VARIATION: use chocolate chips instead of butterscotch; omit the brown sugar-pecan-cinnamon filling.
Yields
12
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.