Butterscotch Coffee Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This butterscotch coffee cake is my go to recipe when I want something impressive without spending hours in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have a golden, tender cake that tastes like you fussed over it all morning. I love using almond milk because it keeps things light while adding a subtle nuttiness, plus it's naturally lower in calories than dairy. The butterscotch syrup swirled throughout makes it feel extra special, and honestly, this recipe is so straightforward that even if baking isn't your strong suit, you'll nail it every time.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter
- 60 mlbutterscotch syrup
- 2 egglarge eggs
- 100 mlunsweetened almond milk
- 6 gbaking powder
- 3 gsalt
- null nullbutter for greasing
- 50 gbrown sugar
- 50 gchopped walnuts(optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm square baking dish and set aside.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together the butter, butterscotch syrup, eggs, and almond milk.
Tip: Make sure to scrape down the sides of the bowl to avoid lumps.
- 4
Add the wet ingredients to the dry ingredients and mix until just combined.
Tip: Don't overmix.
- 5
If using walnuts, fold them into the batter with a rubber spatula.
- 6
Pour the batter into the prepared baking dish.
- 7
In a small bowl, mix together the brown sugar and chopped walnuts (if using).
Tip: Use your fingers or a pastry blender to mix until crumbly.
- 8
Sprinkle the streusel topping evenly over the batter.
- 9
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on it to avoid overbrowning.
- 10
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let it cool before slicing to serve.
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