PREP TIME: 25 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR 10 MINS | YIELD: 16 SERVINGS
This cake melted my heart the moment I first tasted it. It’s a simple brown sugar sour cream cake drizzled with thick butterscotch icing. A beautiful fall dessert that is wonderful all year round!
Ingredients
Cake:
2 1/4 c. (286g) all-purpose flour
1/2 tsp baking soda
1/2 tsp fine salt
1/2 tsp ground cinnamon
2 sticks (227g) unsalted butter, at room temperature
1 1/2 c. (300g) packed light brown sugar
1/2 c. (100g) granulated sugar
2 tsp vanilla extract
3 large eggs, at room temperature
1 c. (227g) sour cream
Icing:
4 tbsp (57g) unsalted butter
1/2 c. (100g) packed light brown sugar
1/4 c. heavy cream
1/4 c. (30g) powdered sugar, sifted
1/8 tsp fine salt
How to make Butterscotch Bundt Cake
To Make the cake:
Step 1: Prepare the oven. Preheat it to 325 degrees F. And using a nonstick cooking spray or melted shortening, generously grease a 10-inch bundt pan. Spread the grease into every nooks and cranny using a pastry brush to make sure that the cake won’t stick.
Step 2: Place the flour, baking soda, salt, and cinnamon in a medium bowl. Whisk until well combined.
Step 3: Put the butter and sugars into the bowl of an electric mixer. Beat for about 4 minutes on medium speed until very light and fluffy. Add the vanilla, then the eggs, a piece at a time, beating every after each addition. Add the sour cream alternately with the flour mixture. Make sure to beat every each addition until just combined.
Step 4: Into the prepared pan, pour the batter. Release any air bubbles by tapping the pan against the counter. Then, place inside the preheated oven and bake for about 50 minutes to an hour. Remove the cake from the oven when done and onto a wire rack. Let it cool for at least 30 minutes before taking the cake out of the pan.
To Make the icing:
Step 5: Melt the butter in a medium saucepan over medium heat. Once the butter has melted, add the sugar and cream. Whisk until incorporated, then bring to a simmer. Cook for approximately 5 minutes, whisking often. When done, remove from the heat, then add the sifted powdered sugar. Stir well until combined. Immediately drizzle the icing over the cake and allow it to sit for at least 20 minutes before slicing. You can keep the cake for up to 2 days at room temperature, covered.
Ingredients
- Cake:
- 2 1/4 c. (286g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon
- 2 sticks (227g) unsalted butter, at room temperature
- 1 1/2 c. (300g) packed light brown sugar
- 1/2 c. (100g) granulated sugar
- 2 tsp vanilla extract
- 3 large eggs, at room temperature
- 1 c. (227g) sour cream
- Icing:
- 4 tbsp (57g) unsalted butter
- 1/2 c. (100g) packed light brown sugar
- 1/4 c. heavy cream
- 1/4 c. (30g) powdered sugar, sifted
- 1/8 tsp fine salt
Instructions
To Make the cake:
Step 1: Prepare the oven. Preheat it to 325 degrees F. And using a nonstick cooking spray or melted shortening, generously grease a 10-inch bundt pan. Spread the grease into every nooks and cranny using a pastry brush to make sure that the cake won’t stick.
Step 2: Place the flour, baking soda, salt, and cinnamon in a medium bowl. Whisk until well combined.
Step 3: Put the butter and sugars into the bowl of an electric mixer. Beat for about 4 minutes on medium speed until very light and fluffy. Add the vanilla, then the eggs, a piece at a time, beating every after each addition. Add the sour cream alternately with the flour mixture. Make sure to beat every each addition until just combined.
Step 4: Into the prepared pan, pour the batter. Release any air bubbles by tapping the pan against the counter. Then, place inside the preheated oven and bake for about 50 minutes to an hour. Remove the cake from the oven when done and onto a wire rack. Let it cool for at least 30 minutes before taking the cake out of the pan.
To Make the icing:
Step 5: Melt the butter in a medium saucepan over medium heat. Once the butter has melted, add the sugar and cream. Whisk until incorporated, then bring to a simmer. Cook for approximately 5 minutes, whisking often. When done, remove from the heat, then add the sifted powdered sugar. Stir well until combined. Immediately drizzle the icing over the cake and allow it to sit for at least 20 minutes before slicing. You can keep the cake for up to 2 days at room temperature, covered.
