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Preheat the oven to 350°F (180°C).
Grease a loaf pan and line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared loaf pan.
Spread the Biscoff spread evenly over the top of the batter.
Crumble the Biscoff cookies and sprinkle them over the Biscoff spread.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool
completely
.