Description
This Old-Fashioned Butterscotch Crunch Cake is a nostalgic dessert that combines rich, buttery butterscotch flavor with a crunchy, caramelized topping. Moist and tender, this cake is perfect for special occasions or whenever you crave a cozy, homemade treat. Serve it warm with vanilla ice cream or a drizzle of caramel sauce for an irresistible finish!
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup buttermilk
For the Butterscotch Crunch Topping:
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ½ cup chopped pecans or walnuts (optional)
- ½ teaspoon cinnamon
- ½ cup butterscotch chips
Instructions
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Make the Cake Batter:
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Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
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In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
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Add the eggs and vanilla, mixing until well combined.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Alternate adding dry ingredients and buttermilk to the wet mixture, mixing just until combined.
Prepare the Butterscotch Crunch Topping:
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In a small bowl, combine brown sugar, melted butter, chopped nuts, cinnamon, and butterscotch chips.
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Pour the batter into the greased pan and sprinkle the topping evenly over the cake batter.
Bake the Cake:
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Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool slightly before slicing. Serve warm with whipped cream or vanilla ice cream.
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Notes
- Nut-Free Option: Omit the nuts for a smooth, classic butterscotch flavor.
- Extra Moisture: Add ¼ cup sour cream or applesauce for an even softer cake.
- Storage: Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American