Cookie Butter Pound Cake
When I saw this recipe in Bake From Scratch magazine I knew I had to make it. Any recipe with Biscoff Cookie Butter I’m all in!
Ingredients:
Makes 1 (15 cup) Bundt cake
1 cup (227 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
¾ cup (165 g) firmly brown sugar
¾ cup (192 g) cookie butter
5 large eggs (250 g), room temperature
1 tsp pure vanilla extract
3 cups (375 g) all-purpose flour
1 tsp kosher salt
1 tsp cinnamon
¼ tsp ground nutmeg
1 cup (240 g) whole milk, room temperature
Cookie Butter Glaze (recipe follows)
Garnish: crushed Biscoff cookies
Directions:
Preheat oven to 325°.
In a bowl of a stand mixer fitted with the paddle attachment, beat butter, sugars and cookie butter at medium speed until fluffy 3-4 minutes, stopping to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. Firmly tap pan on a kitchen towel counter 6 to 8 times to settle air bubbles.
Bake until a wooden pick inserted near the middle. 1 hour to 1 hour and 5 minutes, loosely covering with foil during the final 10 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Invert cake on wire rack, and let cool completely.
Spread Cookie Butter Glaze onto cooled cake. Garnish with cookies. Store in airtight containor for up to 3 days.
Cookie Butter Glaze
Makes ¾ cup
Ingredients:
1 cup (120g) confectioners’ sugar
½ cup (128 g) cookie butter
¼ cup (60 grams) whole milk
Directions:
In the bowl of a stand mixer fitted with the whisk attachment, beat confectioner’s sugar, cookie butter, and ¼ cup whole milk at medium speed just until combined, stopping to scrape bottom and sides of bowl. Slowly increase speed to high, and beat until smooth, 1 to 2 minutes; add up to 1 Tbl milk if glaze is too thick. Use immediately.