Butterscotch Crumb Cake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
There's something magical about a warm slice of butterscotch crumb cake fresh from the oven, and I'm thrilled to share my favorite version with you. This cake comes together in just 55 minutes from start to table, making it perfect for unexpected guests or a weekend treat without the fuss. The butterscotch syrup adds incredible flavor while the walnuts provide healthy fats and protein that make this indulgence a bit more wholesome. Best of all, you probably have most of these ingredients in your pantry already, so it's an economical dessert that tastes like you've spent hours in the kitchen.
Ella x
Ingredients
- 200 gall-purpose flour
- 250 ggranulated sugar
- 150 gunsalted butter
- 3large eggs
- 50 mlbutterscotch syrup
- 10 gbaking powder
- 5 gsalt
- 75 gbrown sugar
- 50 gunsalted butter, melted
- nullall-purpose flour, for dusting
- 75 ggranulated sugar, for topping
- 50 gbutter, for topping
- 100 gwalnuts, chopped
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease two 20cm round cake pans. Dust the pans with flour and set aside.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2 minutes.
- 4
Beat in the eggs one at a time, then beat in the butterscotch syrup.
- 5
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
- 6
Divide the batter evenly between the prepared pans and smooth the tops.
- 7
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 8
While the cakes are baking, prepare the streusel topping by mixing together the brown sugar, flour, and melted butter in a small bowl.
- 9
Remove the cakes from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- 10
To assemble, place one cake layer on a serving plate and top with a layer of streusel topping, followed by the second cake layer.
- 11
Drizzle with butterscotch syrup and sprinkle with chopped walnuts.
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