There's no coffee in coffee cake...it's meant to GO WITH coffee. (Apparently, there is an internet controversy about this.) You know, I might just start slipping the word "coffee" into every cake title to make cake for breakfast more acceptable: Devil's Food Coffee Cake, Carrot Coffee Cake, Red Velvet Coffee Cake...y'all, I think I'm onto something here.
THIS cake is a Biscoff Coffee Cake. I hope that you are familiar with Biscoff. Biscoff cookies are the crunchy, cinnamon, completely additive cookies you get on Delta Airlines. When I was a flight attendant, you can bet I was gobbling up as many packets of those in the galley as I possibly could during each flight. (Job perk.) Biscoff Spread is creamy like peanut butter and made from crushed Biscoff cookies. Oh yeah.
Katrina Bahl from the blog, In Katrina's Kitchen, has just published her first book:
The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More
Yes, Katrina loves Biscoff, but she also has a son who has a peanut allergy. I can't imagine how scary that is. Katrina was determined that he not miss out on homemade childhood sweets, and the tradition of candy-making that she formed with her family making Buckeyes each year.
The Biscoff Cookie & Spread Cookbook contains incredible recipes (beautifully photographed, too) that you'll enjoy whether you're baking for someone with a peanut allergy or not.
Would this book not make the cutest Christmas gift with a jar of Biscoff Spread, and a cute little red spatula???
(Note to all of my friends: forget you just read that.)
Let's get back to this coffee cake. A friend of kiddo's spent the weekend with us and I just knew I wanted to make this for them. Verdict: it was a huge hit. The cake itself is moist and spiced with Biscoff Spread baked right in. And then the crumb topping....oh my word. I love a good, GENEROUS crumb topping, don't you?
(You'll need some Biscoff crumbs. I thought you guys might get a kick out of our Texas Tough ziptop bags...or do they make every state? I'm trying to picture "Wisconsin Tough.") ;)
Biscoff Coffee Cake with Biscoff Crumb Topping
{used with permission from The Biscoff Cookie & Spread Cookbook}for the topping:
2 & 1/2 cups all-purpose flour
1/2 cup crushed Biscoff cookies
1 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup butter, melted
for the cake:
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup Creamy Biscoff Spread
1 & 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup Greek yogurt
for the topping:
Combine the flour with the crushed Biscoff Cookies. Set aside.
In a medium bowl, whisk together the sugars, cinnamon, and salt. Stir in the melted butter, then add the flour mixture. Stir with a fork until large crumbs form. Place in the refrigerator while preparing the cake.
for the cake:
Preheat oven to 350. Line a 9x13" pan with foil, leaving at least 1" overhang over the sides. Spray with nonstick spray (I used Crisco).
Whisk together flour, cinnamon, baking soda, and salt. Set aside. In a large bowl of a stand mixer fitted with the paddle attachment, cream butter, Biscoff Spread, and brown sugar for two minutes until light and fluffy. Beat in the eggs, one at a time, and vanilla until incorporated.
Add the Greek yogurt and dry ingredients alternately in 3 parts until incorporated. Scoop the batter evenly into the prepared baking dish. Sprinkle with the crumb topping.
Bake for 30-35 minutes (mine took 45) until a toothpick placed in the center comes out clean. (If the topping is getting too brown while baking, cover loosely with foil.)
I served the cake warm.
Cake for breakfast. It's a good thing.
