Butterscotch Bundt Cake

Butterscotch Bundt Cake Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 50-60 minutes | Servings: 10-12

Introduction

Butterscotch Bundt Cake is a delicious and decadent dessert that is perfect for any occasion. This rich and moist cake is made with a combination of brown sugar, butter, and sour cream, giving it a unique and irresistible flavor. Topped with a sweet and creamy butterscotch icing, this cake is sure to be a hit with family and friends.

History

The origins of Butterscotch Bundt Cake are a bit unclear, but it is believed to have originated in the United States in the mid-20th century. The combination of brown sugar and butter in the cake batter gives it a rich and caramel-like flavor that is reminiscent of traditional butterscotch candies. The bundt cake pan, with its distinctive ring shape, adds a touch of elegance to this classic dessert.

Ingredients

For the cake:

2.25 cups (286 g) of all-purpose flour
0.5 tsp of baking soda
0.5 tsp of fine salt
0.5 tsp of ground cinnamon
2 sticks (227 g) of unsalted butter, at room temperature
1.5 cups (300 g) of packed light brown sugar
0.5 cup (100 g) of granulated sugar
2 tsp of vanilla extract
3 large eggs, at room temperature
1 cup (227 g) of sour cream

For the icing:

4 tbsp (57 g) of unsalted butter
0.5 cup (100 g) of packed light brown sugar
0.25 cup of heavy cream
0.25 cup (30 g) of sifted powdered sugar
0.13 tsp of fine salt

How to prepare

Make the cake:

Preheat the oven to 325°F (163°C). Thoroughly grease a ten-inch bundt pan with nonstick cooking spray or melted shortening. To ensure the cake won’t stick, use a pastry brush to spread the grease into all the nooks and crannies.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until very light and fluffy, about 4 minutes. Add the vanilla, then add the eggs one at a time, until well combined. Add the sour cream and flour mixture in alternating additions, beating between each addition, until just combined.
Pour the batter into the prepared pan and tap it against the counter to release any air bubbles. Bake until golden brown, with a cake tester coming out clean, about 50 minutes to 1 hour. Flip the cake in the pan onto a wire rack and allow it to cool for about 30 minutes before removing it from the pan entirely.

Make the icing:

In a medium saucepan, melt the butter over medium heat. Add the sugar and cream, and whisk to combine. Bring to a simmer and cook for 5 minutes, whisking occasionally. Remove from heat and stir in the sifted powdered sugar. Drizzle the icing over the cake immediately. Let it stand for 20 minutes, or until the icing is set, before serving. Store the cake covered at room temperature for up to 2 days.

Variations

Add chopped nuts or chocolate chips to the batter for added texture and flavor.
Substitute butterscotch chips for the icing for a more intense butterscotch flavor.
Use a different flavor of extract, such as almond or rum, for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting the recipe to ensure a smooth and even batter.

- Grease the bundt pan thoroughly to prevent the cake from sticking.

- Tap the pan on the counter before baking to release any air bubbles in the batter.

- Allow the cake to cool in the pan for 30 minutes before removing it to prevent it from falling apart.

- Drizzle the icing over the cake while it is still warm to allow it to set properly.

Serving Suggestions

Serve Butterscotch Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Cooking Techniques

Creaming the butter and sugars together until light and fluffy is essential for a tender and moist cake.

- Alternating the additions of the sour cream and flour mixture helps to prevent the batter from becoming overmixed, resulting in a more tender crumb.

Ingredient Substitutions

You can use Greek yogurt or buttermilk in place of sour cream for a slightly tangier flavor.

- Margarine can be substituted for butter in the cake batter, but it may affect the texture and flavor of the cake.

Make Ahead Tips

Butterscotch Bundt Cake can be made a day in advance and stored at room temperature, covered, until ready to serve. The icing can be made ahead of time and reheated gently before drizzling over the cake.

