Cashew Caramel Cookie Butter Cake
So I bought some of that Cookie Butter from Trader Joes that you guys mentioned. Good job. Thank you so much. I will be buying that again. It’s hard for me to decide if I prefer it over Biscoff spread. They taste about the same. I don’t think I could pick a favorite. I know I like the crunchy bits in Cookie Butter and Biscoff Crunchy.
One jar lasted me a while, too. I made several things using it. First up – Cashew Caramel Cookie Butter Cake. The Cookie Butter tastes caramel-y to me, so I knew I had to pair it with a caramel dessert. I chose cake because I’ve been on a cake-kick lately. One to two cakes every week. Usually it’s one to two batches of cookies every week. I added cashews to the cake because I like cashews and caramel together. See how this is coming together nicely?
The cake has some lovely ingredients in it: Cookie Butter, finely chopped toasted cashews, flaked coconut and coconut milk. Why are we not baking with cashews more? I love cashews! I’d say it’s one of my favorite nuts. I think it ranks around #2. Pecans will always be my favorite.
After the cake is baked, it’s poked with holes and drizzled with caramel sauce made from coconut milk, butter, brown sugar, corn syrup and sea salt to make it nice and moist.
The frosting is made from Cookie Butter, of course. Cookie butter, butter, powdered sugar, milk and vanilla. All of the best things in life.
I really enjoyed this cake and I hope you will too. I don’t think Eric even got to try it because he was still eating chocolate chip cookie donuts that week.
Have a good Thursday! I think I’m going to go check out a bakery down the street…
Cashew Caramel Cookie Butter Cake
3 tablespoons unsalted butter, softened
3 tablespoons Cookie Butter or Biscoff Spread
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup coconut milk
1/2 cup finely chopped toasted cashews
1/2 cup sweetened flaked coconut
Caramel1 cup coconut milk, divided use
1/3 cup brown sugar
2 tablespoons corn syrup
2 tablespoons butter
1/8 teaspoon finely ground sea salt
Frosting2 tablespoons unsalted butter, softened
2 tablespoons Cookie Butter or Biscoff Spread
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Heat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray.
To make the cake, in a large mixing bowl, using a mixer on medium speed, beat together butter, cookie butter and sugar until creamy - about 1 minute. Beat in egg, vanilla, baking powder, baking soda and salt until well combined. Reduce mixer speed to low, and beat in flour, alternating with coconut until just combined. Beat in cashews and coconut until combined. Place batter into pan. Bake 25 minutes, or until golden brown, and a toothpick inserted into cake comes out with moist crumbs attached. Cool 10 minutes before running a knife around outside edges and inverting cake onto a platter.
To make the caramel sauce, heat 1/2 cup coconut milk, brown sugar and corn syrup in a medium saucepan over medium heat: bring to a boil. Boil, without stirring, until caramel reaches 236 degrees. Remove pan from heat and whisk in remaining coconut milk, butter and sea salt until combined. Poke a generous amount of holes into cake, and pour caramel on top.
To make the frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter, cookie butter, confectioners' sugar, milk and vanilla until creamy and smooth. Frost cake.
Makes 8 servings