Butterscotch Coffee Cake

RettaJo Submitted by Butterscotch Coffee Cake
RettaJo Submitted by Butterscotch Coffee Cake
This is a very dense, moist unusual cake. As a variation use chocolate chips instead of butterscotch chips; 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 18 teaspoon salt ¾ cup butterscotch chips confectioner's sugar FILLING ¾ cup brown sugar ½ cup finely chopped pecans ½ teaspoon cinnamon shortening for greasing pan confectioners’ sugar VARIATION: substitute ¾ cup chocolate chips instead of butterscotch chips;

Nutritional information

No nutrition information available

Instructions

1. butter and flour a bundt ppan 2. Preheat oven to 350o. 3. In a large bowl, combine all batter ingredients, except butterscotch chips and beat until smooth. Fold in chips. 4. In a separate bowl, mix brown sugar, pecans and cinnamon. 5. Spoon ⅔ of the batter into a well-greased tube pan. Evenly distribute the remaining batter on top. Bake 45 minutes or until a toothpick inserted in the center comes out clean. 6. 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. 7. Using a flour sifter or sieve, dust cake with confectioners’ sugar. VARIATION: use chocolate chips instead of butterscotch chips; omit the brown sugar-pecan-cinnamon filling.