Dessert of breakfast? You decide but this Cookie Butter Coffee Cake is moist and delicious with a thick layer of cookie butter in the center. It's topped off with a brown butter glaze and crushed Biscoff cookies.
Ingredients
Coffee Cake
1 (15.25oz) box yellow cake mix
2 boxes (3.4 ounce) Jell-O Instant Vanilla Pudding, I used Sugar Free
2 boxes (3.4 ounce) Jell-O Instant Butterscotch Pudding, I used Sugar Free
4 teaspoons milk, if needed (I used all 4 teaspoons)
6 Biscoff cookies, crushed
Instructions
Coffee Cake
Preheat oven to 350 degrees. Spray a bundt pan thoroughly with cooking spray and set aside.
In a large bowl mix together vanilla cake mix, pudding, eggs, water and oil until combined.
Pour half of the batter into the prepared pan, spread evenly. Spread cookie butter into the center of the batter. Top with remaining batter.
Bake in oven for 45 minutes. Remove and cover with aluminum foil. Place back into the oven to bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in pan for 20 minutes and then remove to a wire rack to cool completely.
Brown Butter Glaze
Melt butter in a medium heat safe bowl. Whisk in powdered sugar and vanilla. Add milk to thin out glaze, if needed. I used all 4 teaspoons so it was pourable.
Pour glaze on top of cooled bundt cake and sprinkle with crushed cookies. Cut into 18 slices and serve.
CoursesBreakfast
Nutrition Facts
Serving Size18 servings
Amount Per Serving
Calories382
% Daily Value
Total Fat23 g
35%
Saturated Fat5 g
25%
Cholesterol46 mg
15%
Sodium478 mg
20%
Total Carbohydrates41 g
14%
Dietary Fiber1 g
4%
Sugars24 g
Protein3 g
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/cookie-butter-coffee-cake/