A curious thing happened the other day. I was surprised to see -for the first time here- butterscotch chips at the supermarket. So I bought it on a whim, not having any specific plans of what to do with it.
The very next day, the Food Librarian posts a recipe for a delicious looking butterscotch bundt cake.
I simply had to make it. I just used my regular tube tin, which could tolerantly double as a make-shift bundt pan (I’ve got my eye on this, but this is also really nice).
The recipe makes alot of batter; I was afraid my tin would overflow. But it doesn’t rise too much, so it was borderline but fine.
1 3/4 cup brown sugar, packed
3/4 cup sour cream
3/4 cup butter, softened
3 1/3 cup flour
1 Tbsp baking powder
1 tsp salt
1 1/4 cups whole milk
1 cup butterscotch chips
1/4 cup butter
1/4 cup brown sugar, packed
2 Tbsp whole milk
1 cup sifted powdered sugar
2 tsp vanilla
Preheat oven to 325 degrees. Butter and flour a 10 or 12-cup capacity Bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt to combine.
Using an electric mixer with paddle attachment, cream butter and sugar together until light and fluffy, about 3-4 minutes.
Add eggs one at a time, blending well after each addition.
Blend in sour cream. Scrape down sides of bowl.
On slow speed, alternately add 1/3 of the flour mixture with 1/2 the milk, beginning and ending with the flour mixture until blended. Scrape down sides of bowl to combine.
Add 1/3 of the batter to the Bundt pan.
Sprinkled half the butterscotch chips on top, avoiding the sides of the pan.
Add half the remaining batter into the pan, spreading out to cover the first layer and chips.
Add the remaining chips on top, followed by the rest of the batter. Smooth out the top.
Bake for 60-70 minutes or until a skewer comes out clean.
Remove from the oven and place on wire rack and let cool for 15 minutes.
Remove from pan and let cool completely before glazing.
To make the glaze: In a medium saucepan, stir together the butter, brown sugar, milk. Bring to a boil. Remove from heat and stir in the powdered sugar and vanilla. Stir until smooth. Pour hot glaze over cooled cake.