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Butterscotch Coffee Cake

VARIATION: use chocolate chips instead of butterscotch; omit the brown sugar-pecan-cinnamon filling."

Ingredients

Batter:
2 cups sifted flour
1 ½ cups sugar
8 ounces (2 sticks) unsalted butter, softened to room temperature
2 eggs, beaten
8 ounces sour cream
2 teaspoons grated lemon rind
1 tablespoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup butterscotch chips


Filling:
3/4 cup brown sugar
½ cup finely chopped pecans
½ teaspoon cinnamon


shortening for greasing pan
confectioners’ sugar


Instructions

1. Preheat oven to 350o.

2. In a large bowl, combine all batter ingredients, except butterscotch chips and beat until smooth. Fold in chips.

3. In a separate bowl, mix brown sugar, pecans and cinnamon.

4. Spoon 2/3 of the batter into a well-greased tube (bundt cake) pan. Evenly distribute the remaining batter on top. Bake 45 minutes or until a toothpick inserted in the center comes out clean.

5. Let the cake cool completely before removing it from the pan.

If a few pieces stick to the bottom of you baking pan (this is a very dense, moist cake, that doesn’t come easily out of the pan,) just stick them on top of the cake; the confectioners’ sugar will camouflage the problem.

If a few pieces stick to the bottom of you baking pan (this is a very dense, moist cake, that doesn’t come easily out of the pan,) just stick them on top of the cake; the confectioners’ sugar will camouflage the problem.

6. Using a flour sifter or sieve, dust cake with confectioners’ sugar.

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Servings

12

Nutritional Information
Per Serving

no nutrition information available