I don’t remember when cookies and cream became a thing. It seems like I have loved the flavor forever.
According to several sources, it was first created by a couple of dairy science students at South Dakota State University in 1979 at the instigation of Shirley Seas, a manager at their campus dairy plant. While they didn’t patent their invention, originally called Oreo ice cream, there were witnesses.
A little research (thanks, Wikipedia!) reveals that it probably came to my notice in 1980 when Blue Bell Creameries in Brenham, a small town about 75 miles from Houston began mass production of cookies and cream ice cream in Texas. It’s still one of top three flavors nationwide from any manufacturer. And right after seriously strong coffee ice cream, it’s mine.
And for the curious, it wasn’t until 1985 and 1997 respectively when Dairy Queen and McDonald’s started serving their soft serve ice cream treats (Blizzards and McFlurries) with Oreos mixed in.
Cookies and Cream Mini Bundts
The pan I used is from Nordic Ware called 65th Anniversary Bundt-lettes <affiliate link - that has a volume of five cups. For the Oreos, I used part of a bag of mini Oreos because they fit perfectly in the baked hole of the mini Bundts, allowing me to add the cream glaze and pop another one on top for decoration. You could also bake this batter as cupcakes, of course. They just wouldn't be as cute.
Ingredients
For the cake batter:
1/2 cup or 113g unsalted butter, at room temperature, plus extra for the pan
3/4 cup or 150g sugar
1 large egg, at room temperature
3/4 cup or 180ml sour cream
1/4 cup or 60ml milk
1 teaspoon vanilla extract
1 1/4 cups or 156g all purpose flour, plus extra for the pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup or 85g chopped Oreos (I used the minis and cut them each in quarters.)
For the cream glaze:
3/4 cup or 94g powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons heavy whipping cream
Optional for decoration:
12 whole mini Oreos
Method
Preheat the oven to 350ºF or 180°C. Butter and flour your Bundt-lettes pan.
In a mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a mixing bowl beat the butter and sugar together until fluffy, for 1-2 minutes. Add in the egg and beat again till combined.
Measure the sour cream and milk together in a measuring cup. Add in the vanilla extract and stir.
Add half of the sour cream mixture and half of the flour mixture to the main mixing bowl, beating until combined,
Add the balance of both and beat again.
Fold in the chopped Oreos.
Divide the batter between the holes in your mini Bundt pan.
Bake for about 25-30 minutes in your preheated oven or until a toothpick comes out clean and the top and edges are golden. My oven heats unevenly so I turned my pan around at about 22 minutes so it could brown more evenly. Mine took 30 minutes to bake.
Remove the mini Bundts from the oven and leave them to cool on a wire rack for a few minutes. Run a toothpick around the edges of the pan to make sure the mini Bundts will release then invert the pan to turn the them out onto the wire rack. Cool completely before decorating with the cream glaze.
To make the cream glaze, combine all of the ingredients and mix well.
When the mini Bundt are completely cool, put a mini Oreo in each hole. Already so cute, right? I was sorely tempted to leave them just like that but I had already made the cream glaze and glaze is always a good thing.
Decorate them with the cream glaze - I used a baggie with the corner cut off - and add one more mini Oreo on top.
Enjoy!
This month my Bundt Baker friends are sharing Bundts baked with nostalgic flavors from their childhoods. Many thanks to our host, Camilla of Culinary Adventures with Camilla for the fun theme and her behind the scenes work. Check out the Bundts below:
- All Too Sweet Mini Bundts by Culinary Adventures with Camilla
- Apple Bundt Cake by A Day in the Life on the Farm
- Cookies and Cream Mini Bundts by Food Lust People Love
- Eggless Tutti Fruity Rawa/Semolina Bundt Cake by Sneha's Recipe
- Honey Cake Inspired Bundt Cake by Magical Ingredients
- Monster B'zert Bundt Cake by Making Miracles
- Strawberry Bundt Cake with Marshmallow Cream Filling by Patyco Candybar
- Sweet Potato Bundt with Cream Cheese Glaze by Sweet Sensations
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Pin these Cookies and Cream Mini Bundts!
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