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Biscoff Loaf Cake

A delightful treat that combines the warm, spiced goodness of Biscoff cookies in a moist, tender loaf, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Belgian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup Biscoff cookie spread
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For Topping
  • 1/2 cup crushed Biscoff cookies

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, combine Biscoff cookie spread, granulated sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and fully blended.
  3. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing for the best texture.
Baking
  1. Pour the batter into the prepared loaf pan and sprinkle the top with crushed Biscoff cookies.
  2. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Finishing Touches
  1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a lighter option, consider using applesauce in place of some of the oil. Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for up to a month.