Yes, I have eagerly jumped on the Biscoff train. Are you as crazy about this delicious spread as the food blogging world seems to be? If you've never heard of Biscoff spread before, you've probably had the cookies at some point in your life. They are the addictive little crispy, buttery, cinnaminny (I made that word up) cookies that you get on Delta flights. Well imagine that heavenly taste in a peanut buttery type spread (but with no peanuts-- or nuts of any kind for that matter). It's delicious, as you can imagine, not only on your morning toast or English muffin but also as a baking ingredient. I had been hearing other bloggers talk about Biscoff for a long time but could never find it in our local grocery stores. Thankfully, the trend finally caught on down here and I was able to grab a couple of jars when I was at Wal-Mart recently. Woohoo!
The wheels started turning on how I could incorporate Biscoff into some of my favorite baked goods. Since it has a mild cinnamon taste, I thought it would be delicious baked into a bundt cake. Biscoff cookies already go so well with coffee, so I could imagine how great a Biscoff bundt cake would be for a brunch-type cake. I also really like chocolate and cinnamon together so I decided to add chocolate chips to the batter. The Biscoff lightly flavors the pound cake so the chocolate chips added a nice element of flavor but you can always omit them if you'd prefer. Finally, the peanut butter-like consistency worked great in the glaze so I just swapped out a 1/2 cup of Biscoff instead of using butter. It worked beautifully and really added a delicious finale to the cake. I highly recommend using this glaze if you make this as I thought it really brought out the Biscoff flavor and added such a pretty caramel color topping.
2 sticks unsalted butter, softened
2 3/4 cups sugar
3 cups cake flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
1/2 cup + 2 Tbs. Biscoff spread
2 tsp. vanilla
2 cups chocolate chips
Preheat oven to 325 degrees. Grease and flour a large 12 cup bundt pan. Cream butter and sugar until light and fluffy in the bowl of a stand mixer. Add eggs, one at a time, beating after each addition.
In a separate large bowl, sift cake flour, baking soda, and salt. Add a third of the flour mixture to the batter, alternating with the sour cream and the biscoff and ending with the flour mixture. Blend ingredients until combined but do not over mix. Add vanilla extract. Mix in chocolate chips.
Pour batter into prepared bundt pan and distribute evenly. Bake at 325 until cake leaves the sides of the pan, about 1 hour and 10 minutes. Test the cake to see if it's done by inserting a knife or toothpick into the middle to see if it comes out clean.
2 cups powdered sugar, sifted
1/2 cup Biscoff spread
7 Tbs. milk (or more if needed to thin icing)
1/2 tsp. vanilla extract
Combine powdered sugar, Biscoff, and vanilla extract in the bowl of an electric mixer. One tablespoon at a time, slowly add the milk until the icing is still think but is able to be drizzled on the cake. Be careful not to make the batter too thin, I found that 7 Tbs. of milk was just the right consistency to give the icing the pooling effect that you see.
Recipe from Ryanbakes