Butterscotch Pound Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Butterscotch Pound Cake is a rich and indulgent dessert featuring butterscotch chips, brown sugar, and chopped pecans throughout. Made with butter, eggs, flour and sugar, this cake takes just 20 minutes to prepare and 25 minutes to bake. It suits anyone craving a sweet treat that combines classic pound cake with butterscotch flavours.
Ella x
Ingredients
- 250all-purpose flour
- 400granulated sugar
- 225unsalted butter, softened
- 4large eggs
- 200butterscotch chips
- 5 gbaking soda
- 3 gsalt
- 1 mLvanilla extract
- 150 mLmilk
- 50brown sugar
- 100chopped pecans
Detail level
Instructions
- 1
Preheat oven to 320°F (160°C) and grease a 9x5-inch loaf pan.
Tip: Use parchment paper for easy removal.
- 2
Whisk together flour, sugar, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the flour for even distribution.
- 3
Cream butter and brown sugar in a large bowl until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
Tip: Don't overmix the batter.
- 6
Fold in butterscotch chips and chopped pecans.
Tip: Be gentle to avoid crushing the nuts.
- 7
Pour batter into prepared loaf pan and smooth top.
Tip: Make sure the edges are even for even baking.
- 8
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake, or the cake will be dry.
- 9
Remove from oven and let cool in pan for 5 minutes.
Tip: Use a wire rack to cool completely.
- 10
Drizzle with melted butter and let cool completely before slicing.
Tip: Optional: top with whipped cream or ice cream for extra indulgence.
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