Eggless Biscoff Crumb Cake
I love Biscoff, especially any dessert made with Biscoff! Biscoff is popularly had with coffee so I decided to make a Biscoff crumb that pairs the best with coffee! A fluffy eggless sponge topped that has biscoff crumbs and cookie butter baked into it, topped with melted cookie butter and more crumbs, this cake is so delicious! Pair it with coffee or with any hot drink r even ice cream or more melted cookie butter, this cake is SO good! If you like a slice of cake with your drink, this is something you need to try! The biscoff flavors come through with every bite! It looks beautiful as well which is always a plus.
Happy Baking!
Servings: 8 inch bundt cake
Prep Time: 20-30 mins
Baking Time: 45-60 mins
Chilling Time: 2 hours
Total Time: 4-5 hours
Ingredients:
330g sifted all-purpose flour (maida)
1.5 tsp baking powder
1/3 tsp cream of tarter
1/2 tsp salt
150g softened unsalted butter
350g castor/fine granulated sugar
300g whole greek yogurt or sour cream; ideally Greek yogurt
40g neutral oil like canola oil
120ml whole milk
1 tsp vanilla essence
5-6 oz Biscoff biscuits
1.25-1.5 cup Biscoff cookie butter
Directions:
Preheat the oven to 350F.
Prepare the bundt cake mold by spraying/brushing butter in it. Sprinkle flour and dust it all over, especially on the base.
Add biscoff biscuits and place them in a ziplock bag and crush it till fine. I like to keep some like sand-like texture and some pieces larger.
Put about 2/3rd of the crushed biscuits and place it on the base of the bundt cake pan. Give it a shake to even it out.
In a bowl, add sifted all-purpose flour, salt, baking powder, and cream of tarter. Whisk and keep aside.
In a stand mixer or a large bowl add the softened butter, sugar, and vanilla essence. Using a paddle attachment for the stand mixer or electric whisk for the bowl, cream them together till it is pale and fluffy and the sugar has broken down. It will take 5-7 mins. Be sure to scrape the edges of the bowl midway, at least once.
Add the sour cream/greek yogurt and oil and mix it together on low speed till combined. Be sure to scrape the edges of the bowl midway.
Keeping the speed on low, add 1/3 of the flour mixture, and then 1/2 of the milk, then 1/3 of the flour and 1/2 of the milk, and then the 1/3rd last flour mixture. Be sure to scrape the edges of the bowl midway. Do NOT overmix- Keep the speed low and mix till just combined! It will become tough and bready if you overmix.
Once combined, transfer the batter to the cake pan over the crushed biscuits.
Melt about 2/3rd cup of biscoff cookie butter and pour it over the cake batter. Using a chopstick or toothpick swirl the cookie butter into the batter to give it a swirled look. Don’t swirl it all the way to the bottom where the crumbs are, swirl the top part more.
Using a spatula even out of the batter on top.
Take about 1/2 of the remaining biscoff crumbs and spread a very thin even layer on top of the batter. Use your hands to press it down slightly.
Cover the pan with foil.
Bake at 350F for 50-65 mins on the center rack.
Once baked remove the foil and let it cool for 5-8 mins.
Gently unmold the cake and let it cool for at least 1-2 hours.
Melt about 1/2 cup of biscoff cookie butter and pour it over the bundt cake.
Sprinkle the remaining cookie crumbs over the butter.
Slice and enjoy!
Serve with ice cream or coffee/tea/hot cocoa/
Notes/Tips:
Make sure that you butter and flour the cake pan so it unmolds well.
Don’t skip cream of tarter. it helps in making it fluffy.
Do not overmix the batter. It will become dense!
If you do not have greek yogurt or sour cream you can use hung yogurt.
Make sure you cover the pan with foil while baking.
This cake will last well for 3-4 days in an airtight container stored in a cool place.
Serve it with ice cream or a warm drink as it is meant to be accompanied with something liquid.
