Butterscotch Swirl Cake

By foodiva

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 6 eggs, divided use
• 1 tablespoon rum extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 (3.5 oz) package instant butterscotch pudding mix
• 3/4 cup butterscotch ice cream topping*
• Butterscotch Glaze
• 1/4 cup (1/2 stick) butter, cubed
• 1/4 cup packed brown sugar
• 2 tablespoons milk
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans

Details

Servings 1
Adapted from veronicascornucopia.com

Preparation

Step 1

Amish Friendship Bread Variations

So as you may have guessed after my little rant, I won first place for this cake in the “bundt cakes” class this year, and

A tip on making the swirls is to fold your knife or spatula across from the short ends of the pan and not in a line down the middle.  This is hard to explain.  Let me see if I can do better.  Make a folding motion from one side of the pan across to the other side and keep doing it that way all the way around.   If you start at the front with it facing  you, you will plunk your knife down one one side, pull it under and toward you, then back up right before it hits the other side, in a circular motion, then turn your pan and repeat the folding motion all the way around.  Is that clear as mud?  Good, let’s do this.

1 (3.5 oz) package instant butterscotch pudding mix

Preheat oven to 350° F and grease and flour a 10″ bundt pan (I used Miracle Pan Release). Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add 5 of the eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, baking soda, baking powder, and salt in a bowl and whisk to combine; gradually add to creamed mixture alternately with sour cream, beating well after each addition.

Transfer 2 cups of batter to another large bowl; beat in the pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into prepared pan. Top with half of the butterscotch batter; cut through with a knife or spatula to swirl. Repeat layers and swirl.

For glaze, in a small saucepan, combine the butter, brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners’ sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

*I made my own butterscotch topping by bringing ½ cup packed brown sugar, ½ cup heavy cream, ¼ cup unsalted butter, and ½ teaspoon kosher salt (use only ¼ teaspoon if you only have table salt) to a gentle boil and cooking 5 minutes before adding 1 ½ teaspoons vanilla and cooling completely.

to indicate how many pieces of mail you sent, as I will be drawing from those that have put a number in that column only.  If you have sent mail this week and haven’t added your name, be sure to do so for a chance to win. Thanks to everyone who participated this week!

first place

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

This looks sooooooooooo good. I wonder would it work with caramel in the place of butterscotch.

This cake looks sooooo incredible, It makes me want a piece straight away :) I know what I will be trying in my kitchen this weekend – thank you for sharing!

Thanks for the feedback! Ovens can vary pretty wildly, I should probably calibrate mine to make sure I’m giving the right instructions! But those were the original instructions, so hopefully no one else will end up with a dry cake. I’m sorry yours did!

I made this cake today and it is absolutely delicious. I didn’t pay attention to the 10″ bundt pan and just used my regular size one and it starting cooking over the top. I grabbed a rectangular cake pan and quickly sprayed it and poured it in it. It finished cooking fine and is so good. I got the swirling directions correct too. Thanks for the recipe, I will try it again when I get a bigger bundt pan.

The happiest people don’t have the best of everything…they just make the best of everything.

the topping is an ingredient in the cake and the glaze is a recipe that you make and put on top.

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