This richly dense cake boasts of a speculoos cookie center and a cloak of melted Biscoff, making it the ultimate accompaniment to coffee whether you enjoy in the morning or the evening- the choice is yours, we won’t judge 😉
The One Rule
Julia Child once famously said, “A party without cake is really just a meeting.” How true. Is it ever really a party if there isn’t dessert, period? I’ve been to dinner parties where dessert was inconveniently left out and in turn, the evening felt incomplete…so much so, that I’m thinking about it still to this day.
I’m not sure if it was how I was raised (thought it probably is) or my love for baking (probably both, actually) but you will never come by my house and not be offered a cup of coffee and something sweet. It’s a rule of good hosting, in my own opinion.
So, as we host November’s #BundtBakers gathering, I am pleased to welcome you today and offer you a slice of cake- specifically, a Biscoff Bundt Cake.
Cookie + Butter = Biscoff
Speculaas (or speculoos) is a popular spiced biscuit cookie from Western Europe. Traditionally, it is made and enjoyed around the holiday season in celebration of St Nicholas’ Day (12/5) and since the holiday is coming up, what better way to celebrate than with a Biscoff theme this month.
If you aren’t familiar with Biscoff, it is a peanut butter-like spread made up of speculass cookies. Don’t misunderstand however, it is not a nut butter, though the consistency is the same. Biscoff itself lends a sweetly spiced flavor that to me, just tastes like Christmas. It’s a rare treat in this house, but during the holiday season it makes for some delicious desserts, though I confess, I could eat it right off the spoon and be as equally content.
For today’s recipe, I started with an easy and basic vanilla cake base, made without butter but rather shortening and cake flour, created a soft yet denser result. I divided the batter, and between each layer, I sprinkled crushed speculoos. After it was all done and baked, I cloaked it in melted Biscoff.
Leave it to set for a few minutes before serving if you desire, and of course, serve with coffee or tea.
Thank you to all the lovely Bundt Bakers who have participate in this month’s celebration! Please do check out all their delicious Biscoff-inspired cakes below:
- Biscoff Bundt Cake by Living the Gourmet
- Biscoff Lotus Crumble Toffee Bundt Cake by Patyco Candybar
- Biscoff Sock-It-To-Me Bundt Cake by All That’s Left Are The Crumbs
- Brown Sugar Bundt with Biscoff Glaze by The Sweet Sensations
- Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
- Pumpkin Biscoff Bundt Cake by Making Miracles
- Speculoos Stuffed Brownie Bundt by Food Lust People Love
- Swirl Biscoff Bundt by Sneha’s Recipe
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.