I have been trying to do the three-back-to-back series now every alternate month, since I am already doing the Blogging Marathon posts that operate in the same idea and I don’t want to clog up my posts unnecessarily. Hehe… This month, while running through my list of drafts, I had only one theme that came into my mind and that was “BISCOFF” or simply called, cookie butter.
I had mentioned in a few posts that Biscoff is a craze now here. It is drizzled like a sauce over crepes, waffles and pancakes, made into freak-shakes, is a flavoring for soft serve ice creams, and what not! I found out Biscoff during my vegan days since it is marked as a vegan spread. Mind it that not all cookie butters are vegan, it’s only Biscoff that is. I have tried a few other brands that were better priced than Biscoff, but I didn’t seem to like them till I tried Pinotti, that tasted very close to Biscoff but was not awkwardly sweet as well. But both these brands keep going on and off the shelves all the time, so finding it does become a challenge. But when they do appear on the shelf, they occupy the whole aisle and the white and red combination tempts you to pick up at least one bottle. 😀 There are already a few Biscoff/ cookie butter recipes on the blog, but my favorite is these blondies. And then this cake…
I have been wanting to make a cake after I tried the blondies. There is one thing with me – those products which most of them love to lick off the spoon – read condensed milk, Nutella and now Biscoff – I love to cook or bake with them rather! Even though I love sweet stuff, I don’t like them overtly sweet, so adding them into bakes makes them a little more mild for my taste, and what more, they make anything delicious too!
OK, so coming back to wanting to bake a cake, I kept looking for recipes up and down but most of the Biscoff cakes had only a few tablespoonfuls of it in it, which was disappointing! 🙁 Most of the cakes had a frosting loaded with it, but that’s what I wanted. I wanted a cake that screams Biscoff in every bite. And this one is exactly like how I wanted it to be…
This is a basic butter cake, loaded with Biscoff flavor. I first baked this for Rasha to carry it for her madrassa. She has this habit now of wanting me to bake something or the other for her to take every Tuesday. Off late, I have been doing it once in two weeks, since Mondays are my work-out days and I reach home late, with hardly any energy left to cook dinner, leave alone baking a cake. She does throw up her tantrums at times, but I just ignore it. It makes me feel bad but I can’t help it. Especially now that my baking has slowed down, it takes me more than usual to mix up for the cake and then the baking feels never ending. 🙁 OK, today I guess I am digressing too much from the topic… 😀
Coming back to the cake, can you see the crumbs? It is totally delicious! The topping was icing on the cake. I was wondering if I should do it, but I still went ahead since the brown sugar would be perfect fodder for the flavor of Biscoff. I wasn’t mistaken. The aroma in the kitchen was amazing. All we got to eat from the cake was the cut up slice you see in the picture. I wished for more, so I baked it again another day, but that day we had unexpected guests – so rare in our home! – so it was given to them along with chai. Unfortunately, not much came back, meaning that they really enjoyed the cake. 😀 I have to bake this again, but not now, when I finish my self-imposed control, because I don’t want them to eat it all alone while I stare at them… 😉 Till that chance comes for me, do track down a bottle of Biscoff or any cookie butter for that matter and get baking this one! And yes, do come back to check out the other two recipes too… 🙂
- 200 gm butter, softened
- 150 gm sugar
- 125 gm cookie butter (Biscoff or any brand)
- 3 large eggs, at room temperature
- 250 gm all purpose flour
- 1 tsp baking powder
- A pinch of salt
- ¼ cup milk
- FOR CRUMBLE TOPPING:
- ¼ cup butter, cold and cubed
- ¼ cup all purpose flour
- ¼ cup brown sugar
- 1 tsp cinnamon powder
- Preheat oven to 180 degrees. Grease an 8 inch pan well and set aside.
- Beat the butter, sugar and cookie butter till soft and fluffy.
- Add one egg at a time and beat well to incorporate.
- Whisk the dry ingredients well in another bowl.
- Add half into the mixture and beat till combined.
- Add in the milk and the remaining dry ingredients and mix till just combined.
- Transfer into the prepared tin and spread the top to flatten.
- For the topping, rub the ingredients till it represents bread crumbs. Sprinkle on top of the cake.
- Bake for 40-50 minutes till skewer comes out clean. Flip onto a rack and cool completely.