BUTTERSCOTCH BUNDT CAKE

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Description: Who can resist a stunner like this one? Super moist and tender caramelised cake  topped with homemade butterscotch sauce, this cake can sway even those who are not a fan of butterscotch, caramel or toffee recipes! Caramel cakes are generally made with white sugar, butter and heavy cream whilst butterscotch uses brown sugar which makes the flavour deeper and more intense…Order a Bundt pan and try out this delightful recipe now.

Cake ingredients:

    • 1 cup unsalted butter, room temp 
    • 1,¼ cups dark brown sugar, packed
    • ¼ cup granulated sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • 280g all-purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 1/2 tsp sea/kosher salt
    • ¾ cup full fat Greek yogurt 

For Glaze

  • 3 tbsp unsalted butter
  • ¼ cup heavy whipping cream
  • 1 tbsp maple syrup
  • ½ cup light brown sugar, packed
  • ½ tsp sea/kosher salt
  • 1/3 cup icing sugar, sifted

Servings 1x (10-12 cup) Bundt cake

Instructions

  • Preheat to 180˚ C.
  • Beat the butter and sugars for about 2-3 mins. until light and fluffy with an electric whisker. Beat at low speed for a minute incorporating one egg at a time. Scrape down sides between each addition. Fold in vanilla extract and mix.
  • Whisk flour, baking soda, baking powder and salt to combine. Add this flour mixture to the butter mixture in three additions, alternating with the Greek yogurt. Combine with a spatula after every addition and do not overmix.
  • Transfer the batter into a well greased and floured bundt pan. Smooth the top with a spatula and tap the pan gently on your worktop to remove any air bubbles. Bake for 45-50 minutes until a toothpick inserted into the center of the cake comes out clean. Be careful not to overbake to avoid a dry bundt cake. Once baked, allow to cool for 20-30 mins. before inverting the cake and removing from the pan. Cool completely before adding the glaze.
  • Butterscotch Glaze
  • Melt the butter in a saucepan over low heat. Add the brown sugar, salt, maple syrup and heavy cream once butter is melted. Simmer for about 5 minutes, stirring occasionally. Remove from heat and immediately stir in sifted icing sugar, mix until fully incorporated. Drizzle immediately on top of the cake and let it set for before slicing.
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