Ciao! My name is Yolanda and I'd like to welcome you to my Blog! I have always had a love for cooking, baking and eating. This blog is mainly a place for me to record and share precious family recipes from those living and deceased as well as delicious recipes that my friends have given me throughout the years.


Sunday, October 19, 2014

Pumpkin Biscoff Pound Cake

Whenever flying to Italy, one of the snacks given to me on the flight has been these Belgium cookies called Biscoff Cookies. Those of you who have had them before know how amazing these cookies taste and for those who haven't, really need to go out and buy some if you can.  I was so excited when our local Grocery Store (Wegmans) started selling them and I was even more excited when I saw that they sold it in a creamy or crunchy spread form sealed up in a jar!  WARNING! The Biscoff spread dangerously good and one can not help but be tempted to eat many spoonfuls of it in a sitting!

Now that Fall is here I wanted to find ways to incorporate the Biscoff with Pumpkin and so through an Internet search, I found an incredibly fattening, but incredibly delicious recipe for Pumpkin Biscoff Pound Cake! With Pumpkin, Cinnamon, Vanilla, and Biscoff flavors all blended together, it was sure a winning dessert to make and eat on a Fall night!
Please Click Here For Printable Version
Adapted from: fivehearthome.com 
Ingredients for the Cake:
  • 1 cup of unsalted butter (2 sticks), softened at room temperature
  • 2 cups of Granulated Sugar
  • 2 Large Eggs, at room temperature
  • 2 Tsp. of Pure Vanilla Extract
  • 15 oz of pureed Pumpkin
  • 1 cup of Sour Cream
  • 1/4 cup of Creamy Biscoff Spread (usually found where the peanut butter is)
  • 3 Cups of All Purpose Flour
  • 2 tsp. of Baking Soda
  • 1/2 tsp. of Salt
  • 1 1/2 tsp. of Ground Cinnamon

Ingredients for the Glaze:
  • 1/2 cup of Creamy Biscoff Spread
  • 2 TBSP. of Powdered Sugar
  • 2-3 TBSP of Milk as needed

  • Preheat oven to 350 Degrees F.
  • Using an electric mixer, beat the butter for about a minute until creamy.

  • Add Sugar and beat another minute

  • Add the Eggs, Pumpkin Puree, Vanilla, and Biscoffand mix on Medium High Speed
  • Blend in the Sour Cream
  •  Now add in the dry ingredients: Flour, Baking Soda, Salt, and Cinnamon


  • Once blended together, Pour into a well greased Bundt Pan or Angel Food Cake Pan
  • Bake uncovered for 30 minutes.


  • After 30 minutes, cover the top with foil and bake for about another 30 minutes.

  • Let the cake cool completely.

  •  When ready to serve, mix the ingredients for the Glaze together and spread over the top of the cake, letting some of it drip down the sides.


1 comment:

Rebecca said...

Love all the fall recipes youve been making.