This post is sponsored by Biscoff via TapInfluence. All opinions are my own.
Oh, Biscoff, how do I love thee … let me count the ways …
Have you heard of Biscoff? It’s a spread made from the famed Biscoff Cookies (aka Lotus Speculoos) that are served as in-flight treats on flights in the US. Sometimes. If you’ve had them, you are probably familiar with the addictive, spiced cookies that go so well with coffee.
It’s made in Belgium and contains all-natural ingredients. It’s also preservative-free (which I love). Better yet, there’s no GMO ingredients and no artificial colors. Heck, it’s even free of trans fat and cholesterol. And for those of us with school restrictions on foods, it’s also nut-free and vegan. Score.
I consider this a low-guilt treat.
Of course, I would be lying if I said I’d always been this excited about Biscoff Spread. Truth be told, when I first saw the Biscoff Spread appear in our local grocery store, I was skeptical. Another spread? Aren’t there enough varieties out there? But when I saw Biscoff popping up in recipes on my favorite blogs, I started rethinking my skepticism.
Then I tried it and realized how much I’d been missing that whole time. Whoa.
Spread the Love
If you are a fan of Biscoff too, then you should totally check out the Spread The Love photo contest that Biscoff is hosting. Vote for your favorite use of Biscoff and you could win a year’s supply of this awesome European spread.
You can find out more about the contest on the Biscoff Facebook page. Also, check out Biscoff’s Pinterest account for great ideas on how to enjoy Biscoff Spread. Want to just find your own jar of Biscoff Spread? There’s a store locator for that too.
Back to the Biscoff Streusel Coffee Cake
But Biscoff is more than a guilty pleasure. It’s also a super ingredient for baking. I was asked to create a fun recipe using Biscoff, so I decided to take advantage of the creamy spiced spread to make my favorite coffee cake even better.
Biscoff is baked right into the cake, giving it a rich but subtle flavor that’s perfect for digging into with your morning coffee — or milk, if you are like my kids. (Psst! Be warned — This is a big crowd-pleaser. Be prepared to be asked to make it again and again.)
This is a perfect recipe for whipping up on the weekends as a special treat — it can be from cupboard to breakfast table in less than an hour.
Who wants a slice?
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread.
Biscoff Streusel Coffee Cake
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter
- 1/2 cup Biscoff Spread
- 1/2 cup milk
- 1 large egg
- 1/4 cup light brown sugar
- 1/4 cup flour
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter
- Preheat the oven to 400 degrees. Grease a 9-inch round cake pan with butter. Set aside.
- In a large bowl, sift together the flour, sugar, baking powder and salt. Using two knives (crisscrossing) or a pastry blender, cut the butter into the dry ingredients until crumbly. The butter should be reduced to tiny pieces.
- In the bowl of a stand mixer, combine the Biscoff Spread, milk and egg. Beat at medium speed, stopping to scrap down the sides of the bowl, until smooth. Pour into the bowl with the dry ingredients.
- Stir to combine the wet and dry ingredients until a firm ball of dough forms. Turnout into the prepared cake pan. Using a rubber spatula, press lightly until the dough forms a single, even layer in the pan.
- Now, make the topping. Combine the brown sugar, flour and cinnamon in a bowl and whisk to combine. Cut in the butter using two knives or a pastry blender until the butter is in pea-sized pieces. Pour over the top of the dough.
- Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool for 15 minutes before gently loosening from the pan with a knife and turning out onto a plate. You’ll want to flip it over so the streusel top is up. Slice into wedges and enjoy.
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.