cookie butter streusel cake: a guest post at Savory Simple


I think it’s time to replenish my supply of cookie butter – I just finished off my last jar with this cookie butter streusel cake! My love affair with streusel continues, now with a cookie butter variation topping a fragrant vanilla cake.

I’m excited to share this recipe today as a guest post at Savory Simple. Jen was one of my first blog supporters and she always encourages me to pursue my passions. Plus, she’s hilarious! When she shared that her cookie butter obsession had forced her to tape the jar shut, I could totally relate.

Please visit Savory Simple to see my cookie butter streusel cake! While you’re there, browse Jen’s delicious sweet and savory creations – I can’t wait to try her sweet potato biscuits.

Cookie Butter Streusel Cake
2 cups cake flour*
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, at room temperature
1 cup sugar
1 1/2 tsp vanilla extract
2 large eggs
1 cup low-fat buttermilk
1/4 cup plain fat-free yogurt

3/4 cup rolled oats
3 Tbsp 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.

*Make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Yield – 20 squares (serving size: 1 square)

Calories – 165
Carbs – 27

  1. Love your guest post on Jen’s site today! I got the TJ’s Cookie Butter the other day as you suggested. Oh my goodness I have been eating it with a spoon. Now I’ll have to give it a try in this recipe! 🙂

  2. I am glad that I stumbled upon your blog. I am hoping over to see your guest post. Before that I am must say that you have a beautiful space. I will be back for more recipes.

  3. This is a delicious recipe for Jen’s fun site. I have got to try these this weekend-love the streusel tempting me:)

  4. I finally have a jar, but it’s still sitting unopened in my pantry! This is just what I need to get myself started down the slippery slope of cookie butter! Hope you had a great Sunday, Laura, xo.

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