Cookie butter marble cake with cookie butter crumble

A moist, delicious marble cake, swirled with cookie butter & topped with a gorgeous crumble of crumbs, oats & nuts. Serve cold, or warm as a pud!

Do you love cookie butter? I do! But it is really a treat for me, as I do try and avoid super-sugary spreads like this. But it is just so good! Great on toast, as a dip for fruit sticks, or spread it onto a plain biscuit and top with melted chocolate. Instant, gooey, millionaire’s shortbread.

More than just a spread

Cookie butter – aka Speculoos aka biscoff aka Lotus spread – can do so much more than simply top a slice of toast or a sandwich. The Internet abounds with recipes that use it as an ingredient. It’s even been made into speculoos hamantaschen!

Swirls and crumbs

I decided to use it to make a moist and delicious swirl for my marble cake, and then in a moment of craziness, I added a layer of cookie butter crumble to the top for good measure. The finished cake looked fab under its streusel topping and tasted fantastic! We ate it after Shabbat lunch with some fruit salad and ice-cream and it was gorgeous! It also goes brilliantly well with a nice cup of tea.

A moist, delicious marble cake, swirled with cookie butter & topped with a gorgeous crumble of speculoos crumbs, oats & nuts. Lovely served cold, wonderful warm as a pudding with cream, custard or ice-cream.

Cake or pudding?

Later on, I briefly microwaved a slice of the leftover cake and ate it warm with a dollop of natural yogurt – terrific! So I can personally vouch that this cake works well as a pudding too – simply warm gently (or serve it still warm from the oven) and accompany with ice-cream, custard, cream or yogurt, then sit back and listen to the compliments come rolling in…

This makes one 21cm square cake, which can be cut into 9-16 squares, depending on how generous you’re feeling!

A moist, delicious marble cake, swirled with cookie butter & topped with a gorgeous crumble of speculoos crumbs, oats and nuts. Lovely served cold, wonderful warm as a pudding with cream, custard or ice-cream.

cookie butter cake with cookie butter crumble topping.
A moist, delicious marble cake, swirled with cookie butter & topped with a gorgeous crumble of speculoos crumbs, oats & nuts. Lovely served cold, wonderful warm as a pudding with cream, custard or ice-cream.

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Cookie butter marble cake with cookie butter streusel

Course Cake
Keyword baking
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Calories 200kcal
Author Helen

Ingredients

For the cake

  • 165 g plain flour (1 cup)
  • 1 tsp baking powder
  • 100 g caster sugar (3/8 cup)
  • Pinch salt
  • 1 egg
  • 1 tsp vanilla
  • 65 ml vegetable oil (¼ cup)
  • 115 ml milk or non-dairy milk alternative (½ cup)
  • 50 g cookie butter (aka speculoos or Lotus spread)

For the streusel topping

  • 1 tbsp speculoos spread
  • 1 tbsp flour
  • 1 tbsp chopped nuts
  • 1 tbsp porridge oats

Instructions

  • Preheat the oven to 180°C (350°F). Line a 21cm (8.5 inch) square tin with greaseproof paper.
  • Mix together the flour, baking powder, sugar and salt in a large bowl.
  • Separately, whisk together the egg, vanilla, vegetable oil and 65ml (¼ cup + 1 tbsp) of the milk till well combined.
  • Add the blended wet ingredients to the dry ingredients in the bowl, and mix well to give a thick batter. Pour into the prepared till and spread out with a spatula.
  • Mix the speculoos spread with the remaining 50ml milk (or non-dairy alternative) and whisk to combine. Drizzle the mixture over the surface of the cake batter in the tin, and use a knife or skewer to marble it through the batter.

Make the streusel

  • Rub the speculoos spread and flour together to give crumbs. Stir in the nuts and oats.
  • Sprinkle the streusel topping over the cake to give an even layer.

Bake

  • Bake at 180°C (350°F) for 25-30 minutes until golden and a toothpick inserted into the centre of the cake comes out clean.
  • Remove from the tin and allow to cool on a wire rack. Serve warm or cold, cut into squares.

Notes

This cake is best eaten within a day or two of baking.
Approx. per serving: 200 calories, 8g fat, 3g protein, 28g carbs

If you like crumble topped cakes, take a look at this plum and almond crumble cake, this apple and blackberry crumble cake, or this Devon apple cake with crunchy honey crumble.

A moist, delicious marble cake, swirled with cookie butter and topped with a gorgeous crumble of speculoos crumbs, oats & nuts. Lovely served cold, wonderful warm as a pudding with cream, custard or ice-cream.

  

23 Comments:

  1. Would you believe I still haven’t tried speculoos? It sounds amazing and I love the look of this cake! Thank you for sharing with the No Waste Food Challenge 🙂

  2. Pingback:Cook Once Eat Twice March 2016 Round Up - Searching for Spice

  3. Wow this sounds delicious – and thank you for finally explaining to me what speculoos is, I’ve been meaning to google it for ages as I keep seeing it everywhere but you’ve saved me a job!

  4. Oooh yes! You’ve outdone yourself Helen!

  5. I have never tried speculoos but I love the sound of it. In fact, I think I’m afraid if I do try it I’ll eat way way too much! Thank you so much for joining in with #CookOnceEatTwice.

    • Thanks Corina. It’s a bit like Nutella in that respect. I may once have eaten it straight from the jar with a spoon. Only once though… honest.

  6. Hayley (@SnapHappyBakes)

    Oh wow this sounds amazing. I could do with a slice now 🙂 Thanks for linking up to #CookBlogShare

  7. Oh, I know just what you mean. Not a single good ingredient included, but it tastes so good. I love the consistency too. Lovely idea to swirl it through a cake.

  8. Oh my goodness, what have you done to me??! I’ve never tried Speculoos, and had to go google it – I assumed it would have dairy in, but it turns out it doesn;t and now I have to hunt down a jar and try it 😀
    You are fully to blame for my latest addiction Helen!
    Janie x

  9. Yumm!!! This looks absolutely delicious! Thanks for sharing!

  10. I also love cookie butter, so this must be amazing. Can’t wait to try it!

  11. This looks delish! I love cakes that have a crumble/streusel topping… the left overs are perfect with warm custard and ice cream 😉

  12. I was not familiar with speculous but now I may need to pull it out for my passover.

  13. There is something about cookie butter! I love how you have used it in the streusel. YUMMMM!

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