Biscoff Cookie Butter Pound Cake Recipe

Ingredients

For the Cake

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

½ cup brown sugar, packed

1 cup Biscoff cookie butter spread

5 large eggs, room temperature

1 cup sour cream (or Greek yogurt)

2 tsp vanilla extract

For the Cookie Butter Glaze

1 cup powdered sugar

3 tbsp Biscoff cookie butter, melted

2–3 tbsp milk or heavy cream

½ tsp vanilla extract

For the Crumble Topping

1 cup crushed Biscoff cookies (about 10–12 cookies)

3 tbsp unsalted butter, melted

2 tbsp brown sugar

Instructions

Preheat oven to 350°F (175°C). Grease and flour a Bundt or tube pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).

Beat in the cookie butter until smooth.

Add eggs one at a time, mixing well after each. Stir in vanilla.

Mix in dry ingredients alternately with sour cream, beginning and ending with the flour mixture.

Pour batter evenly into the prepared pan.

Bake for 55–65 minutes, or until a toothpick inserted comes out clean. Cool 15 minutes before removing from pan.

Mix crushed Biscoff cookies, melted butter, and brown sugar in a bowl until crumbly.

Spread onto a parchment-lined baking sheet and bake at 325°F (160°C) for 8–10 minutes. Let cool.

Whisk together powdered sugar, melted cookie butter, milk/cream, and vanilla until smooth and pourable.

Place cooled pound cake on a serving plate.

Drizzle with the cookie butter glaze.

Sprinkle the baked cookie crumble generously over the top.