I am so impressed with the Making Memories With Your Kids blog. Erin, the owner of the blog, has so many great ideas to share! Not only does she write amazing recipes but she also has craft and activity ideas to do with your family. Thank you so much, Erin, for sharing this fabulous biscoff cake recipe with us. I love the fact that it is so easy to make. Mom win!
Check out what Erin from Making Memories With Your Kids had to say about this recipe:
We are HUGE pound cake fans. What’s not to love, right? So when I saw this recipe, it immediately caught my eye. We love Biscoff too. (Again, what’s not to love?) But I wasn’t quite sure what a Sock-It-To-Me cake was. From what I read, it’s a cinnamon Bundt cake made from a cake mix. But this recipe isn’t from a box and adds a little more sour cream pound cake flair to the Southern Treat. Now add Biscoff. Holy smokes, right?!?!
My family enjoys pound cake too and this biscoff version totally tipped them over the edge of tastiness.
Ingredients
2 sticks ( 1 cup) Kerrygold unsalted butter, softened
* 2 3/4 cups Domino sugar
* 3 cups Gold Medal cake flour (if you don’t have cake flour you can substitute with 3/4 cup cornstarch and 2 1/4 cup AP flour)
* 1/4 tsp. baking soda
* 1/2 tsp. Morton salt
* 6 eggs
* 1/2 cup sour cream
* 1/2 cup + 2 Tbsp. Biscoff Spread
* 2 tsp. McCormick vanilla
Cinnamon Filling
* 1 1/2 tsp. cinnamon
* 1/4 cup brown sugar
Biscoff Glaze
* 2 cups powdered sugar
* 1/2 cup Biscoff Spread
* 1/2 tsp. vanilla
* milk (about 7 Tbsp. but this varies depending on how thick you want it)
Instructions
Preheat oven to 325 degrees.
Grease and flour a 12 cup Bundt pan.
In a stand mixer, mix butter and sugar and beat until smooth and creamy. Add eggs, one at a time, beating after each one.
In a separate bowl, sift flour, baking soda and salt (and cornstarch if you aren’t using cake flour.).
Add a third of the flour mixture and mix. Add sour cream and mix, then another third of the flour mixture and mix. Add Biscoff spread and mix. Finally add last of the flour mixture and mix. Add vanilla.
Add half of the batter to your prepared Bundt pan.
Combine the cinnamon and brown sugar to make the filling and sprinkle over the batter.
Cover with the remaining batter.
Bake for about an hour and 10 minutes or until a toothpick inserted in the center comes out clean.
Cool for about 10 minutes in the pan and then invert on a wire rack. Cool completely before frosting.
To make the frosting – combine all of the frosting ingredients (except milk) and mix with a mixer. Slowly add milk, one tablespoon at a time until it is the consistency you want. You want it thin enough to pour over the top but not so thin it all drips off. (Does that make sense?)
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Quick Tip: Serve with your favorite ice cream.
Recipe and image courtesy of Making Memories With Your Kids.
