Biscoff Cinnamon Cake

A deliciously moist cake with a hint of cinnamon and Biscoff flavor, topped with a creamy Biscoff drizzle.

By @recipeswith.g

Original recipe source

Cook time: 50 minutes

Servings: 8

Ingredients

• 0.75 cup melted unsalted butter
• 2 eggs
• 0.75 cup sour cream
• 0.75 cup whole milk
• 1 tbsp vanilla extract
• 2 tbsp creamy Biscoff spread
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1.5 tsp cinnamon
• 1 Biscoff cookie
• 0.5 cup creamy Biscoff spread

Instructions

1. Preheat the oven to 350°F and grease your 10x10 baking dish.
2. Whisk together the melted butter, eggs, sour cream, milk, vanilla extract, and 2 tablespoons of Biscoff spread directly in the baking dish.
3. Add all dry ingredients to the wet mixture and gently mix until just combined. The batter should be thick but easily spreadable.
4. Place one whole Biscoff cookie in the center of the batter.
5. Bake the cake for approximately 40–50 minutes, checking around 35–38 minutes. A toothpick inserted into the cake portion should come out with a few moist crumbs.
6. Let the cake cool for 20–30 minutes.
7. Microwave ½ cup of Biscoff spread for 15–20 seconds until smooth.
8. Drizzle the warmed Biscoff spread over the cooled cake.