Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with butter or oil and lightly dust with flour.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the Biscoff spread and blend until evenly mixed.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and mixing until smooth.
Baking
- Pour the batter into the prepared cake pan and level the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Once completely cool, drizzle generously with caramel sauce.
Notes
Make sure all your ingredients are halal-friendly. For a dairy-free option, replace butter with coconut oil and regular milk with almond milk. Ensure all ingredients are at room temperature for better mixing. Don't skip the creaming step for a fluffy texture. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.