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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!
Course Dessert
Cuisine American
Keyword recipe for cookie butter coffee cake
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 servings
Calories 438kcal
Author Kelly Miller

Ingredients

For 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 salt

For 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

Instructions

  • In 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.

Nutrition

Calories: 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