Biscoff Coffee Cake

Biscoff Coffee Cake

I recently discovered Biscoff spread and Biscoff cookies.  For those of you who aren’t familiar with Biscoff spread or cookies, they are a Speculoos/Speculaas cookie spread made with butter, brown sugar and spices.  They taste similar to gingersnaps, and have a consistency like peanut butter.  The name Biscoff came from the words BIScuits and COFFee (source: Biscoff.com and Baking Bites).

I recently started drinking more tea and just absolutely love pairing it with Biscoff cookies.  Since it’s that good, why not bake with it? If you like gingersnaps, you’ll love this cookie and spread.  And if you love the cookie and spread, you’ll love this coffee cake!

Biscoff Coffee Cake

Print this recipe

Ingredients:

Topping:

  • 1 cup of all-purpose flour
  • 3/4 cup of light muscovado sugar
  • 1/2 cup (1 stick) of cold unsalted butter, cut into small pieces
  • 1/4 cup of biscoff spread
  • 1 teaspoon of ground cinnamon

Coffee Cake:

  • 1/4 cup (1/2 stick) of unsalted butter, softened
  • 2/3 cup of sugar
  • 2 eggs, room temperature
  • 1 teaspoon of homemade vanilla extract
  • 1 cup of sour cream
  • 1/2 cup of biscoff spread
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt

Biscoff Coffee Cake

Preparation:

For the topping: In a medium bowl combine flour, sugar, butter, biscoff spread and ground cinnamon.  Use your fingers to mix until you have a crumbly mixture.  Set aside.

Preheat the oven to 375 degrees F.  Grease a 9″ x 13″-inch baking pan.

Using a stand mixer (or an electric mixer, or mix by hand) cream butter and sugar until fluffy.  Beat in eggs one by one, and then add vanilla extract, sour cream and biscoff spread.  Mix until it has a slight creamy consistency.

In a medium bowl whisk together flour, baking powder, baking soda and salt.  Slowly add the flour mixture into the egg/sour cream mixture and mix until just moistened.  Pour batter into the prepared baking pan.  Using a spatula, distribute the batter evenly around the pan.  Sprinkle the topping evenly
over the batter.

Bake for 25-30 minutes or until toothpick/cake tester inserted into the center comes out clean.  Let the coffee cake cool in the pan on the cooling rack completely before serving.

Adapted from Stirring the Pot

Biscoff Coffee Cake
 

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54 thoughts on “Biscoff Coffee Cake

  1. These were soooooo good! I’ve never heard of Biscoff or speculoos before Anne brought home the first pack. Now I’m addicted to them.

      • Thanks! We don’t have either of those…I”ll just keep an eye open for it- it’s good to know that Amazon has it as a last resort:0). Thanks for the info!!

  2. Our market just started to carry the spread and I bought a jar because everyone is raving about it. Now I have a delicious recipe to try…perfect timing.

  3. I’ve never heard of Biscoff – but turns out it’s available from online sites in the UK… and that means I’ll be able to make your fab looking cake!

  4. A few months ago, someone posted a biscoff recipe and I was so impressed that I immediately looked for biscoff on Amazon and placed it in my cart. For weeks after, I moved it in and out of my cart whenever I ordered something, the problem being that although I remembered the biscoff, I’d no recollection of what blog posted the recipe. I really enjoy a good coffeecake and this sounds like a good one. Time to move the biscoff back into my cart — and pin this recipe so I’ll know where to find it. Thanks, Anne.

  5. Anne, this looks scrumptious! I have never heard of Biscoff before. I have been missing out!! They look perfect 🙂

    • I’m new to Biscoff and only heard of them from other Bloggers. I have heard them being served on Delta airlines so it’s nice to know not all airplane food is crap. 😀 I have to admit in the little time I have gotten to know this product, I’m so in love with it. 😀

  6. Oh my goodness! I just made Biscoff donuts but this looks like something the husband would swoon over with a mug of coffee in the A.M. I might have to make this vegan. Yum!!!

  7. Pingback: 15 Tasty Brunch Ideas | Uni Homemaker

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