Well, now I have two problems.
1. I love Stonyfield Whole Milk yogurts.
2. I am obsessed with pound cake. They are delicious and easy and I can make them using only one bowl!
There could be worse things to happen, I guess.
After making the orange yogurt pound cake, I knew I wanted to try some new flavors.
And every time I thought about what kind of pound cake to make next, all I could think about was a cookie-studded, double-vanilla pound cake. Once I found a jar of vanilla bean paste for only $5 at the Amish Market by Nick’s parents’ house a few weekends ago, I knew it had to happen.
Vanilla bean paste may be my new favorite thing!
It’s intense and extremely aromatic compared to regular vanilla extract. Plus, it’s less work than scraping out my own vanilla beans AND it was cheaper!
I love being able to see those little flecks.
Basically, this cake has it all.
Vanilla yogurt + vanilla bean paste + crushed Newman’s O’s + vanilla glaze.
AND it’s whole wheat.
There’s not much else to say except grab a glass of milk and dig in.
Cookies ‘n’ Cream Pound Cake
- 1 cup vanilla yogurt
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla bean paste (or vanilla extract)
- 1.5 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 – 1 cup crushed Newman’s O’s or Oreo Cookies
- 1/2 cup canola oil
- 1 cup powdered sugar
- 1/2 tsp vanilla bean paste (or vanilla extract)
- 1-2 Tbsp milk
- Preheat oven to 350.
- Grease and flour loaf pan or line with parchment paper.
- In large bowl, whisk together the yogurt, sugar, eggs, and vanilla.
- Whisk in the flour, baking powder, and salt.
- Mix the crushed cookies into the batter.
- Fold the oil in until the batter is combined.
- Pour into pan and bake 50-60 minutes or until a toothpick comes out clean.
- While the cake is cooling, mix the glaze together.
- Drizzle over the top of the cake once it has completely cooled, and spread out over the entire loaf.
- Slice and serve.