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Preheat oven to 350. Butter and flour a 8 X 8 inch pan. Set aside.
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In a large bowl or bowl of a stand mixer, mix together thebrown sugar, oil, egg until smooth.
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Add buttermilk, cookie butter and vanilla and mix until smooth. Beat in baking soda, baking powder, flour and spices until a batter forms. Fold in ples.
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Pour into prepared pan, set aside.
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In a medium bowl, stir together the topping ingredients until it looks like wet, coarse sand. Sprinkle evenly over batter.
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Bake 45 minutes or until a thin knife inserted in the middle comes out with 1-2 moist crumbs.
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Cool on wire rack.
- You can make your own speculoos or use store bought–the brand name in the US is Biscoff, made by Lotus
- I used Lotus brand Biscoff smooth cookie butter
It is funny I almost hesitated to post this recipe after my long hiatus because it feels like cookie butter recipes are flooding the recipe sphere and I wasn’t sure if there was room for one more. When we went to Belgium years ago, we found speculoos spread in the grocery stores and brought it back in our checked luggage. We loved the cookies and I ended up making my own because they were not easy to find here. No one had a clue what we were talking about when we mentioned speculoos and we had to really explain cookie butter (it’s like peanut butter made with cookies!) and they were honestly skeptical. I was surprised when within a few years I started seeing it in stores–even generic versions. Now it is in everything! Nothing But Bundt had a Biscoff Spice Cake Bundt recently and I think it was all I saw for days online. We only recently got a location that is reasonably close so I went there to check it out and they were sold out! So cookie butter was on my mind when I was trying to think of ways to use up ples ahead of my annual haul of my favorite ples, the Stayman-Wines.
The trick with this cake is really loading it up with crumbs. It seems like too many for a little cake but it works. They not only add cookie flavor but a rich butteriness to the super fluffy and moist oil and buttermilk-based cake. Luckily oil based cakes are my preference for ple cakes because they end up being so much lighter in texture than butter based. They also make the cake come together so much faster–I did set the buttermilk and egg out a bit while I got out the other ingredients but they were not quite at room temperature when they went in the bowl. The longest part of this recipe is the baking, which is longer than you’d think thanks to all those crumbs!
