Biscoff Pound Cake

This pound cake embodies the exquisite flavor of the legendary Biscoff cookie, coupled with the unmistakable texture that defines my special cakes. It truly is a harmonious fusion, and now, the recipe is yours.

For the Biscoff-Infused Milk: 375 g (1.5 c) whole milk 4 tbsp Biscoff Cookie Butter 1/2 vanilla bean (or 2 tsp pure vanilla extract) 1/8 tsp kosher salt For the Cake: 384 g (3 c) all-purpose flour 1/4 tsp baking soda 1 tsp kosher salt 114 g (1/2 c or 1 stick) unsalted butter 114 g (1/2 c) Biscoff cookie butter 2 tbsp vegetable oil 500 g (2.5 c) granulated sugar 1/2 vanilla bean or 2 tsp pure vanilla extract 6 eggs 250 g buttermilk

INGREDIENTS

For the Vanilla Simple Syrup: 84 g (1/3 c) water 67 g (1/3 c) granulated sugar 1 tsp pure vanilla extract 1/8 tsp kosher salt For the Biscoff Glaze: 240 g Confectioner’s sugar Pinch kosher salt 2–3 tbsp cookie butter-infused milk 1–1.5 tbsp whole milk (if necessary)

INGREDIENTS

To Make the Biscoff-Infused Milk: 1. Place whole milk, cookie butter, salt, and the vanilla bean seeds and pod into a small saucepan. 2. Cook on medium heat just until the cookie butter combines.  Do not boil! 3. Place the milk in a heat-proof bowl with plastic wrap on top to avoid the formation of a skin. 4. Refrigerate until ready to use.

1. Add butter, cookie butter, and vegetable oil to a large mixing bowl, or the bowl of a stand mixer.  Mix until completely smooth and fully combined. 2. Add sugar and cream the mixture on medium speed until the mixture is light and fluffy.  Scrape the sides and bottom of the bowl as needed to ensure even mixing.

3. Add eggs, one at a time, mixing each egg until it’s invisible.  Scrape the sides and bottom of the bowl as needed. 4. Add half of the flour mixture and mix until nearly combined. 5. Remove the vanilla bean pod from the buttermilk, then add all of the buttermilk and mix until nearly combined.

6. Add the other half of the flour mixture and mix until nearly combined.  Use a stiff spatula to thoroughly scrape the sides and bottom of the bowl, and give several turns to ensure that the batter is evenly mixed.

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