I don’t want to lie to you. My cakes are not always perfect. But this one was awesome even if I did act like an idiot. Besides, I like practicing a little cosmetic surgery on cake. It makes me feel accomplished.
Did I mention that this cake uses no mixer? Yay! So if you want a delicious and beautiful cake that comes together scarily quickly, go for this one. Especially you Oreo lovers out there! I’ve always got your back.
- 1 cup unsalted butter, melted
- 2 cups sugar
- 4 eggs
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk (I used two-percent)
- 1/2 package Oreos, crumbled into pieces
- 1/2 cup white chocolate chips
- 1/3 cup unsalted butter, melted
Preheat the oven to 350. Coat a bundt or tube pan with cooking spray.
Combine the melted butter and sugar, stirring until smooth. Add the eggs, lemon juice, and extracts, and mix again. Add the dry ingredients and stir until incorporated. Finally, add the milk and mix until the batter is without lumps.
Put the batter aside. Using your fingers, mix the crumbled Oreos and white chocolate chips into the melted butter, combining until the mixture is moist and sticky.
Pat half of the mixture into the bundt pan. Layer half of the pound cake batter on top. Then, sprinkle the remaining Oreo filling evenly over the surface and cover with the remaining batter.
Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean.
Invert the cake over a plate to cool.
When the cake is cool, carefully remove it from the pan. If you’d like to make a simple glaze with powdered sugar and vanilla (or milk), simply mix a cup of the powdered sugar with 2-3 tablespoons of the liquid and drizzle over the cake. You can also serve the cake as-is.