Cookie Butter Pound Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cups Brown sugar, light
  • 1 3/4 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Snacks

  • 1 Speculoos cookies

• Dairy

  • 8 oz Butter, unsalted
  • 1 cup Cookie butter
  • 11/16 cup Milk
  • 1 cup Sour cream

Found on spicedblog.com

Description

Ingredients

• 8 oz. (1 cup) unsalted butter, room temperature
• 1 cup cookie butter (i.e. Biscoff Spread)
• 1½ cups light brown sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup milk
• 1 cup sour cream
• 2 tsp vanilla extract
• 1¾ cups powdered sugar
• 3 Tbsp milk
• speculoos cookies, crumbled (for garnish)

Directions

• Grease and flour a standard bundt pan; set aside.
• Preheat oven to 350°F.
• Using a countertop mixer, cream together the butter, cookie butter and brown sugar until light and fluffy (~2-3 minutes on medium speed.)
• Add eggs; mix until well combined.
• Add remaining ingredients (flour, baking powder, baking soda, salt, milk, sour cream and vanilla). Mix until well combined, scraping down the sides of the mixing bowl as needed.
• Using a spatula, pour batter into greased bundt pan.
• Bake for 65-70 minutes, or until a toothpick inserted into cake comes out mostly clean.
• Let cake cool in pan for 30 minutes and then transfer to a baking rack until completely cool.
• Meanwhile, make the Glaze by whisking together the powdered sugar and milk until smooth.
• Pour Glaze on top of cooled cake and garnish with crumbled speculoos (i.e. Biscoff) cookies.