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.  


Coffee Cake

Brown Butter Glaze


Coffee Cake

  1. Preheat oven to 350 degrees.  Spray a bundt pan thoroughly with cooking spray and set aside.
  2. In a large bowl mix together vanilla cake mix, pudding, eggs, water and oil until combined.
  3. Pour half of the batter into the prepared pan, spread evenly.  Spread cookie butter into the center of the batter.  Top with remaining batter.
  4. 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.
  5. Allow to cool in pan for 20 minutes and then remove to a wire rack to cool completely.

Brown Butter Glaze

  1. 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.
  2. Pour glaze on top of cooled bundt cake and sprinkle with crushed cookies.  Cut into 18 slices and serve.

Courses Breakfast

Nutrition Facts

Serving Size 18 servings

Amount Per Serving

Calories 382

% 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.

Recipe by Strawberry Blondie Kitchen at