Dessert of breakfast? You decide but this Cookie Butter Coffee Cake is moist and delicious with a thick layer of cookie butter in the center. It’s topped off with a brown butter glaze and crushed Biscoff cookies.
Are you a breakfast lover? I don’t eat breakfast on a regular basis but I love breakfast type foods. Does that make sense?
Eggs, toast, pancakes, breakfast casseroles and coffee cakes are some of my favorite type of foods but I don’t actually sit down to eat breakfast in the mornings.
I’m a busy mom and I don’t have time. However, on the weekends and sometimes for dinner, I like to cook a full breakfast for my family. It’s also one of their favorite meals and at the mere scent of bacon, they come running.
I’ve told you before, but we travel to Wyoming every summer for a family reunion. We get together, eat, laugh and drink. We also love to make my grandmother’s recipes so we can all reminisce and enjoy the food she use to make while being together.
For some reason, I always remember my grandmother making this coffee cake. So, I make 2 pans every year so we can enjoy it with our coffee and it’s gone that very morning. There’s also 25 of us in the house, and it’s amazing, so it’s a no wonder it goes so fast.
Like most times when I have a recipe, I like to make it my own. So I present to you, Cookie Butter Coffee cake. I took my grandmother’s recipe, left out the cinnamon swirl in the middle and on the top and added cookie butter and Biscoff cookies. I mean who doesn’t love cookie butter?!
My grandmother’s coffee cake has a delicious streusel on top but I went with a brown butter glaze and crushed cookies on top. It’s literally the icing on the cake. Delicious!
I decided to use a bundt pan for a prettier presentation and it turned out beautiful if you ask me.
The cookie butter is a delicious addition to the butterscotch pudding that is in the mix. It’s sweet, dense and the perfect pairing to your morning cup of coffee.
I also think it’s elegant enough to serve for a brunch and could definitely be eaten as a dessert. I’d warm it up in the microwave and put vanilla ice cream on top YUM!
This Cookie Butter Coffee Cake is next level coffee cake!
Cookie Butter Coffee Cake
Yield 18 servings
Dessert of breakfast? You decide but this Cookie Butter Coffee Cake is moist and delicious with a thick layer of cookie butter in the center. It's topped off with a brown butter glaze and crushed Biscoff cookies.
- 1 (15.25oz) box yellow cake mix
- 2 boxes (3.4 ounce) Jell-O Instant Vanilla Pudding, I used Sugar Free
- 2 boxes (3.4 ounce) Jell-O Instant Butterscotch Pudding, I used Sugar Free
- 4 eggs
- 1 cup water
- 1 cup vegetable oil
- 1 cup cookie butter
Brown Butter Glaze
- 3 tablespoons unsalted butter
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 4 teaspoons milk, if needed (I used all 4 teaspoons)
- 6 Biscoff cookies, crushed
- Preheat oven to 350 degrees. Spray a bundt pan thoroughly with cooking spray and set aside.
- In a large bowl mix together vanilla cake mix, pudding, eggs, water and oil until combined.
- Pour half of the batter into the prepared pan, spread evenly. Spread cookie butter into the center of the batter. Top with remaining batter.
- Bake in oven for 45 minutes. Remove and cover with aluminum foil. Place back into the oven to bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in pan for 20 minutes and then remove to a wire rack to cool completely.
Brown Butter Glaze
- Melt butter in a medium heat safe bowl. Whisk in powdered sugar and vanilla. Add milk to thin out glaze, if needed. I used all 4 teaspoons so it was pourable.
- Pour glaze on top of cooled bundt cake and sprinkle with crushed cookies. Cut into 18 slices and serve.
Serving Size 18 servings
Amount Per Serving
% Daily Value
Total Fat 23 g
Saturated Fat 5 g
Cholesterol 46 mg
Sodium 478 mg
Total Carbohydrates 41 g
Dietary Fiber 1 g
Sugars 24 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
When I have leftover cookie butter, (is that really as thing?) I love to bake with it. Normally I just eat it out of the jar with a spoon, but I highly recommend you purchase and extra jar and make this cookie butter coffee cake.
It’s super delicious and something you will make time and time again.
Be sure to check out these fabulous Coffee Cake recipes for #coffeecakeday from my friends below:
- Blueberry Cheesecake Crescent Coffee Braid from Palatable Pastime
- Blueberry Lemon Buttermilk Coffee Cake by Girl Abroad
- Blueberry Sour Cream Coffee Cake from Jolene’s Recipe Journal
- Busy Day Blueberry Ginger Coffee Cake by A Day in the Life on the Farm
- Butter Crumb Coffee Cake from Karen’s Kitchen Stories
- Buttermilk Coffee Cake with Jam by Sew You Think You Can Cook
- Chocolate Espresso Bundt Coffee Cake from Daily Dish Recipes
- Cinnamon Nut Coffee Ring from Family Around the Table
- Coffee Cake Donuts by Hezzi-D’s Books and Cooks
- Cookie Butter Coffee Cake from Strawberry Blondie Kitchen
- Crumble Topped Nutty Coffee Cake by Culinary Adventures with Camilla
- Lemon Crumb-Topped Coffee Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Meyer Lemon Coffee Cake from Cindy’s Recipes and Writings
- Peach Brown Butter Coffee Cake by The Redhead Baker
- Strawberry Rhubarb Coffee Cake by House of Nash Eats
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