Cooking with Kelly: Biscoff Stuffed Angel Food Cake with Chobani Cinnamon Glaze

Remember how I hauled off a case of Biscoff spread at the Iron Girl Lake Zurich triathlon? I have many, many ideas on how to make use of this delicious spread.

If you've never had Biscoff spread, it's a bit like a toasted gingerbread cookie in a cream form. It's as delicious as you think it would be and more. I was inspired by this Biscoff Swirl Coffee Cake Recipe, but decided I wanted to sandwich the spread in a fluffy, delightful angel food cake. 

The original recipe called for plain yogurt to create the filling and glaze, but I opted for honey-flavored Chobani. This created a sweet, yet tangy, filling and glaze. The taste complemented the sweetness of the cake and the cinnamon in the glaze brought out some of the flavors in the Biscoff.

Don't let the long name fool you, either. This cake is pretty simple to make and yields an impressive-looking treat.

Biscoff Stuffed Angel Food Cake with Chobani Cinnamon Glaze Recipe

1 box of angel food cake (and items to prepare it)

1 cup of honey Chobani yogurt

1/4 cup powdered sugar

1/3 cup light brown sugar

1/3 cup Biscoff spread

1/2 teaspoon cinnamon

Preheat the oven to 375 degrees. Lined a 9x9 pan with parchment paper and grease, then set aside.

Prepare the angel food cake according to the package directions. Mine cake together quickly using the whisk attachment on my stand mixer.

Next, whisk together the yogurt and sugars until combined, then divide in half.  In one half, add this Biscoff. This is the middle layer of the cake. In the other half, add the cinnamon. This will become the glaze.

To assemble, place half the batter in the pan and use a spatula to level it off. Then, add the Biscoff half in small spoonfuls and gently smooth over the first layer. Add another layer of cake batter, top with the glaze and bake for 35ish minutes, or until the top is crackly and the edges are brown.

Angel food doesn't keep that long, so share some!