Tuesday, June 11, 2013

Speculoos Spread Pound Cake

Photo and Recipe by: Becca Bakes

Makes two 8 layers

3 cups flour
1 tsp baking powder
1 tsp salt
2½ cups sugar
1 cup butter, unsalted and at room temp
1 cup Speculoos Spread
4 eggs
½ cup milk

1. Preheat oven to 350º. Grease two 8 cake pans
2. In a large bowl combine flour, baking powder and salt. Set aside.
3. With a mixer, cream together sugar, butter and Speculoos Spread.
4. Add eggs one at a time, making sure each egg is thoroughly incorporated. Add milk.
5. By the heaping spoonful, add the flour mixture to the butter/sugar mixture. Mix until combined.
6. Divide batter evenly between pans. Fill up NO MORE THAN HALF.  Bake until a toothpick inserted into the cake comes out clean. This can be anywhere from 45 min-over an hour..just keep checking.
7. Remove from oven and allow to cool completely before frosting
Note: This recipe also works very well as a Bundt

Speculoos Spread Cream Frosting

Makes enough to cover two 8 layers
1 cup butter, at room temperature
3-4 cups confectioner’s sugar
2 tablespoons Speculoos Spread
1/2 teaspoon vanilla extract
1 pinch salt
1-2 tablespoons milk, as needed
1. In a large bowl, cream the butter until pale, light, and fluffy
2. With a mixer on low, slowly add 1/2 confectioner’s sugar until well combined
3. Add the Speculoos spread, vanilla extract, and salt
4. Add remaining 1/2 confectioner’s sugar
5. If frosting is too stiff, add a bit of milk. If too liquid-y, continue adding confectioner’s sugar until desired consistency is reached. Play with it!

No comments:

Post a Comment