It was Christmas of 1993 and I was a senior in high school. I'm sure there were all kinds of crazy things I wanted for Christmas, but it turns out my favorite gift was the one I didn't even know I wanted. I wouldn't have thought to ask for it, but my Mom bought me my very own red and white checked Better Homes and Gardens Cookbook. All the women in our family had that red and white checkered cookbook and I guess she figured it was about time for me to receive my own. Mom knew that I would like the gift but even she was surprised by how much I liked it.
I was so intrigued with the book that I immediately tore off the packaging, took out the dividers, and started putting it together. I guess my parents figured that after I put the book together I would set it down and open the rest of my presents, but I didn't. I asked to take a break from the presents and went into hiding with my cookbook. I wasn't satisfied until I looked through each and every page, all the pictures, and all the recipes. It was the beginning of a lifelong love affair.
The excitement of that day is one of the most vivid memories I have of my teenage years. I feel the same excitement each time I hold a new cookbook in my hands. I can feel my adrenaline start to race as I'm filled with a deep need to explore the pages of my new book. Each book is like a brand new adventure.
|Mom's Cookbook on the left; mine on the right.|
Biscoff Coffee Cake
Adapted from Better Homes and Gardens New Home Cookbook
For the Topping:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup Biscoff Spread
3 tablespoons butter, cold
For the Batter:
2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup Biscoff Spread
2 eggs, room temperature
1/4 cup (1/2 stick) butter, room temp
For the Topping: In a bowl stir together 1/2 cup brown sugar and 1/2 cup all-purpose flour. Cut in 1/4 cup Biscoff spread and 3 tablespoons cold butter. Use a fork or a pastry blender. Set aside.
For the Batter: In a bowl stir together 2 cups flour, 1 cup brown sugar, the baking powder, baking soda, and salt. Add milk, 1/2 cup Biscoff Spread, the eggs, and 1/4 cup butter. Beat with an electric mixer on low speed until blended. Beat at high speeds for 3 minutes, scraping the sides of the bowl frequently.
Pour batter into a greased 13x9x2-inch baking pan (I used a 12" round cake pan), spreading evenly. Sprinkle with topping mixture. Bake in a 375F oven for about 30 minutes or till a toothpick inserted near the center comes out clean. Serve warm or cool.
Variation: Prepare as above, except add 1/4 cup chocolate chips to topping and stir 1/2 cup chocolate chips into batter after beating.
Notes/Results: The inspiration for this recipe came from the Better Homes and Gardens peanut butter coffee cake recipe. You could certainly use the peanut butter in place of the Biscoff spread and I'm sure it would be equally delicious. Alternatively, any other nut butter would work equally well and provide a unique twist from the standard peanut butter version. There are two things I love about this recipe. First, the Biscoff spread is in both the batter and the topping, so the flavor really comes through. Second, there is a great amount of crumb topping and let's face it...the crumb topping is always everyone's favorite part. I think this coffee cake is terrific served alongside sliced apples and/or coffee, tea, or hot/cold apple cider.
Biscoff Spread is a relatively new product made with Biscoff cookies. It can be used in place of peanut butter with terrific results and for this reason it is especially nice to have on hand for those who are allergic to nuts. It is a product of Belgium, but I found a jar in my local grocery store for ($4.99/14 ozs). I have a feeling that if it is available here in rural Kentucky it should be fairly easy to find. If not, it is available on Amazon.
Wow - now that looks good!ReplyDelete
We all have the red & white checked book, too. I totally grew up with this book. Your cake looks wonderful!ReplyDelete
On the list for next week's dessert choices!! What great photos, Kim. Thanks for the pointer to Amazon for Biscoff spread.ReplyDelete
Every family needs one of those basic, can-do books. I know I did. And that looks like such a dreamy break.ReplyDelete
I love biscoff and I love coffee cake. I would devour this! Bookmarked!ReplyDelete
I have my very own red checkered cookbook too and despite all the others we have gotten, it still gets used often.ReplyDelete
I have several BH&G red checkered recipe books. Like you I have my Mothers, plus a paperback addition and mine and where the other ones came from I have no idea! LOL!ReplyDelete
What a great looking coffee cake/dessert! It's on my list also now and thank you for introducing us to "new to some of us" foods. I live so remotely now I don't get to those fab stores that carry those items therefore I don't even know they exist unless someone like you tells me! The internet is wonderful and so are your recipes! Thanks again!
