Saturday, March 29, 2014

Biscoff Cookie Coffee Cake


Recently, a representative from Lotus Bakery (the makers of Biscoff Cookies) asked me if I would like a package of Biscoff cookies to use as inspiration for a recipe. Biscoff is expanding their website to include more recipes from home cooks and bloggers.  Of course, I said "Yes!" because I love Biscoff cookies. I am so happy that Biscoff cookies have gained such popularity here that it is no longer difficult finding them in stores.


The logo on the package was my inspiration.  "Europe's Favorite Cookie with Coffee".  This made me think how delicious a coffee cake would be with that wonderful Biscoff flavor. But how would I make a coffee cake with cookies?

I remembered a series of cakes that I saw on Chiara's blog La Voglia Matta.  Her cakes were made with a different variety of crushed cookies in place of flour. This was the answer!  I was able to find several other recipes online using a similar method, including this one posted on Taste of Home.  I decided to use the proportions that Chiara used since I needed a smaller amount of batter.


Crushed Biscoff cookies, toasted coconut and pecans, a little sugar, butter, eggs and vanilla created these beautiful mini bundt cakes made with my new Nordic Ware bundt duet cake mold.


Moist and delicious on their own, I decided to 'gild the lily' and cover one of them with a glaze made from brown sugar, butter, coconut and chopped pecans.  Oh my!  It was delicious. If you've ever had Biscoff cookies, you will able to imagine the wonderful flavor.


I found that the mini bundt cakes fit perfectly on my small marble cheese platter with glass dome :) I even had three cookies from the package to enjoy with my coffee the next morning :)

 

Biscoff Cookie Coffee Cake

from Savoring Time in the Kitchen
Printable Recipe

14-15 tablespoons softened butter (150 g)
4 whole eggs
1/4 cup plus 1 generous tablespoon milk (80 ml)
3/4 cup sugar (200 g)
2 cups crushed Biscoff cookies (220 g) I used all but 3-1/2 cookies from the 8.8 oz pkg.
3/4 cup chopped pecans, toasted (80 g)
3/4 cup unsweetened coconut, toasted (50 g)
1 teaspoon vanilla extract

Equipment:  A well butterered pan or mold. (I advise also spraying with Bakers Joy for easy release.) My bundt duet molds were a combined 5 cup capacity so you can judge what size mold to use.

Crush the Biscoff Cookies in a food processor so that they are finely chopped but not reduced to powder.

Toast the coconut and pecans in a 350 oven separately until slightly browned and fragrant. The pecans take about 6-7 minutes and the coconut less time, about 4-5 minutes. Watch the coconut carefully so it does not burn. Allow to cool to room temperature.

In a stand mixer, cream the butter with the sugar. Add the eggs one at a time, mixing well after each addition. Pour in the milk and vanilla and continue to mix gently. Add the crushed Biscoff cookies, coconut and pecans and pour into a well buttered mold. Note: I read that some people had difficulty removing this cake from a molds so I brushed my mold with melted butter and then also sprayed them with Bakers Joy and my cakes released perfectly.

Bake about 340F (160-170 C). My two small bundt pans were done is about 25 minutes. The cake will take take 50-60 minutes in a larger pan. Check with a toothpick at least 5 minutes before the end of the stated times.

I placed a cooling rack over the hot pan and inverted my cakes immediately (with oven mitts on).  

Coconut Pecan Glaze (optional)

1/4 cup packed brown sugar
1 tbsp of water
1 tbsp of butter
2 tbsp pecans, chopped
2 tbsp of shredded unsweetened coconut

Combine the brown sugar, water, butter, pecans and coconut in a small pan over medium heat; bring to a boil and cook for 1 minute, stirring constantly. Quicky spread the warm frosting over cake.

44 comments:

  1. So happy you posted this..made a Bicoff cake for J's bday last ur and it was well..involved..
    Love this one..and so cute in that double mini pan..
    The violets..are gorgeous..I have some too..indoor gardening!

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    1. This was so easy to make! We need our indoor gardening right now :)

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  2. Yum and the cakes are very cute! Gotta love that your little cheese dome isn't a uni-tasker any more too:@)

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  3. What a gorgeous cake. I think I might be the last person on the planet to discover Biscoff.
    Sam

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    1. I hope you find some, Sam, and try them. They have a touch of cinnamon in them and are one of my favorite cookies.

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  4. Wow - and if my oven wasn't on the fritz, I'd be making this tomorrow. Beautiful coffee cake.

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  5. Hmmmm...love coffee and coffee cake. I have not seen nor heard of these cookies until now. I will be watching for them.

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  6. Oh my - bet that is yummy! Thanks for sharing. Think I have heard of the cookies, but have not tried them.
    Hope you are enjoying the weekend.

