I haven't been posting as frequently lately...as you can see I've been a bit busy...
You know having a baby and all. Children, small ones with teeny-tiny yet boisterous voices to be exact, seem to have this inherent inkling as to when exactly you want to do something seemingly routine such as, cook, shower, have a cup of coffee...or just plain sleep for that matter. They are amazing little creatures. I've been trying to post this recipe for days now yet every time I sit at the computer it's as if I've turned on this internal alarm in his brain that mommy want to do something other than feed him....oooooh no we can't have that.
Miraculously today I finally had 5 minutes of peace, so here we are. Welcome to the world of Speculoos. God's gift to bakers. Peanut butter is officially soooooo last season. And if you're not familiar with Speculoos (similar to Biscoff spread) don't worry I hadn't heard of it either until recently. It's becoming über trendy flying off shelves and landing smack dab on our thighs. No matter, with the holidays just around the corner, tis the season to be jolly (and jiggly).
Back to Speculoos cookie butter. Imagine the texture, consistency, and color of peanut butter, but instead of crushed-up peanuts, cookie butter is made from a Belgian crunchy cookie (the Speculoos) which has a gingerbread/cinnamon/caramel flavor...horribly addictive unfortunately.
The possibilities are endless. Whatever you can do with peanut butter or Nutella, you can do the same with cookie butter. Better add yourself a new page on Pinterest called 'cookie butter madness' because this stuff has no limits. Also best to buy two jars. One to bake with and one to eat straight from the jar...when no one else is home of course.
I made this sheet cake to 'celebrate' my son Anthony's two week birthday. And of course to celebrate the awesomeness that is cookie butter. My two new loves.
Speculoos Sheet Cake with Cream Cheese Speculoos Frosting
makes one 10x15 sheet cake
For the cake:
1 cup white sugar
1 cup brown sugar, packed
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
2 large eggs (or 3 medium)
1 tablespoon vanilla extract
1 teaspoon baking soda
1 cup sour cream
2/3 cup Speculoos cookie butter
8 ounces unsalted butter
1 cup whole milk
For the frosting:
2/3 cup Speculoos cookie butter
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
3/4 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 400 degrees Farenheit. Grease a 10x15 sheet cake pan and set aside. I use a sandwich baggie as a glove to make this step easier.
Sift flour into a medium sized bowl.
Add both sugars, cinnamon, and salt. Stir to combine.
In another large bowl, combine the eggs, baking soda, sour cream, and vanilla.
Whisk to combine well and set aside.
In a small saucepan combine the Speculoos, butter, and milk.
Melt and bring to a simmer until mixture thickens.
Add Speculoos mixture to the dry ingredients and mix to combine.
Using a spatula, fold in the sour cream mixture to the batter.
Pour mixture into prepared pan and bake for about 20 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove from oven and place pan on a wire rack to cool completely.
To prepare the frosting, combine the cream cheese, Speculoos, and vanilla in the bowl of a stand up mixer (hand mixer ok) and beat on medium until light and fluffy.
Sift in half the powdered sugar and cinnamon.
Turn mixer on low and beat for one 30 seconds. Use a spatula to scrape down the sides of the bowl and sift in remaining powdered cream. Beat on medium for another 30 seconds or until frosting is smooth and creamy. *if the frosting is too runny, add an additional 1/2 cup powdered sugar.
Using an offset spatula, evenly spread frosting over cake.
cake recipe adapted from Mel's Kitchen Cafe