8 oz. (1 cup) unsalted butter, room temperature
1 cup cookie butter (i.e. Biscoff Spread)
1½ cups light brown sugar
4 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup milk
1 cup sour cream
2 tsp vanilla extract
For the Glaze:
1¾ cups powdered sugar
3 Tbsp milk
speculoos cookies, crumbled (for garnish)
Grease and flour a standard bundt pan; set aside. Preheat oven to 350°F. Using a countertop mixer, cream together the butter, cookie butter and brown sugar until light and fluffy (~2-3 minutes on medium speed.) Add eggs; mix until well combined. Add remaining ingredients (flour, baking powder, baking soda, salt, milk, sour cream and vanilla). Mix until well combined, scraping down the sides of the mixing bowl as needed. Using a spatula, pour batter into greased bundt pan. Bake for 65-70 minutes, or until a toothpick inserted into cake comes out mostly clean. Let cake cool in pan for 30 minutes and then transfer to a baking rack until completely cool. Meanwhile, make the Glaze by whisking together the powdered sugar and milk until smooth. Pour Glaze on top of cooled cake and garnish with crumbled speculoos (i.e. Biscoff) cookies.