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  7. this looks great my hubby loves these cookies

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  8. Lovely little bundt cake! I'm not sure whether have I seen Biscoff cookies before, will keep a look-out for them!

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  9. Cute little bundt cakes...what a novel way to make a cake, with cookie crumbs, who would have thought!

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  10. These little bundt cakes are so pretty, Susan. I don't think I have ever had a cake prepared with cookies.. and I love the idea! Thanks for sharing!
    Angie

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    1. Thank you! The possibilities are endless also - as long as you use plain cookies with no frosting or fillings.

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  11. I love the sound of these Susan. I don think I've ever had a cake made with cookies let alone baked one. I can't wait to try this method. I've also never had the cookies before though have heard of them through other bloggers. Lovely recipe. I will definitely try these.

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  12. ...love these biscoffs...used to serve them on a plane. And eat them too! Great cake, great idea. Thanks for sharing! :) ela

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    1. That is where I first tasted Biscoff cookies - on Delta airlines. Love them :)

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  13. O_O wow che meraviglia!! :P buona domenica!! ^__^

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  14. We love Biscoff, and use their cookie butter! Which reminds me I should post the cookies I made with it, and everyone in my office raved about them. They couldn't figure out what the taste was. Your cake sounds wonderful!

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  15. I don't usually comment on sweets but this looks too good not to.

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  16. easy to make and delicious for breakfast, I love it ! have a great week my dear Susan, a hug....

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  17. I like your inspiration! I've always been a Biscoff cookie fan but never would have thought to put together these lovely coffee cakes using crushed Biscoff cookies -I'll bet they taste amazingly good ;)

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  18. Looks absolutely amazing! Wish I had a slice now to go with my cup of coffee!

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  19. This cake looks ridiculously delicious, I love biscoff in anything :D

    Cheers
    Choc Chip Uru

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  20. I get inspired by french websites as they cooked and bake differently; they love for instance these spicy Belgium cookies and use them as flour in all kinds of things; my friend Phoebe loves biscoff cookies, i will share your beautiful recipe and cake with her. Biscoff folks must be delighted, what a stylish and tasty creation to showcase their product.

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  21. Love biscoff cookies. What a beautiful creation. Reason to dig out that mini bundt that I don't use often enough. Have a great week!

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  22. Hi Susan,I've never thought to make a cake with cookies instead of flour. This cake looks wonderful. I'll have to see if we have Biscoff cookies here.
    -Lynn

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  23. Hi Sue, what a marvelous idea! Your cake - like all the ones you make - looks absolutely delicious and would love to have a slice with my coffee this afternoon. Thanks for sharing the recipe.

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  24. Such a smart idea and a cake is always the best option to accompany the afternoon coffee or tea!

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  25. I am a bit of a biscoff ADDICT. So I'm totally enamored with this cake!

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  26. Don't look now, but I've never tried Biscoff cookies. I have used ground cookies in baking though. But I couldn't tell you what Biscoff cookies taste like if my life depended on it.
    In any case, I've had coffee cake on the brain for quite a while, so I think this is a sign from heaven-ly Susan!

    The cakelets are adorable and made more decadent with the coconut/pecan glaze.

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  27. I love your little bundt cakes. They must be extra delicious with the addition of the Biscoff cookies.

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  28. So interesting using crushed cookies to make a coffee cake...they look delicious Susan and yes, perfect with a cup of coffee.
    Have a wonderful week :D

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  29. oh are you kidding me, these look so delicious! I am making this recipe this weekend :-) My wife and I are going to enjoy this one!!

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    1. Let me know if you make it and how you liked it, Michael!

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  30. Oh my, another delicious recipe to try and I do have those mini bundt pans. I have found that I use them often. I wanted to tell you that I did try your Hearty Chicken Vegetable Soup last week and it was fabulous, definitely a keeper. This afternoon I am making your Asparagus Soup recipe, I am addicted to it.

    Thanks for your most recent comment. I tried posting pics another way and was successful but I am feeling like it may be putting my computer at risk. I'm going to have to get a professional to help me with this issue. Enjoy the remainder of your day.

    Carolyn

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    1. I am you enjoyed the soups, Carolyn! I hope you get that blog issue figured out.

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  31. What a great way to use the cookies. I keep hearing "Biscoff BIscoff", but I have yet to try the product. Now you've just pushed me over the edge with this one! Thanks for the inspiration, and congratulations on a beautifully produced post!

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  32. I'm addicted to Biscoff spread but have never used the cookies in baking. I think this would be a delicious addition to our Easter brunch. I'm so tempted to buy that mini bundt cake pan. Delicious post, Susan.

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  33. Love these darling coffee cakes Susan! They look utterly scrumptious and just love your Coconut Pecan Glaze :)
    J+C

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  34. How cute your little coffee cake looks under the cheese dome! I am sure the glaze made it extra delicious!

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