Biscoff Cake with Crumb Topping
This moist and tender Biscoff cake features a buttery crumb topping that's elevated with Biscoff cookie butter spread! Easy & no mixer needed.
Ingredients
For the Biscoff Cake:
- 1½ cups all-purpose flour (spooned & leveled to measure)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, softened at room temperature* (4 tablespoons)
- ¼ cup Biscoff spread (or other brand of cookie butter)
- ⅓ cup white granulated sugar
- 1 large egg (at room temperature)
- ⅓ cup plain Greek yogurt (at room temperature)
- ¼ cup milk
- 1 tsp vanilla extract
For the Crumb Topping:
- 1 cup all-purpose flour
- ¼ cup light brown sugar, packed
- 1 tsp ground cinnamon
- ¼ cup unsalted butter (4 tablespoons)
- 2 Tbsp Biscoff spread (or other brand of cookie butter)
For the Vanilla Glaze (optional):
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- water (added in splashes)
Instructions
- Preheat the oven to 350° Fahrenheit (176° Celsius). Line a square 8x8-inch baking pan with parchment paper. Set aside.
Make the Biscoff Cake Batter
- In a medium bowl, whisk together dry ingredients for the Biscoff cake batter (flour, baking powder, baking soda, and salt.)
- In a separate, large bowl, combine softened butter (¼ cup) with Biscoff spread (¼ cup). Mash with a spatula** until smooth and combined.
- Stir in white sugar until combined. Whisk in egg, Greek yogurt, milk, and vanilla extract until smooth.
- Sift the dry ingredients into the wet mixture. Use a spatula to stir until just combined. (Don't over-mix). The batter will be thick. Set aside on the counter for now.
Make the Crumb Topping
- In a small, microwave-safe bowl, melt ¼ cup butter. Immediately stir in 2 Tbsp of Biscoff spread until melted and smooth.
- In a separate, medium bowl, whisk together the dry ingredients for the crumb topping (flour, brown sugar, cinnamon, and salt.) Pour in the melted butter and Biscoff mixture. Use a fork (or your hands) to mix until everything is mostly combined, but still crumbly.
- Use a spatula to transfer the cake batter into the prepared square baking pan. Smooth it out to the sides and corners of the pan. (It's ok if it isn't all perfectly touching). Sprinkle the crumb topping on top, distributing it evenly.
- Bake for 38-40 minutes, until a toothpick inserted in the center of the cake comes out mostly clean. Let the cake cool, then slice into bars.
- While the cake is cooling, make the icing. Combine powdered sugar and vanilla extract. Add small splashes of water until the icing reaches a drizzly - but still somewhat thick - consistency. Drizzle over cooled cake slices.
Notes
*Set out your butter on the counter at room temperature 1-2 hours before you start to make sure it's soft enough.
**If the butter is softened enough, mashing it smooth with a spatula shouldn't take much effort. But, you can use a hand mixer instead if desired.
Storage Tips: Store this cake in an airtight container at room temperature for up to 3 days. Microwave individual slices for 10-15 seconds to warm up before eating. Or, individually wrap and freeze cake slices in an airtight container or freezer bag for up to 3 months. Let thaw at room temperature, then microwave for 10-20 seconds to warm up.