Cookie butter is always a good idea. I’ve added it to my rice crispy treats for the easiest no-bake dessert ever. For this dessert I use Biscoff cookie spread in the cake and crushed up cookies in the crumb topping. The cake has a perfectly thick dense texture and the topping is sweet and slightly crunchy. This recipe is dairy free and really easy to bake up. I mix mine in a stand mixer but you could use a hand mixer or even mix this by hand. You can even make the crumbs in the same bowl as the batter to keep the dishes to a minimum. The batter is very thick, but spreads really easily. I grease my pan using homemeade cake release; the cake slides right out of the pan every time. Here’s my super simple recipe:
Cookie Butter Coffee Cake {Recipe}
Author: Lil' Miss Cakes
Prep time:
Cook time:
Total time:
Serves: 9" cake
Ingredients
Batter
- 1½ cups flour
- ½ cup sugar
- 1½ tsp. baking powder
- ¼ tsp. salt
- 2 eggs
- ¾ cup cookie butter
- ½ cup dairy-free sour cream
- ¼ cup soy milk
- ¼ cup oil
- 1 tsp. vanilla
Crumb Topping
- ⅓ cup flour
- ¼ cup brown sugar
- 1 tsp. cinnamon
- 3 Tbs. oil
- 5 Biscoff cookies, crushed
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9" round cake pan and set aside.
- In a stand mixer fitted with a paddle attachment mix the flour, sugar, baking powder, and salt. Add the eggs, cookie butter, sour cream, soy milk, oil, and vanilla. Mix until smooth.
- Spread the batter into the prepared baking pan.
- Prepare the crumb topping. Mix the flour, brown sugar, and cinnamon together. Stir in the oil. Crush the cookies into large chunks and stir in creating large crumbs. Sprinkle evenly over the batter.
- Bake for 35-45 minutes until a toothpick inserted comes out clean.