So, I brought this recipe back from the ashes. I haven’t made it for years and I’ve only made it three times. I experimented with it for the first time on December 9, 2006. The last time I baked it was in 2007 with my cousin, Alisa, while still living in Florida and I noted this on the actual recipe in my book. What fun we had that night. The Sugar Cookie Cake recipe is very unique in that it replaces most of the flour normally added with crushed sugar cookie crumbs. I bought simple store-brand sugar cookies and whirled them through my food processor to finely crush them. Back when Alisa and I baked this cake, I put the cookies in a zip lock bag and beat them with a rolling pin… it was loud, but it worked!
This cake is dense and moist and holds its shape well. The outside has a slight crunch. Coming out of the oven, it’s heavy in the pan and you’ll wonder if you mistakenly baked a brick but the flavor is just scrumptious. Replacing the flour with sugar cookies is ingenious and all the eggs keep it moist and grand. Line the pan well – this cake will stick. I used parchment for the bottom and around the sides. Waxed paper worked better around the center as it crunches easily and I stuffed the extra in the tube’s hole so it would stay. Give the lining a spritz of cooking spray too. Sure, the recipe has a longer mixing time with six eggs, and lining the pan will take a minute or two, but the end results are marvelous. It’s unique… and that’s what makes it special.
2 Cups Superfine Sugar
6 Eggs (room temperature)
1 16oz Pkg Sugar Cookies (finely crushed)
1/2 Cup All-Purpose Flour
1/3 Cup Heavy Cream or 1/2 & 1/2
1 1/2 Tbsp Vanilla
1-2 Cups Finely Ground Almonds (optional)
Heat your oven to 300 degrees. Grease your tube pan and grease it well. Line the bottom of the pan and inner tube, then spray the waxed paper with cooking spray. Combine cookie crumbs and flour, set aside. Place butter in your mixer bowl and beat until fluffy. Gradually add the superfine sugar continuing to beat well. Add vanilla. Add eggs, one at a time, beating after each addition. Add cookie crumb mixture to batter alternately with heavy cream. If you are using almonds stir them in now, try not to knock too much air out of the batter, fold them in gently. Spoon batter into baking pan and bake for 1 hour and 45 minutes. Start testing at one hour as, every oven is different. You’ll have a set time after you’ve baked it once. I’ve yet to try a higher oven temperature but I’m considering 325 to set it faster without over-hardened crust. Keep foil handy if you try a hotter oven, to prevent over-browning. Allow to cool completely in pan on wire rack. Run a knife around the edges to loosen the cake and invert onto serving plate. I used an Angel Food Cake pan and it made removal very easy. If you choose to do the same, place a cookie sheet under the pan to catch your greasing agent as, it melts and drips out. Dust with Confectioner’s Sugar.