This post is part of the Cake Week series. If you’ve missed previous cakes, check them out below!
The Dutch have made many important contributions to European culture with things like tulips, clogs, and widespread cycling. My favorite contribution, which so far hasn’t risen to popularity in the United States, is speculoos spread—a creamy emulsification of gingersnap cookies that can be baked in desserts or eaten with bread. It’s almost as good as Nutella (almost).
If you manage to buy some cookie butter and not eat the entire jar as is, I suggest that you use the cookie butter to make this bundt cake—all in the name of Cake Week, of course.
I wanted to make a bundt cake, mainly because I love the scene in My Big Fat Greek Wedding where the mother is completely confused by the bundt cake given to her by the future in-laws, also known as the “cake with a hole”. Other than that, a bundt cake seemed like the ideal backdrop for the cookie butter because it’s easy to cut and serve and the shape is impressive enough to make frosting and decorating unnecessary, which lets the cake itself take center stage.
My favorite part is the thin strip of crushed speculoos cookies in the center of the cake; it’s an easy way to add a textural contrast to any cake.
The only truly difficult part about bundt cakes is getting through the few stressful seconds while taking the cake out of the pan. I always am fearful that half the cake will fall out of the pan and the other half will remain firmly glued to the top—it would be unfit to serve to anyone except for the dog and Aidan. Kidding, Aidan.
However, I’ve never actually had that happen. Just thoroughly grease and flour the pan, let the cake cool in the pan for about ten minutes, and there shouldn’t be any problem.
Speculoos Bundt Cake
Heavily adapted from Cook’s Illustrated’s Lemon Bundt Cake
Makes 1 bundt cake (using a pan with a 12 cup capacity)
3 cups flour
1 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
3 eggs plus 1 egg yolk
¾ cup buttermilk
1 teaspoon vanilla
12 tablespoons butter, softened
1 2/3 cup granulated sugar
½ cup cookie butter
½ cup crushed speculoos cookies (from 6 cookies)—they are often referred to as Biscoff cookies
Powdered sugar, for serving
- Thoroughly butter and flour a 12 cup bundt pan. Preheat the oven to 350F and set the rack to the lower-middle position.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Whisk together the eggs in a small bowl. In a separate liquid measuring cup, combine the buttermilk and the vanilla.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes.
- Add the cookie butter and beat for about 30 seconds until well combined.
- Add half of the eggs to the running mixer and beat until combined, then add the remainder of the eggs and beat until combined as well. Turn off the mixer and scrape down the sides.
- Add a third of the flour mixture, mix on medium-low until combined, and then add ½ of the vanilla and buttermilk and mix to combine. Repeat this pattern until the flour and buttermilk have been used up—you should end this pattern with the last third of the flour.
- Remove the bowl from the mixer and mix with a rubber spatula a few times to ensure all the flour is incorporated.
- Place ½ of the batter into the prepared pan, and smooth into an even layer. Sprinkle the crushed cookies over the batter. Cover the cookies with the remainder of the batter and gently smooth the batter into an even layer.
- Bake at 350F for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean. Let the pan cool on a rack for 10 minutes, then invert the pan onto the rack to let the cake cool on its own. To serve, sprinkle with powdered sugar.