Strawberry Crunch Pound Cake with Golden Oreo Topping

Ingredients

• 3 cup all-purpose flour (Sifted)
• 3 cup granulated sugar
• 1.5 cup salted butter (3 sticks; room temperature. Unsalted butter may also be used.)
• 1 cup sour cream (Full-fat; room temperature)
• 5 large eggs (Room temperature)
• 1.5 oz strawberry gelatin mix (½ of a 3-ounce box, for the pound cake)
• 2 tsp strawberry extract (For the pound cake)
• 2 cup powdered sugar (For the glaze)
• 0.333 cup sweetened condensed milk (For the glaze; the instructions refer to adding milk until the desired consistency is reached.)
• 1.5 tsp strawberry extract (Source states 1–2 teaspoons, for the glaze)
• 12 Golden Oreo cookies (Remove the filling, then crush)
• 1.5 oz strawberry gelatin mix (½ of a 3-ounce box, for the crunch topping)
• 4 tbsp salted butter (Melted; for the crunch topping)
• baking spray (For preparing the 12-cup Bundt pan; use generously)

Steps

1. 1

   Bring the butter and sugar to room temperature as specified, and sift the flour. Prepare a 12-cup Bundt pan by spraying it generously with baking spray, coating the grooves thoroughly.

2. 2

   Using a hand or stand mixer on medium speed, mix the room-temperature butter and sugar until creamy, light, and fluffy, approximately 5 minutes.

3. 3

   Add ½ package of the strawberry gelatin mix to the butter mixture and mix until combined.

4. 4

   Add the strawberry extract for the cake and mix to incorporate.

5. 5

   Add the room-temperature eggs one at a time, mixing only until each egg is combined before adding the next. Scrape down the sides of the bowl with a spoon or spatula.

6. 6

   Add the sifted flour 1 cup at a time, alternating it with the sour cream. Begin and end with the flour, and mix only until combined; do not overmix.

7. 7

   Pour the batter into the prepared Bundt pan and spread it evenly.

8. 8

   Set the oven to 325°F and bake the cake for about 1 hour 15 minutes. It is done when a toothpick comes out clean or with moist crumbs.

9. 9

   Remove the cake from the oven and let it cool for about 10 minutes before removing it from the pan. Allow it to continue cooling completely before adding the glaze.

10. 10

    For the glaze, use a hand or stand mixer to mix the powdered sugar, strawberry extract, and condensed milk.

11. 11

    Slowly add milk as needed until the glaze reaches the desired consistency.

12. 12

    For the crunch topping, place the Golden Oreos in a ziplock bag. Remove the air, seal the bag, and crush the cookies with a rolling pin or similar utensil.

13. 13

    Add ½ package of the strawberry gelatin mix to the crushed cookies and mix.

14. 14

    Add the melted butter and mix until the crunch mixture is combined.

15. 15

    Once the cake has completely cooled, pour the glaze over it as desired. Decorate the cake with the crunch mixture, allow the glaze to set, then serve.

Notes

Store at room temperature in an airtight container for up to 5 days and bring to room temperature before serving. To freeze, wrap the whole cake or slices in plastic wrap and foil for up to 3 months, then thaw overnight. For the best crunch texture, add the topping shortly before serving because it may absorb moisture from the cake. The source also recommends using room-temperature ingredients and not overmixing after adding the flour.

Nutrition per serving

• dessert
• cake
• baked
• American
• strawberry
• Bundt cake
• vegetarian
• party dessert