Caramel Bundt Cake
360 gr all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
230 gr unsalted butter, at room temperature
150 gr granulated sugar
150 gr packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
2 large eggs
145 gr light brown sugar
2 teaspoons vanilla extract
A pinch of salt
70 gr all-purpose flour
70 gr ground Biscoff Cookie Crumbs
1/4 teaspoon baking powder
A pinch of cinnamon powder
115 gr butter, melted and cooled
225 gr of Biscoff Cookies
Salted caramel sauce
A handful of raw slivered almonds
How to bake
Caramel Bundt Cake
1. Preheat the oven to 350°F/175°C and grease your bundt cake pan.
2. In a medium bowl, whisk together the four, baking powder, baking soda and salt.
3. With an electric mixer, beat the softened butter with both sugars until it is light and fluffy.
4. Add the eggs one at a time until each is well mixed.
5. Add the vanilla and mix some more.
6. On low speed, add the flour mixture alternating between the dry ingredients and the buttermilk. Start with the flour and end with the flour.
7. Pour the batter into the bundt cake pan and bake for 35-45 minutes.
8. Let it cool in the pan before transferring to a cooling rack.
1. Start by setting the oven to 375°F/190°C.
2. Lightly grease and flour your madeleine pan.
3. In a food processor, blend the Biscoff Cookies into crumbs and set aside.
4. Beat the eggs and sugar together until it is thick.
5. Beat in the vanilla and salt.
6. Sift the flour, cookie crumbs, cinnamon and baking powder into a bowl and fold together until mixed.
7. Stream in the melted butter while mixing on a low speed.
8. Spoon a tablespoon of batter into each cavity.
9. Bake for 12-14 minutes or until lightly golden brown.
10. Allow to cool for a few minutes before removing.
1. Pour some of the madeleine batter into a small ziplock bag and snip off the corner.
2. Pipe tentacles on parchment paper or a greased cookie sheet. One thin line should do.
3. Bake at 375°F/190°C until they are golden brown.
1. Once the cake has cooled, drizzle the entire cake with caramel sauce.
2. Cover the cake with the cookie crumbs.
3. Using the raw almonds, create the spikes or teeth on the interior walls of the pit.
4. Fill the pit with frosting and cover with the cookie crumbs.
5. Using a small piping tip, create teeth along the outer edge of two madeleine cookies and place them inside the pit.
6. Surround the beak with the cookie tentacles.