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Bready or Not: Cookie Butter Pound Cake

This indulgent cake is ideal for cookie butter lovers--or will convert people to the ways of cookie butter! Modified from Bake from Scratch September-October 2023 issue.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, cookie butter
Author: Beth Cato

Equipment

  • large bundt cake pan (15 cups)
  • baking spray with flour
  • stand mixer

Ingredients

Cake

  • 1 cup unsalted butter (2 sticks) softened
  • 1 1/2 cups white sugar
  • 3/4 cups brown sugar packed
  • 3/4 cup cookie butter
  • 5 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup milk or half & half, room temperature

Cookie Butter Glaze

  • 1 cup confectioners' sugar
  • 1/2 cup cookie butter
  • 1/4 cup milk or half & half
  • 2 Biscoff cookies crushed, for garnish

Instructions

Make the cake

  • Preheat oven at 325 degrees. Generously apply nonstick spray with flour to a large (15 cup) bundt pan.
  • In a stand mixer with a paddle attachment, beat butter, sugars, and cookie butter until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Follow up with vanilla.
  • In another bowl, stir together flour, salt, cinnamon, and nutmeg. Gradually add the dry mix to the wet, alternatively adding in the milk as well. Scrape the bottom of the bowl to make sure everything is combined.
  • Spoon batter into the greased pan. Even out the batter over the top.
  • Bake for an hour to an hour and 5 minutes, until the middle of the cake passes the toothpick test. Let it cool in pan for 20 minutes, then invert it onto a cooling rack to cool completely.

Make the glaze

  • In a mixing bowl, beat together the confectioners' sugar, cookie butter, and milk. Beat for 1 to 2 minutes, until it is nice and smooth; if it is too loose, add more confectioners' sugar, and if it's too thick, add a touch more milk. Immediately drizzle over cake to form thick drizzles. Crush the two Biscoff cookies and crumble them over the top.
  • Store cake under a cake dome, or cut into individual slices to encase in plastic wrap.

OM NOM NOM!