Biscoff Swirl Pound Cake

Biscoff Swirl Pound Cake

This amazing recipe gives you a moist pound cake with the crunchy cookie topping.  So delicious!  

If you can't find the Biscoff brand spread you can buy the crunchy speculoos kind instead.  The trick here is using the best quality ingredients.  Fresh organic eggs and European butter are the key to making this pound cake perfect.

Biscoff Swirl Pound Cake Recipe
Adapted from Food and Wine Magazine

Ingredients
1 1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Biscoff Spread

Directions
Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

In a large bowl, using a handheld mixer or stand mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.

 With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

Spread half of the batter in the prepared pan, mix the Biscoff spread into the remaining half. Top with the remaining batter. Lightly swirl the spread into the batter with a butter knife. Do not overmix.

Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. 

Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. 

Cut the cake into slices and serve.