Butterscotch Bundt Cake

Butterscotch Bundt Cake – a fluffy and moist cinnamon brown sugar cake with a homemade butterscotch glaze that adds the perfect amount of extra sweetness.

 

 

Remember when you were a little kid and you went to your grandparents house and they gave you one of those hard butterscotch candies or the little strawberry candies with the filling inside? 

Well, this Butterscotch Bundt Cake will bring back all those great memories of those yummy butterscotch candies!

This post is only about the butterscotch candies, not the strawberry ones, I just brought those up because I always think of both of the candies when I think of my sweet Granny.

 

Butterscotch Bundt Cake

For the cake :

• 2 1/4 all-purpose flour
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 2 sticks of softened unsalted butter
• 1 cup of packed brown sugar
• 1 cup of granulated sugar
• 2 teaspoons of vanilla (or measure with your heart)
• 3 large eggs
• 1 cup of sour cream

For the Icing :

• half a stick of unsalted butter (4 tablespoons)
• 1/2 cup of packed brown sugar
• 1/4 cup of heavy whipping cream
• 1/2 cup of powdered sugar
• 1 teaspoon of vanilla (or measure with your heart)
• 1/8 teaspoon of salt

 

In a bowl, combine the flour, baking soda, salt, and cinnamon together, then set it aside.

In a large mixing bowl or stand mixer, beat the softened butter and sugars for about 5 minutes or until light and fluffy.

 

Add in the vanilla, eggs, and sour cream. Slowly add in the flour combination, about 1/2 of a cup at a time, making sure to scrape down the sides of the bowl until it is all well incorporated. 

The batter should be light and fluffy.

 

Scoop the batter into a greased bundt pan and bake in the oven at 325 degrees for 50 to 60 minutes. Mine baked for 55 minutes. 

 

 

Cool in the bundt pan for at least 30 minutes before transferring it to a cooling rack to cool the rest of the way.

 

For the icing, melt the butter and sugar together in a small pot. Whisk in the vanilla and heavy cream and allow it to simmer for about 3-4 minutes before removing it from heat. Sift in the powdered sugar to ensure there aren’t any clumps in the icing. 

Immediately drizzle over the cake, and let it stand for about 20 minutes until the icing is set before serving.

 

 

 

 

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