Cookie Butter Streusel Cake

[PrisonerOfHope]

Cookie Butter Streusel Cake

Active Time: 5 minutes

Inactive Time: 25 minutes

Total Time: 30 minutes

Yield: 20 squares

Ingredients


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

Streusel
3/4 cup rolled oats
3 tablespoons brown sugar
1/8 tsp cinnamon
1/3 cup cookie butter

Instructions

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.