Bundt cake with Biscoff

Prepare in 10 steps

• 1

  Preheat the oven to 180°C.

• 2

  In a large bowl, whisk together flour, baking powder, baking soda, and salt.

• 3

  In another large mixing bowl use a food mixer to beat butter and cream cheese until smooth. Add sugar and beat at medium speed until light and fluffy (about 5 minutes).

• 4

  Add 3 eggs, 1 at a time, beating until each is fully incorporated before adding another 1. After adding 3 eggs, add 3 tablespoons of the flour mixture. Continue adding the other 3 eggs, 1 at a time. Beat in the vanilla.
   

• 5

  Add ⅓ of the flour mixture mixing at low speed until combined. Add half of the milk and mix until combined. Repeat, alternating with the rest of the flour mixture and milk.

• 6

  Butter and flour a 24 cm Bundt pan or spray with baking spray with flour.

• 7

  Pour the cake batter into the pan and tap gently on the counter a few times to settle the batter.

• 8

  Bake for 45 minutes or until golden brown and a toothpick inserted into the centre comes out clean.

• 9

  Let cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely.

• 10

  Melt the Biscoff Spread till runny, add over the top of the cake and decorate with crushed Biscoff biscuits.