This is the perfect pastry cake to replicate those special ~coffee shop~ vibes that we may all be missing right now. As someone who was never at home (pre-COVID) and was always at a cafe or library, I sure do miss being able to try new pastries and coffee cakes all around. In particular, one of my coffee-shop favorites would have to be coffee cakes! The contrasting textures from the crunchy crumble layers and the moist, soft, buttery cake layers makes this cake an amazing dessert snack. It’s also quite aesthetic and visually pleasing to look at if I say so myself.
The addition of biscoff cookies to the crumble makes this cake even better. Lotus Biscoff cookies have a distinct caramelized, buttery flavor and are so addicting. Lotus biscoff cookie butter, especially, is like crack in a jar and can be added to the cake base if desired.
Highly recommend this cake to anyone who may be missing coffee shops a little more than usual right now, or just to anyone who loves cake in general 🙂
- Taste: ★★★★
- Difficulty: ★★
- Ingredients: ★★
- Time: ~1 hour
Ingredients (makes ~8×8 pan)
- 1/3 cup sugar
- 1/2 cup finely crushed biscoff cookies
- 1/4 cup flour
- 3 tbsp cold butter, cubed
- 1/4 cup vegetable oil
- 3/4 cup nonfat plain Greek yogurt or cottage cheese
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tbsp milk or water
- 1 1/3 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- Preheat the oven to 375° F. Lightly grease an 8 x 8″ baking dish.
- In a plastic ziploc bag, crush ~8 biscoff cookies until it resembles the texture of coarse sand. This can also be done in the blender.
- Mix finely crushed biscoff cookies, sugar, and flour in a small medium bowl.
- Using a fork, or your hands, cut in cold butter cubes until mixture forms small crumbs.
- To make the cake batter, whisk together oil, Greek yogurt, sugar, eggs, milk, and vanilla in a bowl.
- Add the dry ingredients, and mix until just combined.
- Spread half of the batter into the baking dish. Sprinkle half of the crumble topping over the batter. Spread remaining cake batter over the crumble, then sprinkle with the remaining crumble on top.
- Sprinkle over any remaining biscoff crumbs that are left over!
- Bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before cutting and enjoy!