In the realm of delectable desserts, few things rival the irresistible allure of a moist, flavorful pound cake. Now, imagine elevating this classic treat to new heights with the rich, indulgent taste of Biscoff cookies. Yes, you read that right – Biscoff Cookie Pound Cake is here to tantalize your taste buds and delight your senses.
Crafted with care and culinary finesse, this recipe combines farm-fresh eggs, creamy butter, and just the right amount of sugar to achieve that perfect balance of sweetness and richness. But what sets this pound cake apart is the addition of chunky Biscoff spread, adding a delightful texture and depth of flavor that will leave you craving more.
To start, gather your ingredients and preheat your oven while allowing your eggs and butter to reach room temperature. Then, in a large bowl, cream together the butter, Biscoff spread, and sugar until smooth and creamy. Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Sift the flour and gradually add it to the creamed mixture, alternating with the whipping cream. This ensures a silky-smooth batter with just the right consistency. Finally, stir in the vanilla extract and cookie butter flavoring to infuse every bite with irresistible sweetness and warmth.
Pour the batter into a prepared tube or Bundt pan, then place it in a cold oven before turning on the heat. This unique method allows the cake to rise evenly and develop that perfect golden crust. Bake for 80-90 minutes, or until a toothpick inserted into the center comes out clean.
Once baked to perfection, allow the cake to cool completely before removing it from the pan. This step is crucial for preserving the cake’s delicate texture and ensuring easy removal.
And there you have it – a masterpiece of flavor and texture that’s sure to impress even the most discerning palates. Whether enjoyed as a delightful dessert or shared with loved ones on special occasions, Biscoff Cookie Pound Cake is a true testament to the joy of baking and the art of indulgence.
Biscoff Cookie Pound Cake Recipe
- Ingredients:
- 6 farm fresh eggs
- 1 cup butter (2 sticks)
- 3 cups sugar
- 3 cups all-purpose flour
- 1 cup whipping (heavy) cream
- 1/2 cup of melted chunky Biscoff spread
- 1 tsp pure vanilla extract
- 1 tsp cookie butter flavoring
Directions:
- Grease and flour, or spray with baking spray, tube (or Bundt) pan.
- Set out eggs and butter to allow them to come to room temperature.
- In a large bowl, cream the butter, Biscoff and sugar until smooth.
- Add the eggs, one at a time, beating for one minute after each addition.
- Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated; stir in extracts.
- Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before removing.
- from pan. Enjoy!
PS. To make a vanilla pound cake leave out the Biscoff and cookie butter extract. Double vanilla extract. To make a caramel pound cake take out cookie butter and add caramel extract and no Biscoff spread.
