10/12/2025
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
½ cup salted butter (softened)
¾ cup brown sugar, packed
¼ cup white sugar
2 large eggs
½ cup buttermilk
½ cup sour cream (keeps it super moist)
1 tsp vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Grease and lightly flour an 8x8-inch pan or a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
3. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy (about 2 minutes).
4. Add eggs, one at a time, beating well after each. Mix in the vanilla.
5. Add dry ingredients alternately with the buttermilk and sour cream — starting and ending with dry. Mix just until combined (don’t overmix).
6. Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Butter cream
1 cup (2 sticks) soft butter
3 cups powdered sugar
1 tsp vanilla extract
2 tbsp milk (or a little more if needed)
Directions:
1. Beat butter until smooth and creamy.
2. Add powdered sugar one cup at a time, mixing well.
3. Add vanilla and milk, then beat until light and fluffy (about 1–2 minutes).
4. If too thick, add a tiny bit more milk. If too thin, add a little more sugar.
Crush your Biscoff cookies & melt down Biscoff cookie butter first. I then sprayed down a bundt pan with non stick spray. Sprinkled the crush cookies on the bottom and poured half my cake mixture on the bottom. Spooned some cookie butter on the batter. Then pour the remainder of my spice cake batter. Bake until done. Allow it to cool. I then placed some Biscoff cookies on top. Then poured the cookie butter over the cake. Next I piped the butter cream onto the cake. And crumbled some more cookies on top for decoration.
*I do not own the rights to this song Nothing Bundt Cakes
