Lotus Biscoff Bundt Cake with Cider Glaze
This recipe goes perfectly with an after dinner coffee! The Cider glaze is quick and easy and you can try all kinds of flavors like pomegranate or orange. Tip: For a quick and easy way to crush cookies, place them in to a zip top baggie, close almost all the way and hit with a small pan or mallet.
Recipe by Jennifer Carden
- Heat oven to 350.
- Grease or spray 10 inch bundt cake pan very well.
- In large mixing bowl, combine butter, 1 cup of Biscoff Creamy Cookie Butter, sugar, brown sugar, and vanilla.
- Beat on medium high until light and fluffy about 4 minutes.
- Add eggs, one at a time, beating slightly after each addition.
- Reduce mixer speed to low. Slowly add flour, baking powder, and salt; mix until well incorporated. Add milk slowly, mix until batter is smooth.
- Using the remaining 1/3 cup of Biscoff Creamy Cookie Butter, drop small spoonfuls into the batter, mix very briefly to swirl.
- Pour batter into the prepared cake pan, reserving 1/2 cup.
- Push 14 cookies one at a time on a diagonal down into the cake so when is it sliced you get a bit of cookie in each slice. Cookies should be easily spaced around cake.
- Cover with remaining batter, smooth out.
- Bake until a cake tester or toothpick inserted near to center comes out clean, approximately 45 minutes to 1 hour.
- Cool in pan 20 minutes on wire rack.
- Carefully remove cake from pan by flipping it out onto a plate. Cool completely before glazing.
- While cake is baking crush remaining 6 cookies into small crumbs.
- Make glaze recipe.
- When completely cool drizzle warm glaze over the top of the cake, sprinkle Biscoff crumbs over wet glaze. Serve.