Cookie Butter Coffeecake
Cookie butter, a spread made from Biscoff cookies, transforms classic coffeecake into a magical cross between cookie and cake that you will want with every cup of coffee.
Makes 10 to 12 servings
3 cups flour
1 1⁄4 cups granulated sugar
1 tablespoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
3 eggs
1 cup buttermilk
1⁄4 cup sour cream
2 tablespoons Biscoff creamy cookie butter (or another brand)
3⁄4 cup (1 1⁄2 sticks) unsalted butter, melted
For the streusel:
1 1⁄4 cups Biscoff cookie crumbs (or crumbs from a similar cookie such as Speculoos)
1⁄4 cup flour
3⁄4 cup packed brown sugar
1⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter, melted
Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan.
Combine dry ingredients in a large bowl. In a separate bowl, whisk eggs, buttermilk and sour cream until combined. Whisk in cookie butter and melted butter. Add wet ingredients to dry and stir with a spatula or wooden spoon until combined. Batter will be very thick.
Make streusel: Combine cookie crumbs, flour, sugar and salt in a bowl. Add melted butter and stir until mixture is moistened and clumps together.
Spread half the batter in bottom of prepared baking pan. Warm 1⁄2 cup Biscoff spread in microwave and drizzle over batter. Sprinkle on one-fourth of the streusel in an even layer. Add remaining batter, using a spatula to spread it evenly. Top with remaining streusel. Bake in preheated oven 50 to 60 minutes until a tester inserted into center comes out clean.