Introduction
A Butterscotch Bundt Cake is a delightful dessert that marries the rich, buttery flavor of butterscotch with the classic, elegant shape of a Bundt cake. Known for its moist crumb and beautiful presentation, this cake is perfect for any occasion, whether it’s a family gathering, holiday celebration, or simply as a sweet treat to enjoy with a cup of coffee or tea. The deep amber color and gooey texture make it an irresistible crowd-pleaser that will have everyone asking for the recipe.
The History
Butterscotch has its origins in 19th-century England, specifically in the town of Doncaster, where it is believed to have been invented. The word “butterscotch” likely comes from “scorch” (referring to the caramelizing process of sugar) and “butter,” a key ingredient in the original candy. Bundt cakes, on the other hand, gained popularity in America in the 1950s and 60s thanks to the Nordic Ware company, which trademarked the distinctive fluted Bundt pan design. The combination of butterscotch flavor with the Bundt shape is a relatively modern twist that has become a favorite among bakers for its rich taste and elegant presentation.
Ingredients Breakdown
- Flour: Provides the structure of the cake. All-purpose flour is typically used for a balanced texture.
- Baking Powder: A leavening agent that helps the cake rise and become light and fluffy.
- Salt: Enhances the overall flavor and balances the sweetness.
- Butter: Adds richness and moisture. It should be at room temperature for proper creaming.
- Brown Sugar: Gives the cake its deep caramel flavor and contributes to the moist texture.
- Eggs: Act as a binder and provide structure and moisture.
- Vanilla Extract: Enhances the overall flavor profile and complements the butterscotch notes.
- Buttermilk: Adds a subtle tanginess and helps keep the cake tender and moist.
- Boiled Butterscotch: Often used in the form of sauce or made from scratch by boiling butter, brown sugar, cream, and salt for a rich topping or swirl.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C).
- Prepare Bundt pan by greasing thoroughly with butter or non-stick spray to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Cream butter and sugar: In a stand mixer, beat 1 cup softened unsalted butter and 1 1/2 cups packed brown sugar until light and fluffy (about 3–5 minutes).
- Add eggs and vanilla: Beat in 3 large eggs, one at a time, followed by 1 teaspoon vanilla extract.
- Alternate mixing: Add the dry ingredients in three parts, alternating with 1 cup of buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Swirl in butterscotch: Fold in or swirl in 1/2 cup homemade or store-bought butterscotch sauce into the batter gently for a marbled effect.
- Pour batter into pan: Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake: Place in the preheated oven and bake for 45–55 minutes, or until a toothpick inserted in the thickest part comes out clean.
- Cool: Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
- Glaze (optional): Drizzle with additional butterscotch sauce or a powdered sugar glaze before serving.
Tips
- Use room temperature ingredients for even mixing and a smooth batter.
- Don’t overmix the batter once flour is added to avoid a dense or tough cake.
- Let the cake cool slightly in the pan before inverting to prevent it from collapsing.
- To test doneness, insert a toothpick near the center—if it comes out clean or with a few crumbs, it’s done.
- If the cake starts to brown too quickly on top, cover it loosely with aluminum foil.
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
Variations and Customizations
- Nuts: Add chopped pecans or walnuts to the batter for added crunch.
- Chocolate: Swirl in some melted chocolate or top with chocolate ganache for a decadent twist.
- Spiced Butterscotch: Add a pinch of cinnamon, nutmeg, or clove to the batter for a warm, spiced flavor.
- Coffee Infusion: Add a tablespoon of instant coffee granules to the dry ingredients to enhance the butterscotch flavor.
- Layered Butterscotch: Drizzle butterscotch sauce between layers if making a stacked cake version.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Dairy-Free: Substitute butter with vegan butter, buttermilk with almond milk + lemon juice, and use vegan butterscotch sauce.
Health Considerations and Nutritional Value
While a Butterscotch Bundt Cake is a rich and indulgent dessert, it can be enjoyed in moderation as part of a balanced diet. A typical slice (assuming 12 servings) contains approximately:
- Calories: 350–450 kcal
- Total Fat: 15–20g (mainly from butter and oil)
- Carbohydrates: 60–70g (from sugar and flour)
- Protein: 4–6g (from eggs and milk)
- Fiber: 0.5–1g
- Sugar: 35–45g
To make a healthier version:
- Replace some of the all-purpose flour with whole wheat flour.
- Use coconut sugar instead of brown sugar to lower the glycemic index.
- Substitute applesauce for part of the butter or oil.
- Use a sugar-free butterscotch sauce or make a reduced-sugar version at home.
Those with dietary restrictions can opt for gluten-free, dairy-free, or vegan alternatives as mentioned in the variations section.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup butterscotch sauce (store-bought or homemade), plus extra for drizzling
Directions
- Preheat your oven to 350°F (175°C).
- Grease a 10- to 12-cup Bundt pan thoroughly with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl or stand mixer, beat the softened butter and brown sugar together until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.