The Pioneer Woman Tasty Kitchen
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Cookie Butter Bundt Cake with Cookie Butter Ganache

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Prep:

Cook:

Level: Easy

System:

8

Description

Calling all lovers of cookie butter. This cake was designed just for you. Rich Cookie Butter Bundt Cake with Cookie Butter Ganache. Got milk? You’ll need it.

Ingredients

  • 3 cups Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2-½ cups Sugar
  • 1 cup Butter, Unsalted At Room Temperature
  • 1 cup Cookie Butter
  • 4 whole Eggs
  • ½ cups Milk
  • FOR THE GANACHE:
  • 10 ounces, weight Semi-sweet Chocolate
  • ⅓ cups Cookie Butter
  • ¾ cups Heavy Cream

Preparation

Preheat oven to 350ºF. Grease and flour Bundt pan.

In a large bowl combine flour, baking powder and salt. Set aside.

In a stand mixer, cream together sugar, butter and cookie butter. Add eggs one at a time, making sure each egg is thoroughly incorporated. Add milk.

By the heaping spoonful, add the flour mixture to the butter/sugar mixture. Mix until combined.
Pour batter into Bundt pan.

Bake for 1 hour and 15 minutes or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool completely before coating with ganache.

For ganache, heat chocolate, cookie butter and cream over low heat until smooth and silky. Allow to cool for 3-4 minutes before pouring over cake.

Pour ganache around the top of the cake, using a spoon to nudge it in the direction you want it to drip. Make sure to lick the ganache spoon when you are done. It’s the right thing to do.

3 Comments

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Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 12.4.2012

Oh me, oh my! I’m in love with cookie butter and biscoff spread…. this looks like a perfect use for it (beside eating directly from a spoon).

Avatar of Minnow in Hampton Roads

Minnow in Hampton Roads on 12.4.2012

You should tell folks what “cookie butter” is … would help a lot.

Avatar of Delicieux

Delicieux on 11.29.2012

Mmm this sounds so good! Not sure we can get cookie butter here in Australia though. :(

One Review

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Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 12.7.2012

Excellent. Made it last night and we enjoyed it very much. The cake has a lovely crumb and tastes just like cookie butter (aka biscoff spread). The batter filled my pan almost to the top, but it didn’t rise too much and overflow (I was a bit worried that might happen). I used my own mocha ganache because I like that flavor combination. I’ll post it on my blog soon – thanks for the great recipe.

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