Speculoos Breakfast Cake
Kendra Vaculin
Photo by James Ransom
- Serves
- one 8-inch square cake
If a speculoos biscuit is a Pokemon (stay with me), then this cake is its final evolution. The original cookies become spread ( which is perfect on apples or straight from the jar ) and that spreads becomes a simple breakfast cake. I would take a sheet of this moist cake, with it's subtle warm spice, over a Charizard any day.
Ingredients
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/4 cup water
- 1/2 cup creamy Speculoos spread (a.k.a. Biscoff spread a.k.a. cookie butter a.k.a. the stuff of dreams)
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1/2 scant cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- confectioners' sugar, for serving
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Directions
- Step 1
Preheat oven to 350° F.
- Step 2
Line an 8-inch square baking dish or a large loaf pan with parchment paper, leaving an inch or so of overhang on each edge.
- Step 3
In one large bowl, mix together the wet ingredients (egg through Speculoos) until smooth; in another, whisk together the dry ones (flour through baking powder).
- Step 4
Pour the wet ingredients into the dry and whisk until well combined. Tip this batter into the prepared dish.
- Step 5
Bake for 30 to 40 minutes, or until a fork stuck into the center of the cake comes out clean. Remove cake from the oven and allow to cool slightly in the dish before lifting it out by the overhanging parchment pieces. Let cool entirely on the parchment on the counter before dusting with confectioners' sugar and slicing.