Butterscotch Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">350g dark brown sugar, packed</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 240ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">150g butterscotch chips</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">150g dark brown sugar</li><li class="ingredients-single-item">120ml double cream</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g icing sugar, sifted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">24cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (150°C fan). Thoroughly grease a 24cm (10-inch) bundt pan with butter, making sure to get into all the crevices. Dust the pan with flour, tapping out any excess. This careful preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This pre-mixing ensures even distribution of leavening agents throughout your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add the dark brown sugar and beat on medium-high until light and fluffy, about 4-5 minutes. This extended creaming process incorporates air into the mixture, creating a tender crumb in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract. The mixture might look slightly curdled at this point – that's perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture (flour-buttermilk-flour-buttermilk-flour). Mix just until combined after each addition. Overmixing can develop too much gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the butterscotch chips by hand using a rubber spatula, ensuring they're evenly distributed throughout the batter. The chips will create delightful pockets of butterscotch flavor in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake should spring back when lightly touched and will have pulled away slightly from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan on a wire rack for exactly 15 minutes – no more, no less. This timing is crucial as it allows the cake to set enough to hold its shape but still be warm enough to release easily. Invert the cake onto the wire rack to cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the butterscotch glaze, melt the butter in a medium saucepan over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar has dissolved and the mixture is bubbling, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully add the cream (it will bubble vigorously) and salt, stirring constantly until smooth. Remove from heat and stir in the vanilla extract. Let cool for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gradually whisk in the sifted icing sugar until you achieve a smooth, pourable consistency. If the glaze is too thick, add a teaspoon of cream at a time; if too thin, add a bit more icing sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the cooled cake on a wire rack set over a baking sheet (to catch drips). Pour the glaze slowly and evenly over the top of the cake, allowing it to drip naturally down the sides. The glaze will set in about 30 minutes at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Transfer the glazed cake to a serving plate. For the best flavor, let the cake sit for at least an hour before slicing to allow the butterscotch flavors to fully develop. The cake will keep well in an airtight container at room temperature for up to 4 days, or refrigerated for up to a week.</li></ol>