Grab a mug of coffee and a slice of this Cookie Butter Pound Cake for a delicious holiday treat!
What is your favorite ‘big’ vacation that you’ve taken recently? I don’t mean piling in the car to visit the in-laws for the holidays. I’m talking about a pure vacation. One where you put your feet up and stare at the ocean waves for hours on end. Oh, who am I kidding? We don’t do ocean vacations around here. That’s far too relaxing! Whenever we plan ‘big’ vacations, we always pack the days full of exploring the towns and countryside. And we may or may not plan our vacation around good food, too.
Over the past several years, we’ve been lucky enough to make trips to Scotland, Belgium, the Netherlands and Italy. Oh, and Canada, too…I always forget about Canada since we can drive there now that we live in upstate New York. You’ll notice that there are no Caribbean islands on this list. I’m not opposed to the Caribbean, but it’s just that exploring Europe sounds like so much more fun to me!
Our last big vacation was two Springs ago, but it was an awesome one. As I mentioned in this Speculoos Cookies post last year, my wife and I got the chance to go on a private tour of the Biscoff factory. The factory is located in a small village about an hour(ish) outside of Brussels, Belgium. This was hands-down one of the most unique experiences ever!
After wandering the factory floor (and sampling Biscoff cookies straight off the conveyor belt), we chatted with the head baker about concepts for new Biscoff products. They had just released a chocolate covered Biscoff cookie shaped like dinosaurs. We might have sampled a few of those. (Delicious!) But I was particularly intrigued when he told us how Biscoff Spread (aka cookie butter) was developed by accident. Talk about ‘oops’ in the best way ever!
The other day, I pulled some cookie butter out of the pantry. (I was actually looking for the olive oil, but I found cookie butter instead. Oops.) That cookie butter soon ended up in this delicious Cookie Butter Pound Cake…and I’m glad it did! My wife and I shared slices of this pound cake with friends. Nothing says good friends like sitting down with a mug of coffee and a slice of Cookie Butter Pound Cake!
What is your favorite holiday baking recipe?
Team Relaxing Vacation…or Team Explore-the-Countryside Vacation?
Cookie Butter Pound Cake
For the Cake
- 1 cup unsalted butter, room temperature
- 1 cup cookie butter i.e. Biscoff Spread
- 1½ cups light brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- 1 cup sour cream
- 2 tsp vanilla extract
For the Glaze
- 1¾ cups powdered sugar
- 3 Tbsp milk
- Biscoff cookies crumbled (for garnish)
- Grease and flour a standard bundt pan; set aside.
- Preheat oven to 350°F.
- Using a countertop mixer, cream together the butter, cookie butter and brown sugar until light and fluffy (~2-3 minutes on medium speed.)
- Add eggs; mix until well combined.
- Add remaining ingredients (flour, baking powder, baking soda, salt, milk, sour cream and vanilla). Mix until well combined, scraping down the sides of the mixing bowl as needed.
- Using a spatula, pour batter into greased bundt pan.
- Bake for 65-70 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Let cake cool in pan for 30 minutes and then transfer to a baking rack until completely cool.
- Meanwhile, make the Glaze by whisking together the powdered sugar and milk until smooth.
- Pour Glaze on top of cooled cake and garnish with crumbled speculoos (i.e. Biscoff) cookies.