Directions
- 1To a bowl, add 1 can of pumpkin purée, 3/4 cup of white sugar, 1 cup and a half of brown sugar.
- 2Add 3 whole eggs and whisk until fully combined.
- 3Add some vanilla extract.
- 4Add 1 and a half sticks of unsalted butter.
- 5Add a splash of vegetable oil and whisk again, then set aside.
- 6To another bowl, combine 2 and a half cups of flour, baking powder, nutmeg, cinnamon, and pumpkin spice.
- 7Sift the dry ingredients into the wet ingredients.
- 8Add a splash of milk and mix really well, but be sure not to overmix.
- 9Line a 12-inch loaf pan with parchment paper.
- 10Start pouring in the cake batter in increments.
- 11Add some Biscoff spread and create a swirl effect.
- 12Finish with the remaining cake batter.
- 13Top with brown sugar and crushed Biscoff cookies.
- 14Bake this on 350 for 30 to 40 minutes, or until a toothpick comes out clean.
- 15Allow it to cool down for about an hour before topping it with cream cheese icing.
- 16Decorate it with Biscoff spread and Lotus Biscoff cookies.
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.75 tsp baking powder
- 0.75 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 0.75 tsp ground ginger
- 0.75 cup unsalted butter
- 0.5 cup vegetable oil
- 1.5 cups light brown sugar
- 0.75 cup granulated sugar
- 3 large eggs
- 1.5 cups pumpkin purée
- 1.5 tsp vanilla extract
- 0.33 cup milk or heavy cream
- 0.75 cup crushed Biscoff cookies
- Biscoff spread
- cream cheese icing
- Lotus Biscoff cookies
Equipment
bowlwhiskloaf panparchment papersifterspatulaice cream scooppiping bagoffset spatulawire rack
Tips
- Do not overmix the batter.
- Allow the cake to cool for about an hour before topping it with cream cheese icing.
- You can use store-bought or homemade cream cheese icing.
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