Biscoff coffee cake with Biscoff crumb topping from The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More (page 77) by Katrina Bahl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on March 05, 2015

    A moist, delicious crumb cake, but there is definitely an error in the baking time. I halved the recipe and baked it in an 8x8 baking dish instead of a 13x9. Recipe states 30-35 minutes for the 13x9, but my 8x8 (which was spread thinner than the original recipe as an 8x8 is a little bit larger than necessary for a half recipe), needed 50-55 minutes. When I checked at 30 minutes, the entire cake jiggled as I tried to pull the rack out -- still completely raw. My oven tends to need the longer amount of time or extra time, but this was off by much more than usual. Normally, I am known to double the crumbs for a crumb cake, but the proportion of cake to crumbs in this recipe was perfect. I did substitute some extra flour for the cookie crumbs in the topping because I didn't have any on hand.

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