Pumpkin Bundt Cake

With flavors of pumpkin, vanilla, cinnamon, and caramelized cookie butter, this moist Pumpkin Bundt Cake boasts a Biscoff swirl and a topping of Biscoff glaze!

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Yesterday, I welcomed the first day of fall by baking a scrumptious Pumpkin Bundt Cake, swirled and glazed with cookie butter.

Today, on the second day of fall, I highly recommend that you do the same!

At this very moment, you might be asking yourself, cookie what? Cookie butter. Say it with me. Cookie. Butter.

If you are fortunate enough to have been privy to this confection before now, then you don't need me to enlighten you concerning the awesomeness of Biscoff Spread (or the comparable brand from Trader Joe's). But for any of us who obviously have been living in the dark, cookie butter is a peanut butter-consistency spread made out of European Biscoff cookies.

The Perfect Touch of Cinnamon

Well, seeing as how it's late September, I already had pumpkin treats on my mind. So once I settled upon a variation of Pumpkin Bundt Cake, I initially couldn't decide whether to include cinnamon or not. I feel like most (if not all) pumpkin recipes are enhanced by cinnamon, but I was afraid of overpowering the Biscoff, and I really wanted the cookie butter flavor to shine through.

So I came up with a compromise. I mixed up the initial Pumpkin Bundt Cake batter with vanilla as its only flavoring, and poured ⅓ of it into my prepared Bundt pan. I removed another ⅓ of the batter to a separate bowl, stirred in the Biscoff, and layered it in the Bundt pan. Then I stirred a teaspoon of cinnamon (you could also use pumpkin pie spice) into the last remaining ⅓ of batter before layering it at the top of the pan. This essentially gave me three layers, which I swirled with a knife before popping in the oven.

And the verdict? I think leaving the cinnamon out of the first two layers of batter was the right decision. When you take a bite, you can actually taste the different flavors of cake swirled together: there's the unadultered pumpkin and vanilla layer complemented by the caramelized cookie butter layer and finally, a bit of spice from the cinnamon-enhanced layer.

How to Make It

There are a few steps and a bit of time involved in making this Pumpkin Bundt Cake in all of its Biscoff glory, but don't be intimidated...the process is pretty straightforward. And once you take that first moist, flavorful bite, I guarantee that you'll deem it to be worth it! Allow me to break down the steps for you:

1. Grease your Bundt pan with butter and preheat the oven.
2. Whisk together the dry ingredients.
3. In another bowl, beat together the butter and sugar until fluffy, then mix in the eggs, the pumpkin, and the vanilla.
4. Alternate blending in the flour mixture and the sour cream until everything is well incorporated.
5. Pour ⅓ of the batter into the prepared pan.
6. Divide another ⅓ of the batter into a separate bowl; stir in some cookie butter and layer that batter into the pan.
7. Stir cinnamon into the final ⅓ of the batter and add it to the pan as the final layer. Run a knife through the batter to swirl.
8. Bake, cool, glaze, and ENJOY!

So there you have it...a fabulous Pumpkin Bundt Cake enhanced with cookie butter! I do believe that Biscoff (and its copycat brands) have earned a permanent spot on my pantry shelf. Because c'mon...what dessert couldn't be improved by "butter" that's made out of cookies? 😉

More Pumpkin Goodies

• Snickerdoodle Pumpkin Bread
• Homemade Pumpkin Puree
• Quick & Easy Pumpkin Oatmeal
• Pumpkin Spice Creamer
• Healthy Pumpkin Muffins

Pumpkin Bundt Cake

With flavors of pumpkin, vanilla, cinnamon, and caramelized cookies, this moist Pumpkin Bundt Cake boasts a Biscoff swirl and a topping of Biscoff glaze!

By Samantha Skaggs

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 12 servings

Calories: 522.33kcal

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Ingredients

For the cake:

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 15 ounce can pumpkin puree
• 1 cup sour cream OR plain yogurt, OR a combination of the two
• ¼ cup Biscoff Spread, OR alternate brand of cookie butter
• 1 teaspoon cinnamon, OR pumpkin pie spice

For the glaze:

• ½ cup Biscoff Spread
• 2 tablespoons powdered sugar, sifted
• up to 2 tablespoons milk, if needed

Instructions

FOR THE CAKE:

• Place rack in the center of the oven and preheat to 350°F. Generously coat a 9- to 10-inch (12-cup) Bundt pan with cooking spray or grease with butter.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In another bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla and the pumpkin puree, mixing until all ingredients are well incorporated.
• Turn mixer down to low and stir in half of the flour mixture, followed by all of the yogurt/sour cream and then the remaining flour mixture. Mix until just incorporated, taking care not to overbeat.
• Pour ⅓ of the plain pumpkin batter into the prepared Bundt pan. Remove another ⅓ of the batter into a small bowl and stir ¼ cup Biscoff into it. Layer the Biscoff batter on top of the plain batter in the Bundt pan. Stir cinnamon into the last ⅓ of batter remaining in the mixing bowl. Layer the cinnamon batter at the top of the Bundt pan.
• Use a knife to swirl through the batter several times, taking care not to scratch your pan. Whack the pan on the countertop to remove any air bubbles and smooth the top if necessary.
• Place cake in preheated oven and check at the 30-minute mark. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. Bake for a total of 65 to 75 minutes, and then use a wooden skewer to test for doneness. If cake is still gooey in the middle, continue baking and checking every five minutes.
• Remove the cake from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack. Allow the cake to cool completely. Wrap it in plastic wrap until you're ready to glaze and serve.

FOR THE GLAZE:

• Add Biscoff and powdered sugar to a small pot set over low heat. Stir constantly until mixture is warm and smooth. If glaze is too thick, you may thin it out with a tablespoon or two of milk. Drizzle over cooled cake.

Equipment Needed

• 12-cup Non-stick Bundt Pan

Notes

• You may not be able to find Biscoff at your regular grocery store. Trader Joe's has their own brand, and specialty stores or places like World Market may carry it. I ordered mine off of Amazon.
• For best results, make sure that all ingredients (butter, eggs, yogurt/sour cream) are at room temperature.
• Sifting the powdered sugar for the glaze is important unless you want tiny lumps in your glaze. Also, when making the glaze, the Biscoff will quickly burn if you don't watch it closely and stir it constantly. I found the consistency of the glaze to be fine with just Biscoff and powdered sugar, but if you feel like it's too thick, you may stir in a tablespoon or two of milk.

Nutrition

Calories: 522.33kcal | Carbohydrates: 74.26g | Protein: 6.43g | Fat: 22.69g | Saturated Fat: 15.8g | Cholesterol: 70.61mg | Sodium: 311.7mg | Potassium: 229.06mg | Fiber: 2.97g | Sugar: 47.04g | Vitamin A: 6047.59IU | Vitamin C: 1.59mg | Calcium: 69.17mg | Iron: 2.91mg

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Post originally published on September 23, 2013.