I spent Father's Day mostly lounging around after church. But with a fresh jar of Biscoff Spread in my pantry, I couldn't sit still for too long. I was ready to bake something delicious.
I admit this cake isn't the best looking thing. I almost didn't bother taking pictures or blogging about it at all because of that. But then I took a bite. And another, and another, and another.
This cake is rich. This cake is indulgent.
This cake is not healthy and it is not low in calories.
But let's not worry about those pesky details. After all, it's cake like this that makes you realize that salad for dinner was worth it. And so was that early morning workout. So enjoy it!
The cake was super moist and perfectly sweet with just a hint of saltiness. I am a frosting-loving girl, but a thin layer is all you really need.
You might also be wondering what the heck is going on with the top of the cake. Well, I originally just spread on the cream cheese frosting, then decided maybe a little more Biscoff wouldn't hurt. So, I melted some to drizzle over top, but the drizzle looked like a sloppy mess. Thennn I tried to swirl it into the frosting, but that didn't turn out so great either. Obviously.
Regardless of its looks, this cake tasted amazing. And that's all that really matters.
Individual Biscoff Cake
Makes 1 serving, possibly 2 if you can manage to share ;)
1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons margarine
3 tablespoons granulated sugar
1 1/2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1 tablespoon Biscoff Spread
1/4 cup cream cheese frosting
1/8 teaspoon cinnamon
1. Preheat oven to 350 degrees. Coat small ramekin with non-stick spray and set aside.
2. In a medium bowl, whisk together flour, salt and baking soda.
3. In a separate medium bowl, add margarine and suger. Beat with a hand mixer on medium speed until well mixed. Add egg and vanilla extract. Continue to beat until well blended. Add Biscoff spread and blend until smooth.
3. Add wet ingredients to bowl with dry ingredients. Beat with hand mixer until well combined.
4. Pour into ramekin. Bake 18-20 minutes or until toothpick inserted in middle comes out clean. Remove from oven and let cool about five minutes. Remove from ramekin and slice cake in half for layering.
5. While the cake is cooling, prepare frosting by softening in microwave (only takes about five seconds). Stir in cinnamon. Spread about one tablespoon across the top of the bottom half of cake. Set the other half of the cake on top and frost completely. If desired, swirl additional Biscoff Spread across the top.