Cookie Butter Coffee Cake By Kelly Miller • August1,2013 • Updated January 24, 2022 • 7 Comments 5.5K 5 Jump to Recipe Cookie Butter Coffee Cake with Biscoff spread baked in the batter AND in the crumb topping, such an amazing coffee cake! This one’s a crowd favorite! I honestly had never heard of Nutella or Biscoff before a few years ago when I started blogging. We grew up with plain old peanut butter and jelly. PB & J sandwiches were always a last resort around our house. Ok, maybe mayo and American cheese was a last resort, but still. Growing up in Philly we ate A LOT of yummy deli meats, pretty much every day for lunch. When the lunch meat was out, then it was tuna. When the tuna was out, then it was PB & J. Occasionally my mom would make egg salad and when I could finally get passed the smell, I realized how amazingly delicious it was. I’ll tell you though, if we had any Biscoff in the house, it totally would have been a first choice for me – no brainer! It’s actually a sweet cookie butter – just imagine ground cinnamony graham cookies – in spreadable form. Yeah I know, amazing! Spread on toast or a bagel it’s WAY better than peanut butter & jelly in my opinion. And in this coffee cake? Amazing! This is a great recipe to have on hand if you need take something for a brunch or a new mom. It travels well and while I haven’t done this, it would mostly likely freeze beautifully. Here are some more brunch ideas: Glazed Doughnut Muffins Bisquick Banana Nut Bread Cookie Butter Coffee Cake Cookie Butter Coffee Cake with Biscoff spread baked in the batter AND in the crumb topping, such an amazing coffee cake! This one's a crowd favorite! 5 from 1 vote Print Pin Rate Course: DessertCuisine: AmericanKeyword: recipe for cookie butter coffee cake Prep Time: 20 minutes minutesCook Time: 25 minutes minutes Servings: 12 servings Calories: 438kcal Author: Kelly Miller IngredientsFor the cake▢ 1/4 cup butter softened▢ 2/3 cup sugar▢ 2 eggs▢ 1 teaspoon vanilla▢ 1 cup sour cream▢ 1/2 cup Biscoff spread▢ 2 cups flour▢ 2 teaspoons baking powder▢ 1/2 teaspoon baking soda▢ 1/4 teaspoon saltFor the crumb topping▢ 1 cup flour▢ 3/4 cup brown sugar▢ 1/2 cup butter cold and cut into tablespoons▢ 1/4 cup Biscoff spread▢ 1 teaspoon cinnamon InstructionsIn the bowl of a stand mixer, cream together butter and sugar.Add in eggs, Biscoff, vanilla, and sour cream.Mix until creamy.In a separate bowl, combine flour, baking powder, baking soda, and salt.Remove bowl from mixer, and gently stir in flour mixture with a wooden spoon until just moistened.Spread batter into a greased 9 x 13 pan.For the topping, combine all ingredients in a medium bowl.Using a pastry blender or two knives, mix until there are coarse crumbs.Sprinkle topping over batter in pan.Bake at 375 for 25 minutes or until center is done. NutritionCalories: 438kcal | Carbohydrates: 58g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 225mg | Potassium: 175mg | Fiber: 1g | Sugar: 30g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 5.5K 5
alexisakamom says August 2, 2013 at 5:15 pm Oh goodness one of my fav's will have to give a try! Stopping by from Pin Me 🙂 Reply
winnie rottem says August 5, 2013 at 10:55 am I loooooooooooove Biscoff spread (here it's called Lotus spread) so have no doubt that I'm making this delicious looking coffee cake! Reply
Julie Murkerson says August 5, 2013 at 9:01 pm Yum. This looks so good! I just tried cookie butter for the first time last week. It's dangerously delicious! Thanks for sharing this at Marvelous Mondays. Pinning and sharing on Facebook and Twitter! Reply
Sarah says November 13, 2014 at 1:51 am I don't have a stand mixer. Will this be just as good mixed by hand? Thanks! Reply
Rachel Page says May 25, 2015 at 4:59 am I've never heard of cookie butter, I 'm going to look for it! I love flavors like that! Reply