Butterscotch Buckle
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich and indulgent dessert featuring a moist, butterscotch-infused cake, topped with a crunchy streusel topping and served warm.
Ella x
Ingredients
- 250butter
- 400 kgsugar
- 150 kgbrown sugar
- 3eggs
- 120 mlbutterscotch syrup
- 250 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 100unsalted butter, melted
- 100 ggranulated sugar
- 120 goatmeal
- 100 gchopped nuts
Detail level
Instructions
- 1
Preheat the oven to 180\u00b0C (350\u00b0F). Grease a 20cm square baking pan and line it with parchment paper.
- 2
In a medium saucepan, combine the butter, brown sugar, butterscotch syrup, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature of the syrup, aiming for 115\u00b0C (240\u00b0F).
- 3
In a large bowl, whisk together the flour, baking powder, and granulated sugar.
- 4
In a separate bowl, whisk together the eggs and melted butter.
- 5
Add the wet ingredients to the dry ingredients and stir until just combined.
- 6
Pour the butterscotch syrup mixture into the batter and stir until smooth.
- 7
Transfer the batter to the prepared baking pan and smooth the top.
- 8
In a small bowl, mix together the oatmeal, brown sugar, and chopped nuts. Sprinkle the streusel topping evenly over the batter.
Tip: Use your fingers or a fork to create a crumbly texture.
- 9
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Serve warm, dust with powdered sugar if desired.
- 10
Let the buckle cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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