Mile High Cookie Butter Pound Cake
This Mile High Biscoff Cookie Butter Pound Cake is rich, buttery and filled with Biscoff flavor, then topped with cookie butter and crushed cookies.
Servings: 20 people
Ingredients
- Pound Cake Ingredients:
- 4 c All-Purpose Flour
- 3 c Granulated Sugar
- 1 c Light Brown Sugar
- 2 c Salted Butter - room temperature
- 1 ¼ c Buttermilk - room temperature
- 15 Biscoff cookies - crushed into small pieces
- 4 tsps Cookie Butter Emulsion
- Glaze Ingredients:
- Biscoff Cookie Butter
- Crushed/Crumbled Biscoff Cookies
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
- Mix in the Cookie Butter Emulsion.
- Add the eggs one at a time, mixing until combined after each addition before adding the next egg.
- Add the flour to the batter, alternating with buttermilk, beginning and ending with the flour. Mix in the crushed cookies when adding the last addition of flour.
- Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and smooth the top of the batter evenly.
- Place the cake into your preheated oven and bake for about an hour and 30 minutes. The cake is done when the toothpick comes out with moist crumbs.
- Remove the cake from the oven and allow it to cool for about 10 minutes before removing it from the pan. Allow the cake to continue to cool before glazing.
- Glaze Instructions:
- Spoon your desired amount of cookie butter into an oven-safe bowl. Microwave for 20-30 seconds (until pourable). Pour over your cooled cake as desired. Then top the cake with your crushed/crumbled cookies. Once the glaze has set, serve and enjoy!