Butterscotch Bundt Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 23cm bundt pan and set it aside.

2. 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. 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. 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. 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. 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. 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. 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. 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. 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.