Ingredients
Units
Scale
- 1 stick softened butter
- 1/4 cup vegetable oil (or coconut oil)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup milk (whole is best but can sub)
- 2 eggs and 1 egg yolk
- 1/4 cup Biscoff cookie butter
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Biscoff crumble
- 1 1/4 cups all purpose flour
- 6 tablespoons melted unsalted butter
- 3 tablespoons cookie butter
- 3/4 cup brown sugar
- 1 1/2 tablespoons cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×9 pan. Set aside.
- In a stand mixer fitted with the paddle attachment mix together flour, baking powder and salt.
- Add in the softened butter and cookie butter. Mix until mostly combined.
- Add both sugars and mix on medium until combined. Scrape the bowl if needed, the cookie butter tends to stick to the bottom.
- Mix together the milk and the eggs/egg yolk in a small bowl. Set aside.
- While mixing on low, add the milk/egg mixture and the oil. Once added, turn the mixer up to medium for 1-2 minutes until it starts to get fluffy, add vanilla. Set aside.
- To make the cookie butter crumble, add flour, brown sugar, cinnamon, cookie butter and salt to a small bowl.
- Melt the six tablespoons of butter and pour over the crumble mixture, using a fork to mix it together. Once mostly combined, use your fingers to finish combining. The crumble should resemble a sandy texture with chunks and bits of cookie butter/cinnamon/flour goodness. Set aside.
- Pour half of the cake batter into the prepared, greased pan. Using a small spatula spread it in all four corners.
- Sprinkle half of the cookie butter crumble over the cake batter.
- Spread remaining half of the batter with a spatula. Be gentle and take your time.
- Sprinkle remaining half of the crumb over the batter. Be sure not to push any into the top.
Notes
- You can use coconut oil in place of vegetable oil, however it may effect the overall taste.
- Wrap Crumb Cake in plastic wrap and store up to 3 days at room temperature.
- Wrap plastic wrap and foil around crumb cake, place in a ziploc bag and can be frozen up to 3 months. Defrost overnight.
- Prep Time: 15
- Cook Time: 50