Biscoff Speculoos Cookie Butter Bundt - I Like Big Bundts 2013 - Day 10

Biscoff Speculoos Cookie Butter Bundt

I Like Big Bundts 2013 - Day 10

Happy Saturday! It's crazy warm and pretty in Los Angeles right now (75 degrees at the beach) so I was out most of the day and finally came in to send up this post!

Don't you just love Biscoff or Speculoos cookies? They are the best! Since Biscoff started making Cookie Butter, I've been in heaven. When Trader Joe's added this Netherland produced delight to their store, it was happytown. I went to Seattle last month (photos of that delicious trip coming soon), flew Delta and I asked for an extra Biscoff cookie pack.

I found this recipe on ButterYum's blog who topped it with a Chocolate Espresso Glaze, and she got it from A Beautiful Bite's blog who topped it with a Cookie Butter Ganache. Be sure to check their beautiful blogs for inspiration.

The Bundt is simple to make. I halved the recipe and baked it in my 6-cup Bundt pan.

You can cover this cake with a straight chocolate ganache, espresso ganache or cookie butter ganache...but I didn't have time (making too many bundts) and just went for powdered sugar. I think a cream cheese & biscoff spread would be awesome too.

To boost the cookie butter flavor, I'm totally in favor of just spreading it straight from the jar onto a slice too!

My Trader Joe's doesn't have the Speculoos Cookie Butter on the regular shelf anymore. They keep it at the front desk - think there is a shortage and high demand. Well, since it is pretty much legal crack...I can understand the need to limit quantities :)

Speaking of limited editions, can I begin to tell you how excited I was when all the peppermint holiday products became available in Trader Joe's last week? (Oh yes, I may have been visiting and calling asking them about their deliveries... :)  I bought 20 boxes of Candy Cane Green Tea. Love, love this stuff. It's decaf and mellow. I can drink it all day long. Last year, I bought 10 boxes and I ran out in September! It was a long, long wait for the new stuff. (If you don't have a TJ's near you, it has the same ingredients (and cute polar bears) as Celestial Seasoning Candy Cane Lane Tea. And the Candy Cane Joe-Joe's are back! Whoo hoo!

What Bundt are you going to make for National Bundt Day on November 15, 2013? Are you going to bring it into work or share it with your family? Hope you find a recipe and bake an inverted cake with a hole in the center (Dude, a Tube Pan cake is NOT a Bundt!)

If you glaze the Bundt, crush some speculoos cookies on top. That would be sooooo good. Let's just take a moment and imagine such yummyness.

I Like Big Bundts 2013
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Biscoff Speculoos Cookie Butter Bundt
Recipe adapted from ButterYum and A Beautiful Bite

Note: I halved the recipe and used a 6-cup bundt pan

3 cups (420 grams) all-purpose flour
1 tsp baking powder
1 tsp salt
2 1/2 cups (500 grams) sugar
1 cup (2 sticks) unsalted butter, room temp
1 cup Speculoos Cookie Butter or Biscoff Butter (I used Trader Joe's Speculoos Cookie Butter)
4 eggs, room temp
1/2 cup milk, room temp (I used whole milk)

Glaze:
See ButterYum's blog (Chocolate Espresso Glaze) and A Beautiful Bite's blog (Cookie Butter Ganache) for options.

1. Preheat the oven to 350 degrees. Prepare a 12-cup bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Whisk together the flour, baking powder and salt.
3. Cream together the butter, cookie butter, and sugar together in a mixer with a paddle attachment until light and fluffy.
4. Add eggs one at a time, blending well after each addition.
5. Add the flour mixture (3 additions) alternatively with the milk (2 additions), beginning and ending with the flour mixture.
6. Spread into prepared pan. Smooth the top and bake for about 1 hour 15 minutes, or until a wooden skewer comes out clean.
7. Remove from oven, let cool for 15 minutes on a wire rack and then invert and cool completely.
8. Garnish: Glaze with a ganache or sift powdered sugar on top.