B

Biscoff Crumb Cake

by Lakeshore Bakes
Jump to Recipe·Print Recipe

Layered with a cookie butter crumble, this Biscoff Crumb Cake is going to be your new favorite. The cake is soft, fluffy and buttery. The Biscoff and cinnamon crumble give the cake a sweet and slightly spiced flavor. Cut yourself a big slice and enjoy with a hot cup of coffee.

What exactly is cookie butter? It’s a delicious spread made with slightly spiced cookies, condensed milk and sugar. Once you combine it with the cake and crumb, it’s a game changer! The cookie butter compliments the fluffy and moist cake with a hint of vanilla. However, if you can’t find cookie butter, feel free to omit it from the recipe. You’ll still end up with a delicious crumb cake. Or you can try my Cinnamon Sugar Swirl Loaf!

While baking takes a little bit longer, preparing all the ingredients is easy. If you’re having family or friends stay at your house this Biscoff Coffee Cake will definitely be hit.

How to make biscoff crumb cake

  1. Combine flour, baking powder and salt. Add room temperature butter and cookie butter, combine.
  2. Add granulated sugar and brown sugar, mix until combined. Scraping down the sides if needed.
  3. Mix together the milk and eggs. Slowly pour into the flour/butter mixture. Add the oil. Adjust speed to medium for 1-2 minutes until it starts to get fluffy. Add vanilla. Set aside.
  4. To make the cookie butter crumble, add flour, brown sugar, cinnamon, cookie butter and salt to a small bowl.
  5. Melt the butter and pour over the crumble mixture, using a fork to mix it together. Once mostly combined, use your fingers to finish combining. The crumble should resemble a sandy texture with chunks and bits of cookie butter/cinnamon/flour goodness. Set aside.
  6. Using a small spatula, spread half of the cake batter into all four corners of a greased pan.
  7. Sprinkle half of the cookie butter crumble over the cake batter.
  8. Spread remaining half of the batter with a spatula. Be gentle and take your time.
  9. Sprinkle remaining half of the crumb over the batter.
  10. Bake and allow to cool for 30 minutes before cutting. Enjoy!

Tips + tricks

  1. Vegetable oil is what I used, but coconut oil can be used in place of.

How to store

  1. Store at room temperature wrap crumb cake in foil or plastic wrap up to 3 days.
  2. Wrap plastic wrap and foil around crumb cake, place in a ziploc bag and can be frozen up to 3 months. Defrost overnight.

Happy baking!

If you do try this Biscoff Crumb Cake, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Biscoff Crumb Cake

  • Author: Lakeshore Bakes
  • Total Time: 1 hour 5 minutes
Print Recipe

Ingredients

Units Scale
  • 1 stick softened butter
  • 1/4 cup vegetable oil (or coconut oil)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3/4 cup milk (whole is best but can sub)
  • 2 eggs and 1 egg yolk
  • 1/4 cup Biscoff cookie butter
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Biscoff crumble

  • 1 1/4 cups all purpose flour
  • 6 tablespoons melted unsalted butter
  • 3 tablespoons cookie butter
  • 3/4 cup brown sugar
  • 1 1/2 tablespoons cinnamon
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 9×9 pan. Set aside.
  2. In a stand mixer fitted with the paddle attachment mix together flour, baking powder and salt.
  3. Add in the softened butter and cookie butter. Mix until mostly combined.
  4. Add both sugars and mix on medium until combined. Scrape the bowl if needed, the cookie butter tends to stick to the bottom.
  5. Mix together the milk and the eggs/egg yolk in a small bowl. Set aside. 
  6. While mixing on low, add the milk/egg mixture and the oil. Once added, turn the mixer up to medium for 1-2 minutes until it starts to get fluffy, add vanilla. Set aside.
  7. To make the cookie butter crumble, add flour, brown sugar, cinnamon, cookie butter and salt to a small bowl.
  8. Melt the six tablespoons of butter and pour over the crumble mixture, using a fork to mix it together. Once mostly combined, use your fingers to finish combining. The crumble should resemble a sandy texture with chunks and bits of cookie butter/cinnamon/flour goodness. Set aside.
  9. Pour half of the cake batter into the prepared, greased pan. Using a small spatula spread it in all four corners.
  10. Sprinkle half of the cookie butter crumble over the cake batter.
  11. Spread remaining half of the batter with a spatula. Be gentle and take your time.
  12. Sprinkle remaining half of the crumb over the batter. Be sure not to push any into the top.

Notes

  1. You can use coconut oil in place of vegetable oil, however it may effect the overall taste.
  2. Wrap Crumb Cake in plastic wrap and store up to 3 days at room temperature. 
  3. Wrap plastic wrap and foil around crumb cake, place in a ziploc bag and can be frozen up to 3 months. Defrost overnight. 
  • Prep Time: 15
  • Cook Time: 50

Did you make this recipe?

Share a photo and tag us @lakeshorebakes + #lakeshorebakes – Can’t wait to see what you’ve made!

Tags