baby1
10-12-2013, 08:31 AM
I made this yesterday and it was Fantastic! Great fall dessert and I know we have a bunch of sweet toothers here at MC!
I use the trader Joes Cookie butter Swirl in place of regular cookie butter!
1761
This stuuf is...OMG!!! Sooo good!
Here is the recipe:
http://fivehearthome.com/2013/09/23/pumpkin-biscoff-bundt-cake-with-cookie-butter-swirl-and-glaze/
Ingredients
For the cake:
•3 cups all-purpose flour
•2 teaspoons baking soda
•1/2 teaspoon salt
•1 cup unsalted butter, at room temperature
•2 cups sugar
•2 large eggs
•2 teaspoons pure vanilla extract
•15 ounce can pumpkin puree
•1 cup plain yogurt OR 1 cup sour cream (OR a combination of the two)
•1/4 cup Biscoff Spread (OR alternate brand of cookie butter)
•1 teaspoon cinnamon (OR pumpkin pie spice)
For the glaze:
•1/2 cup Biscoff Spread
•2 tablespoons powdered sugar, sifted
•up to 2 tablespoons milk, if needed
•
Directions
For the cake:
1.Place rack in the center of the oven and preheat to 350°F. Generously coat a 9- to 10-inch (12 cup) Bundt pan with cooking spray or grease with butter.
2.In a medium bowl, whisk together the flour, baking soda, and salt.
3.In another bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla and the pumpkin puree, mixing until all ingredients are well incorporated.
4.Turn mixer down to low and stir in half of the flour mixture, followed by all of the yogurt/sour cream and then the remaining flour mixture. Mix until just incorporated, taking care not to overbeat.
5.Pour 1/3 of the plain pumpkin batter into the prepared Bundt pan. Remove another 1/3 of the batter into a small bowl and stir 1/4 cup Biscoff into it. Layer the Biscoff batter on top of the plain batter in the Bundt pan. Stir cinnamon into the last 1/3 of batter remaining in the mixing bowl. Layer the cinnamon batter at the top of the Bundt pan.
6.Use a knife to swirl through the batter several times, taking care not to scratch your pan. Whack the pan on the countertop to remove any air bubbles and smooth the top if necessary.
7.Place cake in preheated oven and check at the 30-minute mark. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. Bake for a total of 65 to 75 minutes, and then use a wooden skewer to test for doneness. If cake is still gooey in the middle, continue baking and checking every five minutes.
8.Remove the cake from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack. Allow the cake to cool completely. Wrap it in plastic wrap until you're ready to glaze and serve.
For the glaze:
9.Add Biscoff and powdered sugar to a small pot set over low heat. Stir constantly until mixture is warm and smooth. If glaze is too thick, you may thin it out with a tablespoon or two of milk. Drizzle over cooled cake.
Tips, Tricks, & Variations
You may not be able to find Biscoff at your regular grocery store. Trader Joe's has their own brand, and specialty stores or places like World Market may carry it. I ordered mine off of Amazon.
For best results, make sure that all ingredients (butter, eggs, yogurt/sour cream) are at room temperature.
Sifting the powdered sugar for the glaze is important unless you want tiny lumps in your glaze. Also, when making the glaze, the Biscoff will quickly burn if you don't watch it closely and stir it constantly. I found the consistency of the glaze to be fine with just Biscoff and powdered sugar, but if you feel like it's too thick, you may stir in a tablespoon or two of milk.
I use the trader Joes Cookie butter Swirl in place of regular cookie butter!
1761
This stuuf is...OMG!!! Sooo good!
Here is the recipe:
http://fivehearthome.com/2013/09/23/pumpkin-biscoff-bundt-cake-with-cookie-butter-swirl-and-glaze/
Ingredients
For the cake:
•3 cups all-purpose flour
•2 teaspoons baking soda
•1/2 teaspoon salt
•1 cup unsalted butter, at room temperature
•2 cups sugar
•2 large eggs
•2 teaspoons pure vanilla extract
•15 ounce can pumpkin puree
•1 cup plain yogurt OR 1 cup sour cream (OR a combination of the two)
•1/4 cup Biscoff Spread (OR alternate brand of cookie butter)
•1 teaspoon cinnamon (OR pumpkin pie spice)
For the glaze:
•1/2 cup Biscoff Spread
•2 tablespoons powdered sugar, sifted
•up to 2 tablespoons milk, if needed
•
Directions
For the cake:
1.Place rack in the center of the oven and preheat to 350°F. Generously coat a 9- to 10-inch (12 cup) Bundt pan with cooking spray or grease with butter.
2.In a medium bowl, whisk together the flour, baking soda, and salt.
3.In another bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla and the pumpkin puree, mixing until all ingredients are well incorporated.
4.Turn mixer down to low and stir in half of the flour mixture, followed by all of the yogurt/sour cream and then the remaining flour mixture. Mix until just incorporated, taking care not to overbeat.
5.Pour 1/3 of the plain pumpkin batter into the prepared Bundt pan. Remove another 1/3 of the batter into a small bowl and stir 1/4 cup Biscoff into it. Layer the Biscoff batter on top of the plain batter in the Bundt pan. Stir cinnamon into the last 1/3 of batter remaining in the mixing bowl. Layer the cinnamon batter at the top of the Bundt pan.
6.Use a knife to swirl through the batter several times, taking care not to scratch your pan. Whack the pan on the countertop to remove any air bubbles and smooth the top if necessary.
7.Place cake in preheated oven and check at the 30-minute mark. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. Bake for a total of 65 to 75 minutes, and then use a wooden skewer to test for doneness. If cake is still gooey in the middle, continue baking and checking every five minutes.
8.Remove the cake from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack. Allow the cake to cool completely. Wrap it in plastic wrap until you're ready to glaze and serve.
For the glaze:
9.Add Biscoff and powdered sugar to a small pot set over low heat. Stir constantly until mixture is warm and smooth. If glaze is too thick, you may thin it out with a tablespoon or two of milk. Drizzle over cooled cake.
Tips, Tricks, & Variations
You may not be able to find Biscoff at your regular grocery store. Trader Joe's has their own brand, and specialty stores or places like World Market may carry it. I ordered mine off of Amazon.
For best results, make sure that all ingredients (butter, eggs, yogurt/sour cream) are at room temperature.
Sifting the powdered sugar for the glaze is important unless you want tiny lumps in your glaze. Also, when making the glaze, the Biscoff will quickly burn if you don't watch it closely and stir it constantly. I found the consistency of the glaze to be fine with just Biscoff and powdered sugar, but if you feel like it's too thick, you may stir in a tablespoon or two of milk.