Cookie Butter Coffee Cake {Recipe}

Cakes

Cookie Butter Coffee Cake | Lil Miss Cakes 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:

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Cookie Butter Coffee Cake {Recipe}
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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
  1. Preheat oven to 350 degrees F.
  2. Grease a 9" round cake pan and set aside.
  3. 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.
  4. Spread the batter into the prepared baking pan.
  5. 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.
  6. Bake for 35-45 minutes until a toothpick inserted comes out clean.

Chocolate Chip Banana Muffins {Recipe}

Cupcakes and Muffins

Chocolate Chip Banana Muffins | Lil Miss Cakes

I am not sure why it’s taken me this long to share this recipe with you. My Passover version is always so popular with my family and friends, and the recipe spikes on my blog every April.  I always make this recipe into mini muffins, but you could bake them into regular sized muffins or even a banana bread loaf. I just love the mini muffin size because they are easy to snack. It’s just a bite or two, perfect for kids and they freeze so well. Overripe bananas work better in baking and I often have those lying around. If your bananas are getting kind of old but you aren’t ready to bake, just unpeel them and freeze in a zip top bag. When you are ready to bake, just pull them out of the freezer and let them defrost before mixing into the batter. Have way too many bananas? Try my other banana recipes:
Peanut butter banana chocolate chip cookies
Banana oatmeal muffin tops
Strawberry banana ice pops
Strawberry banana crumb cake
Here is my dairy-free, margarine-free recipe for chocolate chip banana muffins. The chocolate chips are optional, so if they aren’t your thing just leave them out. Enjoy!

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Chocolate Chip Banana Muffins {Recipe}
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Prep time: 
Cook time: 
Total time: 
Serves: 2-4 dozen
 
Ingredients
  • ½ cup oil
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas
  • ½ tsp. vanilla
  • 1¾ cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¾ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350°F. Line 24 regular muffin cups or 48 mini muffin cups with paper liners.
  2. In the bowl of a standing electric mixer, beat oil with the sugar and eggs until pale yellow in color.
  3. Add the bananas and mix until broken down and mashed.
  4. Add the vanilla and mix to combine.
  5. Add the dry ingredients: flour, baking soda, and salt. Mix to combine.
  6. Add in the chocolate chips and stir by hand so the chips don't break up.
  7. Fill each muffin cup ¾ of the way and bake at 350°F for 15-20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).

A tip about cupcake liners. There are so many cute cupcake patterns out there and I’m often tempted to buy them. But beware, not all cupcake liners bake well. Unless the liners are “greaseproof”, they will bake up all oily and look kind of translucent. You will lose the design printed on them and they will look greasy. I buy large packages of white and brown cupcake liners so I always have them on hand. My favorite place to order from is Bakers Stock.  They have a nice selection and are very well priced!

Paw Patrol Cake

Celebration Cakes

Paw Patrol Cake | Lil Miss Cakes

 

Here’s another attempt at me catching up on cakes I’ve never shared. I made this Paw Patrol cake almost 2 years ago. It was so big, I couldn’t even get good lighting for the whole cake. Instead of making all the characters, I bought some figurines and placed them around the finished cake. A few reasons I like doing this, the characters look official because they are! I can spend time working on the cake design instead of making so many characters. And the child gets to keep the toys after the cake is cut and served! I call that a win-win-win! This cake had me nervous because of the structure, but it traveled beautifully. The bottom tier was a tall 9 inch. I paneled the cake in blue fondant that I rolled out in an ombre pattern. That was more complicated than I wanted it to be, it took me some time to get it right. The smaller paw covered tiers were actually styrofoam. I did that for structural reasons. There was a pvc pipe going through the entire cake and sticking out to hold the topper. I wanted to make sure everything held together nicely. I honestly can’t remember how I made the topper but I do remember leaving it off until I reached the event space, and slipped it onto the top of the pipe once I got there. I’m sure some of it was styrofoam, some rice crispy treats and some cake, all covered in fondant. I love how this cake turned out, but it certainly gave me some challenges!