This cookie butter streusel cake is delicious with coffee or as a breakfast indulgence!
It’s time for a guest post! Today I have the lovely Laura from Tutti Dolci joining me. I’ve been a fan of Laura’s site for quite some time now and I think her desserts are wonderful.
I want to eat everything she makes!
I’m so thrilled to be here today because Jen is a blogger I consider a friend.
I love her supportive spirit, and she’s always quick to share her wisdom on everything from food blogging tips for beginners to the pros and cons of culinary school.
Since Jen and I are both recent converts to the wonders of cookie butter (I’m still dreaming of her cookie butter doughnuts), I’m sharing this Cookie Butter Streusel Cake.
I have a new love for streusel, and can’t stop adding it to anything and everything, this cake included.
The vanilla-rich cake is moist and plush thanks to a combination of buttermilk and Greek yogurt, while the cookie butter streusel adds notes of caramel and spice.
Enjoy a slice with your coffee as a post-dinner treat or an indulgent breakfast (just call it a coffee cake!). Many thanks to Jen for the opportunity!
Homemade Buttermilk Substitute
Did you know you can make homemade buttermilk from scratch to use in this recipe? Save yourself a trip to the store by checking out my post How To Make Buttermilk Substitute!
Cookie Butter Streusel Cake
Cookie butter streusel cake:
- 2 cups cake flour*
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup low-fat buttermilk
- 1/4 cup plain fat-free yogurt
- 3/4 cup old fashioned rolled oats
- 3 tablespoons brown sugar
- 1/8 tsp cinnamon
- 1/3 cup cookie butter
- Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter, sugar, and vanilla in a large mixer bowl on medium speed until pale and fluffy. Add eggs one at a time and beat until thoroughly incorporated. Combine buttermilk and yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Beat just until smooth; pour batter into prepared baking dish and smooth with an offset spatula.
- For the streusel, whisk together oats, brown sugar, and cinnamon in a small bowl. Heat cookie butter in a microwave-safe bowl until melted, about 30 seconds. Stir into oatmeal mixture until large clumps form. Scatter streusel evenly over batter.
- Bake for 23 to 25 minutes, until a toothpick inserted in the center comes out with just a few crumbs attached and cake begins to pull away from edges of the pan. Cool completely in pan on a wire rack before cutting into squares.
- Store leftovers in an airtight container at room temperature up to 2 days.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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