Biscoff Sock-It-To-Me Bundt Cake ~ BundtBakers

Nevertheless, she persisted - the Bundt version.

This month the Bundt Bakers are making Biscoff Bundt Cakes.  If you have never tried Biscoff Cookie Butter you need to march yourself down to the store right now and grab a jar.  You can thank me later.  This delicious goodness is a creamy cookie butter made from speculoos cookies, which have a delicious buttery, brown sugar and spice flavor. Even better, is it also available in a crunchy version.

My baking tale this month is one of perseverance and a few tears (and maybe some choice swear words, but I won't repeat them here). It is also one of truth-in-blogging.  As much as we would all love to believe that every single cake shown on a blog, Facebook, or Instagram came out perfectly, that just is not true no matter who you are.  When a cake does not work out as expected most of the well-known big blogs may just make another cake and perfection reigns. However, that simply is not a choice for many people because of time constraints and the cost of the ingredients.

My cautionary tale is not to run out of baking spray or whatever you use to make sure your cakes do not stick to the pan. I did and thought that some butter would be sufficient.  It was not.  My cake came out of the pan as if it had decided it really wanted to be a jigsaw puzzle instead of a bundt cake.  I had three choices - throw it out and let the group know that I could not participate this month, re-make the cake, or forge ahead and let the world see what happens when a cake is not perfect.  Yep, I went with the last choice.

It was kind of hard to gently lift the pieces that had not come out of the pan as I did not want to further damage them.  Gradually I lifted them out one piece at a time, but then the hard part started as it really was like doing a jigsaw puzzle where all of the pieces are different sizes but are all the exact same color. If I had not been baking for the Bundt Bakers I probably would have turned it into a trifle, but I needed a whole bundt cake.  Eventually it was kind of back together, but not stuck in place, and it was not a pretty sight.  I still refused to give up.  Fortunately the recipe did call for a glaze to go on top, so I made a double batch, pouring one completely over the top and waiting for it to set slightly, then I repeated this. Did it look great?  Well no, it didn't even really look good but I had a complete bundt cake. It did actually have a lot of crumbs as that is what you can see in the photo of the entire bundt. And the good news is that it tasted delicious and I will make it again.  Which reminds me that I need to add baking spray to my grocery list. 😂

Biscoff Sock-It-To-Me Bundt Cake
Printer Friendly Recipe

Cake ~

• 225g (1 cup) butter, softened
• 500g (2¾ cups) sugar
• 400g (3 cups) cake flour
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 6 eggs
• 120g (½ cup) sour cream
• 170g (½ cup + 2 tablespoons Biscoff Cookie Butter
• 2 teaspoons vanilla

Cinnamon Filling ~

• 1½ teaspoons cinnamon
• ½ teaspoon nutmeg
• 60g (¼ cup) brown sugar

Biscoff Glaze ~

• 250g (2 cups) powdered sugar
• ½ cup Biscoff Cookies Butter
• ½ teaspoon vanilla
• 105ml (about 7 tablespoons) milk (this will vary depending on how thick you want it)

Preparation
Cinnamon Filling ~

1. Combine the cinnamon and brown sugar to make the filling; set aside.

Cake ~

1. Preheat oven to 160℃ (325℉).
2. Grease and flour a 12 cup Bundt pan.
3. In a stand mixer, mix butter and sugar and beat until smooth and creamy.
4. Add eggs, one at a time, beating after each one.
5. In a separate bowl, sift flour, baking soda and salt.
6. Add a third of the flour mixture and mix, then add sour cream and mix, then another third of the flour mixture and mix.
7. Add Biscoff Cookie Butter and vanilla and mix.
8. Finally add last of the flour mixture and mix.
9. Add half of the batter to your prepared bundt pan.
10. Sprinkle  the cinnamon sugar mixture over the batter.
11. Cover with the remaining batter.
12. Bake for about an hour and 10 minutes or until a cake tester inserted in the center comes out clean.
13. Cool for about 10 minutes in the pan and then invert on a wire rack.
14. Cool completely before frosting.

Biscoff Glaze ~

1. In a medium bowl, combine the powdered sugar, Biscoff spread, and vanilla and mix with a stand mixer.
2. Slowly add milk, one tablespoon at a time until it is the desired consistency.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. Mahalo to our host this month Catherine from Living the Gourmet.

Don't forget to check out all of the Biscoff Bundt Cakes baked by our talented bakers ~

• Biscoff Bundt Cake by Living the Gourmet
• Biscoff Lotus Crumble Toffee Bundt Cake by Patyco Candybar
• Biscoff Sock-It-To-Me Bundt Cake by All That’s Left Are The Crumbs
• Brown Sugar Bundt with Biscoff Glaze by The Sweet Sensations
• Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
• Pumpkin Biscoff Bundt Cake by Making Miracles
• Speculoos Stuffed Brownie Bundt by Food Lust People Love
• Swirl Biscoff Bundt by Sneha’s Recipe