Butterscotch Coffee Cake Food

BUTTERSCOTCH COFFEE CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 13" x 9" baking pan.
• In the microwave, melt the butterscotch baking chips (watch closely not to scorch the chips).
• In a mixing bowl, combine cream cheese and milk (or cream if using); stir in melted butterscotch chips; set aside.
• Combine flour, sugar, baking soda and baking powder.
• Cut in cold butter, until mixture resembles fine crumbs.
• In another bowl, combine eggs, buttermilk and vanilla; stir into flour mixture just to moisten.
• In prepared baking pan, spread the butterscotch/cream cheese mixture evenly in the bottom of the pan.
• Spoon the buttermilk cake batter over the butterscotch crust; sprinkle with the topping.
• Bake for 40-45 minutes.
• To make the topping: combine the flour and sugar; cut in butter until mixture resembles fine crumbs, stir in pecans; sprinkle over top of cake before baking.

CAKE MIX BUTTERSCOTCH COFFEE CAKE

Steps:

• Mix together oil, water and egg.
• Add cake mix and puddings.
• Mix well.
• Pour half of batter into greased 9x13" pan.
• Top with half of crumb topping, then rest of batter, finally with last half of the topping.
• Bake at 350 for 1 hour.

BUTTERSCOTCH SAUCE

Steps:

• Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
• Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
• To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

OLD-FASHIONED BUTTERSCOTCH CAKE

Steps:

• For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
• Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
• Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
• Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
• Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
• For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
• In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
• Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
• For the butterscotch sauce:
• Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
• Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
• Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

BUTTERSCOTCH LOVE CAKE

Steps:

• Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.
• For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla
• For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.
• For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.
• Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.
• For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve.

APPLE BUTTERSCOTCH COFFEE CAKE

Steps:

• In a large mixing bowl combine the eggs, sugar, grenadine, apples, walnuts and butterscotch chips. Mix well and set a side.
• In a medium mixing bowl combine the flour, wheat flour, baking soda, cinnamon and salt. Mix well.
• Stir the flour mixture into the apple mixture and stir till all the ingredients are well combined. Batter should be pink and lumpy.
• Lightly coat the sides and bottom of a loaf pan. Pour the mixture into the pan.
• For the topping combine the 1 tablespoon of flour, wheat flour, 1/2 teaspoon of cinnamon, butter and 1/4 cup of walnuts in a small mixing bowl till the ingredients look like fine crumbs.
• Sprinkle the crumb mixture over the batter in the pan and bake in the oven at 350 degrees for 45-50 minutes.

BUTTERSCOTCH CAKE

Steps:

• Grease and line two 7inch sandwich tins.
• Cream butter and sugar together, add egg yolks, syrup, vanilla and milk and beat well
• Sieve dry ingredients together and stir into creamed mixture.
• Whisk egg whites until stiff and fold in.
• Turn into prepared tins and bake at 190 C (gas 5)
• For 20-25 mins.
• When cool sandwich together with butter icing and sprinkle icing sugar on top.

BUTTERSCOTCH-PECAN COFFEE CAKE

Steps:

• Heat oven to 350ºF.
• Drizzle 2 Tbsp. butter onto bottom of 8-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with 3 Tbsp. each dry pudding mix and nuts.
• Remove crescent dough from cans. (Do not unroll dough.) Cut each roll of dough into 8 slices. Gently pull each slice apart slightly. Place 8 slices, cut sides up, over nuts in pan. Drizzle with 2 Tbsp. butter; top with 3 Tbsp. dry pudding mix and 2 Tbsp. nuts. Repeat with remaining dough slices, butter, dry pudding mix and nuts.
• Bake 25 to 30 min. or until golden brown. Cool cake in pan 10 min. Meanwhile, whisk cream cheese and milk in medium bowl until blended. Stir in sugar.
• Loosen cake from sides of pan with knife. Invert cake onto plate; drizzle with icing.

BUTTERSCOTCH COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs and nuts in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle half the crumb mixture onto bottom of greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Beat dry cake mix, dry pudding mix, sour cream, eggs and 3/4 cup milk in large bowl with mixer until blended.
• Pour half the batter into prepared pan; sprinkle with remaining crumb mixture. Cover with remaining cake batter.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely.
• Transfer cake to plate. Mix cream cheese and sugar in small bowl until blended. Stir in remaining milk. Spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle glaze over cake. Let stand until glaze is firm.

BUTTERSCOTCH BANANA CAKE

Steps:

• Preheat oven to 375°F.
• Grease 10-cup Bundt pan or round tube pan.
• Microwave 1-1/3 cups butterscotch morsels in medium, uncovered, microwave-safe bowl on medium-high(70%) power for 1 minute.
• STIR.
• The morsels may retain some of their original shape.
• If necessary, microwave an additional 10 to 15 second intervals, stirring just until morsels are melted.
• Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixer bowl.
• Beat on low speed until moistened.
• Beat on high speed for 2 minutes.
• Stir 2 cups batter into melted morsels.
• Stir chocolate chips and chopped nuts into remaining batter.
• Alternately spoon batters into prepared baking pan.
• Bake 35-45 minutes or until wooden pick inserted in cake comes out clean.
• Cool in pan for 20 minutes; invert onto wire rack to cool completely.
• Place remaining morsels in small, heavy-duty plastic bag.
• Microwave on medium-high(70%) power for 30 seconds; knead.
• Microwave an additional 10-15 second intervals, kneading until smooth.
• Cut tiny corner from bag; squeeze to drizzle over cake.

BUTTERSCOTCH COFFEE

Steps:

• In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes., In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.

BUTTERSCOTCH COFFEE CAKE

Steps:

• 1. Spray a 9x13 oblong pan with cooking spray.
• 2. Mix all cake ingredients in mixing bowl on high speed of mixer. Batter will get thick and batter lighten in color while mixing. Set aside.
• 3. Mix topping ingredients together. Set aside.
• 4. Spread half of batter into prepared pan. Sprinkle batter with half the topping mixture.
• 5. Spread remaining batter and sprinkle remaining topping on top of cake.
• 6. Bake on center rack in center of your oven at 350 degrees for at least 45 minutes. Test for doneness at 45 minutes, bake additional time as needed until cake tests done. (ovens and baking pans can make differences in baking time)
• 7. When cake tests done in center, remove and set aside to cool.
• 8. Delicous for a breakfast coffee cake or after dinner with a cup of coffee.
• 9. Enjoy!! :)