Caramelized onions and fragrant herbs give potatoes au gratin a gourmet touch. Outstanding for potlucks and brunches.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 8×4-inch loaf |
Ingredients
- cooking spray
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup white sugar
- 3 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 1 ¼ cups crushed chocolate sandwich cookies (such as Oreo®), divided
- ⅓ cup white chocolate chips
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×4-inch loaf pan. Line with parchment paper, leaving a 2-inch overhang on all sides.
- Whisk flour, baking powder, and salt together in a medium mixing bowl.
- Whisk sugar, eggs, oil, and vanilla together in another bowl until well combined. Whisk in sour cream.
- Pour the sour cream mixture over the flour mixture; mix together with a rubber spatula. Fold in 1 cup crushed cookies. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Immediately top with white chocolate chips and remaining crushed cookies.
- Lift loaf out of the pan using the parchment paper overhang. Allow to cool before dusting with powdered sugar.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 374 mg |
| Sugars | 29 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Moist with lots of flavour
Great cake and definitely a Keeper. But the crumble and white chips didn’t stick or melt and just fell off. Next time I’ll just mix it all in.
Not sure why people are saying it dry or not sweet. Made this just like the recipe said, and was perfect. Perfect balance of sweet. I have been requested to make it again
I used milk chocolate chips instead of white chocolate chips. I think next time I will add the chips to the batter before baking. It was a hit with hubby and my friend.
It’s just ok. Husband was very excited to try it. I think the cookies make it extra dry even with the sour cream.
Ice cream made it super!
The batter tastes more like pancake batter than cake batter. If I tried it again, I’d see if melted butter instead of oil made a difference, but as it is so underwhelming, I probably won’t make it again. I was excited to make an Oreo treat for someone who is obsessed with Oreos. This was just a miss.
This is good, but not amazing. I even added extra oreos and white chocolate chips in the batter and topping. The bread loaf itself needs to be sweeter like a cake, and not so bland.
I kept the recipe the same, but I didn’t have the white chocolate morsels or the powder sugar to garnish it for the finish (personally, I thought it would be overkill on the sweetness factor). It still came out excellent with just enough sugary sweetness to make your mouth water. This recipe is a keeper.
I made a double recipe and made two loaf cakes. This took 2/3 of a Family sized package of Oreos. I found the cake to be too dry. It had great flavor, however… I will try it again and more carefully measure the flour and oil, to see if I overdid it on the flour. With a scoop of vanilla ice cream, I think it will be fine.
Great recipe. I added the white chocolate chips to the batter with the oreo pieces and it turned out amazing.
I would add toasted pecans.
I like this but don’t love it. Although I sprinkled on the chips and crumbs immediately, they all fall to the sides since the cake rises up in the middle. Many didn’t stick/melt on the sides (and I was using mild choco chips so they should have melted super easy…all I had), so they just kind of fell out when parchment was removed. Probably will be liked more by the kids at my family party tomorrow. My 89 year old dad helped me and I know he MIXED in the oreos more than FOLDED them in….I definitely recommend you make sure not to overstir in the oreos…just FOLD per the directions.