P.S. Speaking of...I made your bacon, pasta, peas and parmesan dish the other night but I grimaced because I had to use not so wonderful replacements like Kraft parmesan and it was late and storming out and no heavy cream so I used Almond Soy...I know but it was all I had! I thought it would taste horrible but even with all that it was great! I can't imagine how fantastic it would taste if I had decent ingredients! LOL!
OMG, Kim, this is the answer to my question, "What should I do with the big jar of biscoff cookies?" It's the only thing about flying Delta that I like and I bought this huge jar of individually wrapped cookies since DH is a diabetic and I was trying to help him control his snacking. I ended up hiding them. I'm going to grind them up and use them in place of some of the flour. I adore the taste! I know exactly how you feel about your cookbooks. One of my first was Marcella Hazan's, followed closely by Jacques Pepin. I still have both (along with I'm afraid to count how many others). I don't have the BH&G, but I have the Good Housekeeping (very old, like me).ReplyDelete
I am a biscoff FANATIC. With a capital F. I baked something with it yesterday but there is so much more in that jar...and I have no self control. TOTALLY making this.ReplyDelete
Amazing. Great photo!ReplyDelete
The cookbook that did it for me was Julia Child's The Way to Cook - a gift from my grandmother. I know exactly what you mean about the life long love affair! Looking forward to trying this recipe!ReplyDelete
that looks delicious and like the perfect thing to have early morning on a cold morning. :)ReplyDelete
Hi Kim! Your coffee cake looks delicious. I wasn't quite sure what biscoff was and now that I know, I have to try some, it sounds so yummy. I liked reading about your bhg cookbook memory, I still love looking at a cookbook that my mom gave me for Christmas when I was a teenager. Such fond memories it brings up :)ReplyDelete
I still have my mom's red and white cookbook, with notes in it written by her. I still don't know what biscoff is, but really want to find out :)ReplyDelete
My mom gave me a copy of the classic BH&G cookbook too, and a copy of Betty Crocker's Cookies--also old school classic. They are such fun and I remember feeling very grown up. ;-)ReplyDelete
I have not seen the Biscoff spread here yet but the coffee cake looks delicious and like a perfect way to use it.
This looks wonderful. I love the Biscoff cookies that you get inflight.ReplyDelete
I always have great luck with BHaG cookbooks. What a great tradition!ReplyDelete
The coffee cake looks wonderful.
I haven't heard of Biscoff either, sounds intriguing.
p.s...I have yet to find Biscoff, but I'm on the lookout!ReplyDelete
I bought an old copy of this cookbook at a garage sale several years ago and I love flipping through it's old, yellowed pages!!ReplyDelete
I've seen a lot of Biscoff cookies and brownies popping up, but this is the first cake I've seen. I need this in my life right now!!
I lost my copy of this book. :( I should replace it. I have two jars of Biscoff spread and am debating how to use it. Brilliant! Who doesn't love a crumb topped coffee cake? I know that I do!ReplyDelete
Your mom's cookbook is in better condition than my mom's! We laughed about it over the holiday - the back cover has fallen off but she still keeps it with the rest of the book! Everything here looks delicious!ReplyDelete
I have the same cookbook! I am making this coffee cake today. The crumb coffee cake topping sounds delicious. It is exactly the thing to have for dessert and coffee after a nice walk in the frigid temperatures (here in Toronto).ReplyDelete
Where did you find the spread in Toronto?Delete
When I had my first Biscoff cookie, I was in heaven. This must be so sweet and delicious! I've got the same old BH&G cookbook that I treasure to this day!ReplyDelete
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