Butterscotch Cake
I adapted this recipe from Browned Butter Blondie. You can make the glaze or you can just drizzle store bought Caramel Sauce over it.
Equipment
- A candy thermometer will be helpful for glaze.
Ingredients
- 2 cups All-Purpose Flour
- 1/2 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1/2 tsp. Kosher Salt
- 1-1/2 Stick Unslated Butter, room temperature
- 2 cups Dark Brown Sugar
- 1 cup Full-fat Sour Cream, room temperature
- 1-1/2 tsp. Vanilla Extract
- 3 jumbo Eggs, room temperature
Cream Filling
- 1 cup Marshmallow Cream
- 1/2 cup Salted Butter, softened
- 1/2 tsp. Vanilla Extract
- 2-3 tsp. Heavy Cream
- 1-1/2 cups Confectioners Sugar, measure then sift
Glaze
- 3 Tbs. Unsalted Butter
- 1/2 cup Light Brown Sugar
- 1/4 cup Heavy Whipping Cream
- Tbs. Maple Syrup
- 1/2 tsp. Kosher Salt
- 1/3 cup Confectioners Sugar, measured then sifted.
Instructions
Cake
- Preheat oven to 350°.In a medium bowl, whisk together flour, baking soda, baking powder and salt together. Set asisde.
- In the bowl of a stand up mixer fitted with the paddle attachment, beat together butter and sugar, until light and fluffy.Scrape down sides and add eggs, one at a time.Add vanilla and mix well to combine.
- Alternating with sour cream, add flour in three additions. Mix on low and don't over mix. You can always incorporate last bits of flour with spatula before you pour int o pan.Generously grease a bundt pan. make sure you get into all the crevices.Place batter into pan. I like to use a large scoop to make sure it is in pan as even as possible.Smooth top and gie the pan a firm tap to release any air bubbles.Bake for about 45 minutes. You have to know your oven. My oven only took about 35 minutes. You want your tester to come out with a few moist crumbs. Remember it will continue to bake as the pan cools.
- Let cool in pan for 10 minutes then turn out onto cooling rack of serving platter.Let cool completely before glazing.
Cream Filling
- In a large bowl beat marshmallow cream and butter. Add in vanilla aand heavy crea and blend well.Gradually add in confectioners sugar until blended and fluffy. you can add another teaspoon of heavy cream if it is too thick.Place into a piping bag, fitted with a large round tip.
- Carefull flip cooled cake over. You can use either a melon baller to cut in 2-inch deep holes, save "tops"; or you can cut a trough half way thru cake and fill with cream.Carefully replace tops or cake from trough and flip back over.
Glaze
- You will need to make the glaze when it is ready to be used. So once the cake is completely cool and stuffed, melt the butter in a medium saucepan over a medium heat.Once butter is melted stir in brown sugar, salt, maple syrup and heavy cream.Bring to a simmer, stirring ocassionally. Glaze should thicken as it heats. Simmer for about 5 minutes.Remove from heat and immediately whisk in sifted confections sugar, until incorporated and smooth.Work quickly to drizzle glaze over cake. It will start to set as it cools and won't be pourable.Let sit for 10 mintes before slicing.