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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 ⅛ teaspoon salt ¾ cup butterscotch chips Filling: ¾ cup brown sugar ½ cup finely chopped pecans ½ teaspoon cinnamon shortening for greasing pan confectioners’ sugar

Nutritional information

No nutrition information available

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 ⅔ 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.