Biscoff Loaf Cake
One of the best loaf cakes I've ever made. Warm spices flavor the batter, while Biscoff cookies and creamy cookie butter make every slice irresistible!
Servings: 12 pieces
Ingredients
- 200 grams granulated sugar
- 200 grams unsalted butter softened
- 4 eggs
- 200 grams self-rising flour
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 75 grams Biscoff cookie butter
- 100 grams Biscoff cookies roughly broken
- Extra Biscoff cookies for decoration
Equipment
- 1 25 cm (10-inch) loaf pan
Instructions
- Beat the butter and sugar until light and creamy.
- Add the eggs one at a time, beating well after each addition.
- Add the self-rising flour, cinnamon, and cloves. Mix just until no dry streaks remain.
- Break the cookies into small pieces and gently fold them into the batter.
- Pour half of the batter into a loaf pan lined with parchment paper. Spoon half of the cookie butter over the batter and gently swirl it through with a knife or skewer.
- Add the remaining batter and repeat with the rest of the cookie butter. Sprinkle extra cookie pieces over the top.
- Bake for about 60 minutes at 170°C /340°F (conventional oven), or until golden brown and a skewer inserted into the center comes out clean.
Tips
If the cookie pieces on top begin to brown too much toward the end of baking, loosely cover the cake with aluminum foil. This allows the cake to finish baking without over-browning.
How to store
Store the loaf cake tightly wrapped at room temperature for 4 to 5 days.