March 12, 2013 by BettyCupcakes
My best friend from childhood is a curly-haired girl named Sarah (we were all named Sarah- it was the 90s!). Her family vacations were to places like Africa and her mom gave a presentation to my 3rd grade class about eating bugs in Mexico. There was a water bong on the mantle in her living room. She had an entire closet full of tie-dye. Clearly, she knows how to live.
Sarah was a bridesmaid at my wedding- check out those moves!
She is also the smartest person I have ever met. By our senior year in high school, she spoke fluent Spanish and she was in the top 10 of our graduating class of 400. She also created the world’s best chocolate chip cookie.
Staring down a box of Thin Mints, inspiration struck her one fateful night our junior year. She grabbed a sleeve, bashed them with a rolling-pin and dumped them in her cookie batter. Pure cookie genius.
This coffee cake is for you, Sarah. Like our friendship, it’s a little more grown up, but still full of sugary goodness.
adapted from The Betty Crocker Picture Cook Book “Prize Coffee Cake” recipe
For the cake:
1/8 cup unsweetened applesauce
1/4 cup sour cream (I used light)
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
For the Thin Mint swirl:
1/4 cup unsalted butter, melted
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered sugar
8 Girl Scout Thin Mint cookies, crushed
Preheat oven to 350. Grease a 9 inch round cake pan with non-stick cooking spray.
For the thin mint cookie swirl, add the cocoa powder and powdered sugar to the melted butter. Stir to combine. Add the crushed Thin Mint cookies and stir to coat. Set aside.
In a large bowl, add the applesauce, sour cream, sugar, egg, and vanilla. Whisk thoroughly to combine.
In a separate bowl, sift together the flour, baking powder, and salt. Add flour mixture to the wet ingredients and stir gently. Add the milk and stir gently until you have a mostly smooth batter. A few lumps are fine.
Pour the batter into the prepared cake pan and use an offset spatula to smooth out the top. Rinse off the offset spatula. Drop spoonfuls of the thin mint cookie swirl across the batter- it doesn’t need to be in a particular order because you are going to swirl it in.
Using your offset spatula, insert it into the cake batter and hold it vertically. Without picking it up out of the batter, carefully swirl in a zigzag pattern through the batter up and down and then side to side. Do this 1-2 times until thin mint cookie swirl is evenly distributed. Be careful not to over-swirl- you’ll lose the pretty pattern.
Bake at 350 for 25 minutes. Cool in the pan for 5 minutes. Then carefully turn onto a wire rack and cool 15-20 minutes before serving.
Makes 8 generous slices
Question of the Day:
What’s your favorite childhood food memory?