We often dream in skies studded with compost cookies, and just can’t control when pretzels, potato chips, coffee, oats, graham crackers, chocolate, and butterscotch chips make their way down to earth and into a bowl of pound cake batter. This cake is an homage to the team of hardbodies at Milk Bar who have been mixing this seemingly odd collection of cookie mixins since November 15, 2008. That’s when we opened the doors to our little bakery, having no clue what the world outside would think of this kitchen-sink, fudgy-on-the-inside, crispy-on-the-outside, salty-yet-sweet cookie. This pound cake version is pretty darn special, too.
90g unsalted butter, melted 1 stick
90g buttermilk ⅓ cup
30g grapeseed or other neutral oil 3 T
10g vanilla extract 2.5 tsp
3 large eggs
240g cake flour 2 cups
180g sugar ¾ cup + 3 T
30g light brown sugar 2 T (packed)
30g old-fashioned rolled oats 1⁄4 cup
4g ground coffee 1 T
4g baking powder 1 tsp
4g kosher salt 1 tsp
75g mini chocolate chips ⅓ cup + 1 T
75g mini butterscotch chips ⅓ c + 1 T
50g graham crackers, crumbled ⅓ cup
10g ap flour 1 T + 1 tsp
65g mini chocolate chips ⅓ cup
2.5g grapeseed or other neutral oil ½ tsp
75g mini butterscotch chips ⅓ cup + 1 T
10g grapeseed or other neutral oil
25g potato chips
25g mini pretzels
Heat the oven to 350°F. Grease and flour a 1-pound loaf pan.
Whisk the melted butter, buttermilk, 30g (3 tablespoons) oil, vanilla extract, and eggs together in a large bowl.
Whisk the cake flour, sugar, brown sugar, oats, coffee, baking powder, and salt together in a separate large bowl.
Pour the wet ingredients into the dry ones and stir to combine. If the batter looks lumpy, use a whisk to break up all the lumps.
In a separate bowl, toss the 75g (⅓ cup+ 1 T) chocolate chips, 50g (¼ cup) butterscotch chips, and graham cracker crumbles, with the AP flour. (Tossing them in flour first helps to keep them from sinking to the bottom of the cake while it bakes.)
Pour half of the compost batter into the loaf pan, then fold the remaining batter into the bowl with the chocolate chips, butterscotch chips, and graham cracker crumbles. Pour this mixture on top of the batter in the loaf pan.
Bake until the cake rises and puffs, about 70 minutes. At 60 minutes, tap the top of the cake with your fingertips: The cake should bounce back and the center should no longer be jiggly. If it doesn’t pass this test, leave the cake in the oven for an additional 5 to 10 minutes.
Let the cake cool in the pan for 45 minutes, then run a small butter knife or offset spatula between the edge of the cake and the pan to help release the cake from the pan. Invert the pan onto a wire rack to fully release the cake. Turn the cake right side up and let it cool completely.
Melt the 65g (⅓ cup plus 1 teaspoon) mini chocolate chips and 2.5g (½ teaspoon) of oil in the microwave in 30-second increments. Repeat this step with the 75g (⅓ cup plus 1 tablespoon) butterscotch chips and 10g (2 teaspoons) oil in a separate container.
Decorate the top of the compost pound cake by dipping the potato chips and pretzels, broken up if desired, in the melted chocolate and butterscotch, using each as a glue to stick the chips and pretzels to the top. Put the cake in the fridge and let the chocolate harden and cool for 5 minutes, then dig in!
The cake will keep in the refrigerator, wrapped, for up to 1 week. Let the refrigerated cake sit at room temperature for 1 hour before serving.