Butterscotch Bundt Cake
Celebrate the holidays in style with this minimal butterscotch bundt cake! Bursting with rich, nutty butterscotch flavor, but understated and elegant in appearance, this cake will elevate your holiday dessert table without a doubt.
Servings: 12 slices
Ingredients
For the cake:
- 2 ¼ cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ½ sticks butter room temp
- 1 cup light brown sugar
- 1 cup dark brown sugar
- 1 ½ teaspoon vanilla extract
- 3 eggs
- 1 ¼ cup milk
For the glaze:
- 4 tablespoon butter
- ½ cup light brown sugar
- 2 tablespoon maple syrup
- ¼ cup cream
- ⅓ cup powdered sugar sifted
- pinch of salt
Instructions
For the cake:
- Preheat oven to 325ºF and prepare a Bundt pan with cooking oil.
- Mix together flour, baking soda, salt, cinnamon and nutmeg in a large mixing bowl and set aside.
- In a standard mixer, cream together the butter and brown sugars until fully mixed.
- Add in add in eggs and vanilla and beat until fully combined.
- Alternate adding milk and dry mixture to the wet ingredients, making sure not to over-mix.
- Pour batter into the Bundt pan and bake for about 50 minutes, or until your a toothpick or knife comes out clean.
For the glaze:
- Melt the butter over a saucepan on medium heat. then add the brown sugar and cream and whisk until combined, letting simmer for about 5 minutes.
- Remove from heat and add in the sifted powdered sugar and salt, mixing until smooth. If you don’t sift the sugar, you’ll get clumps in your glaze!
- Add in your maple syrup at the end for the finishing touch of flavor.
- Let the glaze cool slightly and pour over your cake.