Butterscotch Chip Bundt Cake Recipes

BUTTERSCOTCH BUNDT CAKE

Steps:

• Preheat oven to 325° F (163° C). Coat the inside of a 10-cup (9 or 10 inch) bundt pan with vegetable shortening or butter. Sprinkle a couple tablespoons of flour inside the pan and shake it around so that the entire inside of the pan is thoroughly greased and floured. Tap out excess flour.
• Using an electric mixer, beat the butter and sugar on medium high speed until very light and fluffy, 3-4 minutes.
• Add the eggs and egg yolks one at a time, beating on medium-high for 20 for seconds after each addition to incorporate each egg into the batter before adding the next. Scrape down the sides of the bowl as necessary.
• Beat in the vanilla extract.
• Add the flour, salt, baking powder and baking soda to a separate bowl and stir with a wire whisk to combine.
• Add the flour and buttermilk to the batter in alternating additions: 1/3 of the flour, 1/2 the buttermilk, 1/3 of the flour, 1/2 the buttermilk, 1/3 of the flour. Beat each addition on medium-low speed just long enough to incorporate it into the batter, scraping down the sides of the bowl after each addition.
• Pour batter into prepared bundt pan and bake for 50-55 minutes, until a toothpick inserted into the center comes out clean. (If you haven't already made the butterscotch sauce, make it while the cake is baking.)
• Remove the cake from the oven and let cool in the pan for 5 minutes. Place a plate or serving platter over the top of the bundt pan and gently flip the cake over so that it's resting on the plate.
• Use a pastry brush to coat the cake with approximately 1 cup of butterscotch sauce. I like to do this in several layers, allowing some of the sauce to soak into the cake before coating it with another layer. Some of the sauce will pool around the bottom of the cake. Just scoop this up and pour it over slices as you serve.
• Serve with an additional 1 cup of butterscotch sauce for drizzling.

BUTTERSCOTCH POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
• Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
• Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
• Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
• Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.