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!
- 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
- 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
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