I can’t remember the last time I baked with apples. It must have been about a year ago. So today’s recipe is an apple recipe (duh!) with Biscoff. Who doesn’t love Biscoff? If you haven’t tried Biscoff, I urge you to hurry up and get yourself a jar. You can get it on Amazon, Target or Cost Plus World Market, to name a few. It’s fantastic in baking, on toast, or you can just eat it straight from the jar. I currently have 5 jars in my pantry, that’s how much I love it.
I made this over the weekend. I was so excited to cut into it for breakfast the next morning too. When I took a bite out of it the next day, it was mush. Funny how it looked fabulous when it came out of the oven. What happened here?! Cakes aren’t supposed to have a soggy and wet texture! I was sooooo disappointed I was going to chuck it in the trash. There goes a wasted day. Chris, however, liked it. He said it tasted like a bread pudding. I rolled my eyes. He ended up taking it with him to work to share. I was somewhat embarrassed but whatever!
I recently discovered Biscoff spread and Biscoff cookies. For those of you who aren’t familiar with Biscoff spread or cookies, they are a Speculoos/Speculaas cookie spread made with butter, brown sugar and spices. They taste similar to gingersnaps, and have a consistency like peanut butter. The name Biscoff came from the words BIScuits and COFFee (source: Biscoff.com and Baking Bites).
I recently started drinking more tea and just absolutely love pairing it with Biscoff cookies. Since it’s that good, why not bake with it? If you like gingersnaps, you’ll love this cookie and spread. And if you love the cookie and spread, you’ll love this coffee cake!