Friday, October 14, 2011

Biscoff cake: a recipe

Biscoff cake
In case you haven't been able to hear me screaming with joy about it here in Vermont, Biscoff cookies are now available in a spread.

Nutella, you may have just met your match.

I love these cookies. Seriously love. Before they were readily available in grocery stores in the United States, I used to try purposely to book my flights on Delta Airlines because it meant I could get two little Biscoffs with my cup of water.

And I'm not alone in my obsession. I have a friend and former co-worker who, on a flight we shared from Seattle back to North Carolina, went out of her way to befriend the flight attendant solely for the purpose of scoring extra Biscoff.

I think she may have broken some kind of world record for Biscoff Snarfed in One Sitting.

If you've never tasted them before (and my heart breaks for you, really, it does), they have a unique vanilla cinnamon sugar kind of thing going on, with just a hint of spice to keep it interesting. So now imagine that in a spread that is the consistency of peanut butter.

Those Belgians, they are freakin' geniuses.

Since I was alerted to its existence by The Dweller, we've already had Biscoff toast for breakfast (amazing!), which I think could have been made even better if we'd slowed down enough to slice some nice apples to layer on it, but hey, it was all I could do to get Mr. Ninj to put it on toast, rather than just stand in front of the pantry, eating it out of the jar.

All hail the Biscoffy goodness!

Yesterday I realized I had the perfect vehicle for the spread: a favorite recipe for peanut butter bread that I adapted from What Julia Ate a few years ago.


The cake did not disappoint. It doesn't overwhelm you with Biscoffiness, which makes it ideal as a breakfast or late afternoon coffee cake. Mine looks a little weird because I made it in a round cake pan, as my square pan was already occupied. I'd recommend sticking with a square pan.

What other things do you think we could create with all this readily available Biscoffy goodness?

Biscoff Bread (a Ninja original)
Best baked in an 8- or 9-inch square pan

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup unsweetened applesauce
1 cup milk
2 eggs
3/4 - 1 cup Biscoff spread

Preheat oven to 350 degrees.

In a bowl, whisk together the first four (dry) ingredients. In another bowl, combine the milk, eggs and applesauce. Add the wet ingredients to the dry and stir to combine, then fold in the Biscoff spread.

Pour the batter into a prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.


  1. OMG!!!!! It's all I can do not to leap out of my chair and RUN to the store right now. I probably won't be able to find it here, though. Is is new? We rarely get new.

    Your mother brought saved me her biscoff from her flight, so clearly I'm her favorite.

    And I'm TOTALLY making that bread. You rock!!

  2. Holy cow, I can't proofread to save my life. Sigh.

  3. I don't think it's really new, Achmed, and if we have it here in podunk Vermont, I'm sure you have it there.

    Well, she brought *me* Biscoff from a sympathy gift basket, so the best child is up for debate. There was also some chocolate for me, but her favorite son ate it in the car on the way up here. Classic.

  4. There's a web site (natch) that lists availability of this spread by state. I S-L-O-W-L-Y scrolled down to NC and saw that it's available at World Market (huh?) and Harris Teeter (my usual store). Vermont actually has two stores (Hannaford and Price Chopper). BTW, I remember being chided when I said that Vermont was a podunk state by the ninja herself.

  5. Jules....I have never heard of this Biscoff and intrigued. I must keep my eyes open. ;-)

  6. Colette: please go buy it at World Market, because that is one place that I miss SO MUCH (it's across from Southpoint Mall -- like Pier One, only much more interesting). Susan: start with the cookies for the full effect!

  7. I've never even heard of this!! Hopefully my World Market has it!

  8. Oh Pam, you will love it! As with Susan, maybe start with the cookies first, so you understand what all the fuss is about. :-)