Yes, I love Trader Joe's. I go every week. I know every product they carry. And I love experimenting with their products in different recipes. With their cookie butter, and - even better - Cookie Butter Liqueur (!) - I created a coffee cake. You will impress everyone with this addition on your breakfast table. Yes, the frosting has booze in it - if you want to eliminate that, just stir a spoonful of the cookie butter into the frosting. YUM!
Make the Cake: First preheat your oven to 350. Pray a 9-inch springform pan well with cooking spray. Mix together 2 cups almond flour, 1 teaspoon each baking powder and nutmeg, and 1/2 teaspoon each cinnamon, baking soda, and salt. In a separate large mixing bowl, beat together 7 tablespoons of softened butter, 3 tablespoons of cookie butter, and 1 cup sugar, until light and fluffy. Beat in 2 eggs, 1 egg yolk, and 1 tablespoon vanilla until well combined. Combine the flour mixture to the butter mixture, along with 1 cup of sour cream. Mix well. Pour 1/2 of the batter into the prepared pan, and set aside.
Make the Topping: In a small mixing bowl, mix together 3/4 cup flour, 2/3 cup light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. Work in 5 tablespoons of cold butter, cut into small pieces. Use your hands, and squish together until well mixed and a bit clumpy. Scatter 1/3 of this over the cake mix in the pan. Then pour the remaining cake batter over this. Bake until golden brown, about 45 minutes. Let cool completely before adding the frosting.
Make the Frosting: In a small bowl, whisk together 1 1/2 cup powdered sugar with 3 tablespoons of the Cookie Butter Liqueur (or 2 tablespoons of milk and 1 tablespoons of cookie butter). Drizzle the frosting over the cake before serving.