Butterscotch Brown Betty

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 20cm x 20cm baking dish and set it aside.

   Tip: Use a well-seasoned baking dish to prevent sticking.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

   Tip: Sifting the dry ingredients ensures even distribution of the baking soda.

3. 3

   In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy, about 3 minutes.

   Tip: Make sure to scrape down the sides of the bowl to incorporate all the sugar.

4. 4

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: This ensures the cake is moist and even.

5. 5

   Gradually mix in the flour mixture until just combined, being careful not to overmix.

   Tip: Overmixing can result in a dense cake.

6. 6

   Transfer the cake batter to the prepared baking dish and smooth the top.

   Tip: Use a spatula to spread the batter evenly and prevent air pockets.

7. 7

   Arrange the chopped walnuts on top of the cake batter in a single layer.

   Tip: This adds texture and visual appeal to the dish.

8. 8

   Drizzle the butterscotch sauce evenly over the walnuts.

   Tip: You can make the butterscotch sauce ahead of time and store it in an airtight container in the fridge for up to 2 weeks.

9. 9

   Pour the heavy cream over the butterscotch sauce, making sure the sauce is completely coated.

   Tip: This creates a rich and creamy sauce.

10. 10

    Dot the top of the sauce with the unsalted butter.

    Tip: This adds a touch of richness and flavor to the dish.

11. 11

    Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

    Tip: The cake is done when it's golden brown and set to the touch.

12. 12

    Remove from the oven and let cool in the dish for 5 minutes before slicing and serving.

    Tip: This allows the sauce to set and the cake to cool slightly, making it easier to slice.