Ingredients
Units
Scale
For the Cake:
- 1/2 cup shortening
- 2 1/2 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 1/4 cup whole milk
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup Biscoff, melted
Cookie Filling:
- 1 cup crushed speculoos
- 2 tablespoons melted butter
- 1 tablespoon sugar
Instructions
- Preheat oven to 350 degrees F. Grease a bundt pan and set aside.
- Prepare the cookie filling first by combining crushed speculoos with melted butter and sugar. Set aside.
- In the bowl of a stand mixer with paddle attachment, whip shortening to soften. Add 1 cup milk, vanilla and eggs. Mix until well combined.
- Sift flour, baking powder, salt, and sugar into the bowl. Mix on low speed until moistened, then beat for about 2 minutes on medium-high speed.
- Add the remaining ¼ cup milk to the batter, and beat 1 minute longer.
- Divide the cake batter, pouring half into the prepared bundt pan. Sprinkle the prepared cookie filling evenly over the batter, then top with remaining batter.
- Bake for about 25 minutes or until the cake tester comes out clean. Transfer cake to a cooling rack and let cool completely before turning out onto the cake plate.
- In a small saucepan over low heat, melt down Biscoff until smooth, then drizzle over bundt.
- Leave the cake to rest for a few minutes and allow the Biscoff glaze to set before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 10 pieces of cake
