Butterscotch Crumb Cake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Butterscotch Crumb Cake is a delicious baked dessert featuring a moist cake layer infused with butterscotch syrup, topped with a buttery walnut crumb mixture. Made with flour, sugar, eggs and butter, this cake takes just 20 minutes to prepare and 35 minutes to bake. It suits anyone looking for a satisfying teatime treat or dessert that combines warm butterscotch flavour with crunchy walnut topping.
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
- all-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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