Biscoff Gooey Butter Cake
Let’s pretend you didn’t just spend the last few days stuffing your face with turkey, mashed potatoes and pumpkin pie. Let’s pretend you didn’t drink too much wine on Thursday. Let’s pretend you didn’t eat pie for breakfast on Friday, and that you didn’t eat leftovers twice on Friday.
Why would we do such a thing? Because we all know that was exactly the case – at least it was for me. But for one more day, let’s pretend that calories don’t really count, and that we can eat dessert for breakfast.
Even though I need nothing even resembling cake today, this one is totally and completely worth it because we are talking about Biscoff spread meets gooey butter cake. I might as well have died and gone to heaven.Classic, yellow cake on bottom (from scratch) combined with a creamy-cream cheese layer on top full of powdered sugar and – you guessed it – lots of creamy Biscoff spread.
It’s no secret that I have a deep affinity for this stuff. And when Kristan asked me if I would be willing to do a guest post for her after her baby girl Lucy was born, I started thinking Biscoff. From there, my thought process went to Kristan and her knack for coming up with new ways to enjoy old favorites, which is where the idea for gooey butter cake came into play. I was immediately convinced that this would be a perfect combination and I couldn’t wait to share it. The Biscoff adds a cinnamon & caramel-y twist to the traditional gooey butter. I had one piece, took the pan to work, and by 10 am that morning, the whole pan was gone. I’m going to go ahead and guess they liked this one. But that’s just a guess.
Head on over to Confessions of a Cookbook Queen for the recipe, and make sure and tell Kristan and sweet baby Lucy “hi”!