Pumpkin Biscoff Bundt Cake with a Cookie Butter Swirl & Glaze

October 11, 2013

294

With flavors of pumpkin, vanilla, cinnamon, and caramelized cookies, this moist Bundt cake boasts a Biscoff swirl and a topping of Biscoff glaze.

For the cake:
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
15 ounce can pumpkin puree
1 cup plain yogurt OR 1 cup sour cream (OR a combination of the two)
1/4 cup Biscoff Spread (OR alternate brand of cookie butter)
1 teaspoon cinnamon (OR pumpkin pie spice)

For the glaze:
1/2 cup Biscoff Spread
2 tablespoons powdered sugar, sifted
up to 2 tablespoons milk, if needed

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...
See the full directions on my site

Nutritions

Calories
374

Sodium
270mg
11% DV

Fat
12g
19% DV

Protein
4g
8% DV

Carbs
46g
15% DV

Fiber
1g
6% DV

Baked Fall