Black and White Cookie Ripple Coffee Cake

This cake is from A Passion For Baking by Marcy Goldman. I think that I have only made one other thing from this book and it turned out just fine. This turned out great as well. I haven't seen alot of publicity on this book while blog surfing, and I think that it is one that it is one that is over looked. This book is filled with wonderful recipes that I can't wait to dive into.

This cake is moist and dense and not overly sweet, just like a coffee cake should be. But, the addition of the crushed cookies gives it an extra sweetness and crunch. I would recommend this recipe for any occasion!

Black and White Cookie Ripple Coffee Cake

By: Marcy Goldman

Cake:

1 cup unsalted butter, softened

2 cups sugar

6 large eggs

1 Tbsp vanilla

1 3/4 cup s buttermilk

4 cups all purpose flour

4 tsps baking powder

1/4 tsp baking soda

1/2 tsp salt

30 chocolate sandwich cookies, coarsely chopped

Glaze:

1 1/2 cups confectioner's sugar

2-6 Tbsp water, as required

1/2 tsp vanilla

Preheat oven to 30 degrees F. Line a baking sheet with parchment paper and set aside. Generously spray a 9 inch tube pan with nonstick cooking spray and place pan on prepared baking sheet.

In a mixer bowl, cream softened butter and sugar on medium speed until well blended. Add eggs, 2 at a time, and blend on medium speed until blended, scraping bowl often to make sure no butter or sugar sticks to bottom. Add vanilla and buttermilk and blend well. Fold in flour, baking powder, baking soda, and salt and blend until batter is smooth, about 2-4 minutes.

Pour two-thirds of batter into prepared pan. Sprinkle two-thirds of cookie pieces over batter, putting more on perimeter than directly in middle area (cookie pieces are less likely to sink when dispersed this way). Top with remaining batter and top batter evenly with remaining cookie pieces.

Bake 45 minutes and then reduce oven temp to 325 degrees F. Finish baking cake until cake tests done with a cake skewer that almost comes out clean, another 15 to 20 minutes. Cool 10 minutes in pan before turning cake out onto a serving plate.

For Glaze, in a small bowl, whisk together confectioner's sugar, water, and vanilla to make a drizzly glaze. Drizzle glaze over top of cake with a fork or whisk. Let glaze set.