COOKIE BUTTER AND PEAR SPICE CAKE
For my friend's birthday, I wanted to make her a cookie butter (ie. speculoos or Biscoff®) cake. I couldn't find a recipe that I liked, so I just made one up. It was a great success, everyone who ate a slice kept coming back for seconds! The cake is best served chilled, so you may want to put it in the fridge or freezer for at least 30 minutes before serving (I like mine overnight).
Provided by Jealous Muffin
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h43m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray.
- Combine spice cake mix, 1 cup water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Add sweetened condensed milk, 1/4 cup cookie butter, 1 tablespoon vanilla extract, and pumpkin pie spice. Increase speed to medium and beat until batter is smooth, about 2 minutes.
- Arrange slices from 1 pear on the bottom of the prepared pan. Pour batter on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Allow to cool completely, about 30 minutes.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Stir in remaining pear slices, 1/3 cup water, 1/4 cup honey, and cinnamon whiskey. Cook until pears are soft and the water has evaporated, 8 to 10 minutes. Remove from heat and let cool.
- Combine cream cheese, heavy cream, confectioners' sugar, 3/4 cup cookie butter, 1/2 cup butter, 2 teaspoons honey, and 1 teaspoon vanilla extract in the bowl of a stand mixer fitted with the paddle attachment; beat until frosting is slightly stiff, 10 to 20 minutes.
- Remove sides of the springform pan to release cake. Slice into three even layers; transfer middle and top layer to a flat work surface. Invert bottom layer and peel off base so pear slices are facing upward. Cover with middle cake layer; arrange pear and honey mixture evenly on top. Add top cake layer.
- Spread frosting over the top and sides of the cake.
Nutrition Facts : Calories 873.4 calories, Carbohydrate 84 g, Cholesterol 148.3 mg, Fat 55.9 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 24.7 g, Sodium 492.1 mg, Sugar 55.9 g
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Queen cy
c_queen@gmail.comI've made this cake several times and it's always a hit. It's my go-to dessert for potlucks and parties.
Umair kiani
umair50@gmail.comI'm not a baker, but this recipe seems easy enough to follow. I might give it a try.
Faqiri Khan
khan-f32@yahoo.comThis cake is a must-try! It's the perfect dessert for any occasion.
Liciano Guzman
gl84@yahoo.comI'm definitely going to try this recipe. It looks amazing!
Rashad Khan Rashad
r_r@gmail.comHas anyone tried this cake with gluten-free flour?
Gina Ekata
e.gina77@aol.comI'm not sure about this recipe. It seems like it would be too sweet for my taste.
m mehedi
m_m52@yahoo.comThis cake looks delicious! I can't wait to try it.
DeVon Jackson
j-d12@yahoo.comI followed the recipe exactly, but my cake turned out dry and crumbly. I'm not sure what went wrong.
Information Base
information-b@gmail.comThis cake is a bit too sweet for my taste, but I can see why people would like it. The cookie butter flavor is very strong, so if you're not a fan of that, you might not like this cake.
Orvilous Blank
blank48@yahoo.comI'm not a huge fan of cookie butter, but I loved this cake. The flavors were perfectly balanced, and the cake was moist and fluffy.
Tchai
tchai@yahoo.comThis cake is so easy to make, and it's always a crowd-pleaser. I've made it for birthdays, potlucks, and even just for a weeknight dessert. It's always a hit.
Simphiwe Ngcosi
simphiwengcosi@yahoo.comI love the unique flavor of this cake. The cookie butter adds a richness and depth of flavor that I've never tasted in a cake before. The pears also add a nice sweetness and texture.
samim muslim
muslim.samim@yahoo.comThis cake was a hit at my dinner party! The cookie butter and pear flavors paired perfectly, and the cake was moist and fluffy. I'll definitely be making this again.