Butterscotch Bundt Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist and indulgent, this butterscotch bundt cake is perfect for satisfying any sweet tooth.
Ella x
Ingredients
- 250 gall-purpose flour
- 300 ggranulated sugar
- 150 gunsalted butter
- 3large eggs
- 100 mlbutterscotch syrup
- 1 mlvanilla extract
- 12 gbaking powder
- 5 gsalt
- 50 gbrown sugar
- 100 gchopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 23cm bundt pan and set it aside.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the flour to incorporate air and ensure even baking.
- 3
In a large bowl, cream the butter and sugars until light and fluffy.
Tip: Use an electric mixer to beat the butter until it becomes creamy and pale.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Make sure to scrape down the sides of the bowl after each addition to ensure even mixing.
- 5
Stir in the butterscotch syrup and vanilla extract.
Tip: Use a rubber spatula to scrape the sides and bottom of the bowl, ensuring all ingredients are well combined.
- 6
Gradually mix in the flour mixture, alternating with the chopped walnuts.
Tip: Begin and end with the flour mixture to avoid overmixing the batter.
- 7
Pour the batter into the prepared bundt pan and smooth the top.
Tip: Use a spatula to create a smooth surface and ensure even baking.
- 8
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check the cake frequently during the last 10 minutes of baking to avoid overcooking.
- 9
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tip: Let the cake cool completely before slicing and serving.
- 10
Once the cake is completely cool, drizzle with melted butter and sprinkle with brown sugar.
Tip: This will add a delicious, caramelized glaze to the cake.
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