The super soft yogurt and Oreo pound cake is an easy and delicious dessert perfect for breakfast and snack, made in just a few minutes!
For the joy of both kids and adults, this pound cake includes the famous cocoa cookies with vanilla cream, which, melting while baking, gives a pleasant vanilla hint that makes it special!
A recipe truly interesting to prepare even with other types of filled cookies!
You need just a few ingredients, no butter, and a few minutes … the rest is done by the oven.
Note down the necessary ingredients to make your moments delicious and prepare with me the super soft yogurt and Oreo pound cake.
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- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 10/12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 238.08 (Kcal)
- Carbohydrates 30.34 (g) of which sugars 15.27 (g)
- Proteins 4.00 (g)
- Fat 12.08 (g) of which saturated 2.87 (g)of which unsaturated 8.50 (g)
- Fibers 0.72 (g)
- Sodium 70.34 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 Oreo® cookies
- 1/2 cup sugar
- 2 eggs
- 1/2 cup plain yogurt (or vanilla)
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder (equivalent to 1 packet)
- 7 tablespoons rice oil (or vegetable oil)
- 4 Oreo® cookies
Steps
Using yogurt at room temperature gives better rise during baking.
– Roughly chop the 10 cookies and set them aside temporarily.
– Beat the eggs with the sugar using a whisk until you get a soft foam; add the yogurt and mix with a spatula.
– Add the sifted flour with the baking powder and mix always with the spatula, then add the oil in a thin stream and finally the cookies.
– Preheat the oven to 350°F (convection) or 355°F (static)
– Line a 10×3 inch loaf pan with parchment paper and pour the batter; add the 4 reserved cookies, broken into pieces, on the surface and bake for about 40 minutes, perform the toothpick test at 35 minutes.
Storage
The pound cake keeps in a pantry for about 5 days without losing its softness.
