Biscoff Speculoos Cookie Butter Bundt

Photo by Trina F.
Adapted from foodlibrarian.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodlibrarian.com

Ingredients

  • 3

    cups (420 grams) all-purpose flour

  • 1

    tsp baking powder

  • 1

    tsp salt

  • 2 1/2

    cups (500 grams) sugar

  • 1

    cup (2 sticks) unsalted butter, room temp

  • 1

    cup Speculoos Cookie Butter or Biscoff Butter (I used Trader Joe's Speculoos Cookie Butter)

  • 4

    eggs, room temp

  • 1/2

    cup milk, room temp (I used whole milk)

Directions

See ButterYum's blog (Chocolate Espresso Glaze) and A Beautiful Bite's blog (Cookie Butter Ganache) for options. 1. Preheat the oven to 350 degrees. Prepare a 12-cup bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan. 2. Whisk together the flour, baking powder and salt. 3. Cream together the butter, cookie butter, and sugar together in a mixer with a paddle attachment until light and fluffy. 4. Add eggs one at a time, blending well after each addition. 5. Add the flour mixture (3 additions) alternatively with the milk (2 additions), beginning and ending with the flour mixture. 6. Spread into prepared pan. Smooth the top and bake for about 1 hour 15 minutes, or until a wooden skewer comes out clean. 7. Remove from oven, let cool for 15 minutes on a wire rack and then invert and cool completely. 8. Garnish: Glaze with a ganache or sift powdered sugar on top.

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