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.