Presentation Ideas

Serve Butterscotch Bundt Cake on a decorative cake stand or platter for a beautiful presentation. Dust with powdered sugar or sprinkle with chopped nuts for an extra touch of elegance.

Pairing Recommendations

Pair Butterscotch Bundt Cake with a cup of hot coffee or tea for a delightful afternoon treat. For a more indulgent pairing, serve with a glass of dessert wine or a scoop of caramel ice cream.

Storage and Reheating Instructions

Store leftover Butterscotch Bundt Cake in an airtight container at room temperature for up to 2 days. To reheat, place individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Butterscotch Bundt Cake contains approximately 350 calories.

Carbohydrates

Each serving of Butterscotch Bundt Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Butterscotch Bundt Cake contains approximately 18 grams of fat.

Proteins

Each serving of Butterscotch Bundt Cake contains approximately 4 grams of protein.

Vitamins and minerals

Butterscotch Bundt Cake is not a significant source of vitamins and minerals.

Alergens

Butterscotch Bundt Cake contains dairy (butter, sour cream) and eggs.

Summary

Butterscotch Bundt Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Butterscotch Bundt Cake is a classic dessert that is perfect for any occasion. With its rich and moist cake base and sweet butterscotch icing, this cake is sure to be a crowd-pleaser. Enjoy a slice with a cup of coffee or tea for a delightful treat that will satisfy your sweet tooth.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Butterscotch Bundt Cake. It was a hot summer day, and I was rummaging through an old box of recipes that I had collected over the years. As I flipped through the yellowed pages, a worn and tattered piece of paper fell out and landed at my feet. Intrigued, I picked it up and saw the words "Butterscotch Bundt Cake" scrawled in faded ink at the top.

I felt a surge of excitement as I read through the ingredients and instructions. The recipe seemed simple enough, yet the combination of flavors sounded absolutely delicious. I knew I had to give it a try.

I traced my finger along the words on the paper, feeling a sense of nostalgia wash over me. I could almost picture the person who had written out the recipe, their hands stained with butterscotch as they carefully penned each word. I wondered where this recipe had come from, who had passed it down through the generations until it found its way into my hands.

I decided to make the Butterscotch Bundt Cake that very afternoon. I gathered all the ingredients, measuring out the flour, sugar, butter, and butterscotch chips with care. As I mixed the batter, the sweet scent of butterscotch filled the air, bringing back memories of childhood and simpler times.

I poured the batter into a greased Bundt pan and slid it into the oven, watching as the cake rose and turned a golden brown. The aroma that wafted through the kitchen was intoxicating, making my mouth water in anticipation.

When the cake was finally done, I let it cool before carefully turning it out onto a platter. The Butterscotch Bundt Cake looked perfect, with a shiny glaze of butterscotch drizzled over the top. I couldn't wait to take a bite.

As I savored that first mouthful, I knew I had stumbled upon something truly special. The cake was moist and rich, with a deep butterscotch flavor that danced on my taste buds. It was unlike any other cake I had ever tasted, a true masterpiece of sweet indulgence.

I shared the Butterscotch Bundt Cake with my family and friends, watching as their eyes lit up with delight at the first bite. They all wanted the recipe, and I gladly shared it with them, passing on the legacy of this incredible cake to the next generation.

In the years that followed, the Butterscotch Bundt Cake became a staple in my kitchen. I made it for birthdays, holidays, and special occasions, each time feeling a sense of pride and joy as I watched my loved ones enjoy every crumb.

I often wondered about the origins of the recipe, about the person who had first created it and the journey it had taken to reach me. I imagined a grandmother much like myself, standing in her own kitchen many years ago, mixing together flour and sugar, butter and butterscotch, with love and care.

And so, as I continue to make the Butterscotch Bundt Cake for my own family, I do it with a sense of gratitude and reverence for all the grandmothers who came before me, passing down their recipes and traditions through the generations. I may not know where this recipe truly came from, but I do know that it holds a special place in my heart, a reminder of the power of food to bring joy and connection to those we love.