Bready or Not: Biscoff and Coffee Bundt Cake

Let them eat cake! For breakfast! Dessert! Snack! Whenever you want! Heck, eat this in the middle of the night if you're hungry and need to stay awake. That's because there's coffee baked right into this cake. Caffeine, chocolate and carbs, united!



This Biscoff and Coffee Bundt Cake is rather like a pound cake as far as texture and taste. It's not that sweet. The texture is cakey and dense, with the kind of chewiness that begs for a glass of milk or a hot cup of coffee. The strongest flavor comes from the coffee within the cake itself, and then the chocolate; the Biscoff is subtle here, and its most obvious attribute is the lovely caramel color.

The original version of this recipe used a whole jar of Biscoff to make a frosting. I didn't want to top it with anything that sweet or calorie laden (kinda scary when a combo of melted chocolate and butter is the healthier option), and I'm also cheap. Biscoff ranges from $3-5 a jar, and I just don't want to spend that much for topping alone. Instead, I used a chocolate glaze I've made for other bundt cakes, but you could also sprinkle powdered sugar, pair it with fruit, or eat it plain with a drink.

Because it's not heavy on sugar or sweetness, this is a really good breakfast cake. Plus, this would work well sliced up, frozen, and then thawed in the microwave. That way you can wake up and eat your coffee while on the go.

Biscoff and Coffee Bundt Cake
modified from The No Sherry

Cake:
6 Tbs butter
1/2 cup Biscoff spread
2/3 cup sugar
3 Tbs dry milk
3 eggs, room temperature
4 cups flour
4 tsp baking powder
1 tsp vanilla extract
1 3/4 cups strongly-brewed coffee, cooled
1 cup semi-sweet or milk chocolate chips

Chocolate glaze:
3/4 cup semisweet chocolate chips
3 Tablespoons butter
1 Tablespoon light corn syrup
1/4 teaspoon vanilla extract

[Instead of doing the glaze, you can also top with sifted powdered sugar, or fruit, or eat plain.]

1) Pre-heat oven to 400 degrees.

2) Sift together baking powder and flour in a small bowl. Set aside.

3) Combine butter, Biscoff, sugar and dry milk in mixer bowl. Using a paddle attachment, cream the ingredients until well combined and light. Add eggs one at a time. Add coffee and vanilla, and make sure everything is well combined.

4) Add the dry ingredients a bit at a time, scraping down the sides of the bowl occasionally for even mixing. Fold in chocolate chips.

5) Spread batter evenly into greased and floured bundt pan. Bake for 30 minutes, tent with aluminum foil, and bake another 10 minutes or until toothpick comes out clean. Invert onto a cooling rack.



6) Make the glaze after the cake is completely cool. Place the 3/4 cup of chocolate chips and butter in a microwave safe bowl, and heat in short increments to melt. Add the corn syrup and vanilla extract, and stir until everything is combined. The mix should be somewhat thick. Drizzle it over the cake so it looks like one big honkin' donut.



OM NOM NOM.