Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup Biscoff cookie butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup crushed Biscoff cookies for topping
For a dairy-free version, you can substitute the buttermilk with almond milk mixed with a tablespoon of lemon juice. This gives the cake a slight tanginess that complements the sweetness beautifully.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Mama Lou always preferred a pinch of flour to ensure nothing stuck to the pan, a little trick I still use today.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. This was always Ouma’s favorite part, the anticipation of tasting the batter.
- Add the Biscoff cookie butter and mix until well incorporated.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the crushed Biscoff cookies over the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International