I promise that this will be the last cookie butter recipe I do until I think of another one. Cookie butter forward, moist and tasty. The buttermilk and spices really make the flavors pop. It takes a while to bake and cool, so your patience will be rewarded; don’t rush, take your time, and you’ll be happy with the results. I hope you like it.

Dry ingredients:
3 cups flour
1 teaspoon baking powder
1/2 teaspoon of salt
1 teaspoon cinnamon
Wet ingredients:
3 cups sugar
1 1/2 cup butter
1/2 cup cookie butter
2 teaspoons vanilla
1 cup buttermilk

Glaze:
2 tablespoons cookie butter
1 teaspoon vanilla
1 teaspoon bourbon
1/4 teaspoon salt
1/4 cup milk
1 1/2 cups powdered sugar

Preheat oven to 350.

In bowl 1, cream together cookie butter and butter.

Add sugar and cream and mix for for 3 minutes.

Add vanilla and buttermilk and mix.

Add eggs, one at a time, and mix.

In bowl 2, mix flour, baking powder, salt, and cinnamon .

Combine bowl 2 into bowl 1.

Grease a Bundt pan.

Move batter to Bundt pan.

Place pan in oven and bake for 75 minutes or until a toothpick comes out clean.

Remove cake and let cool for 60 minutes; then remove from pan.

Make glaze:

Mix milk and cookie butter.

Add bourbon and vanilla and a pinch of salt.

Add powdered sugar and beat until smooth.

Top cake with glaze.