BUTTERSCOTCH COFFEE CAKE
This recipe comes from the Gooseberry Patch 303 Simple & Satisfying Recipes cookbook.
Provided by Liz Kelsay
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- With an electric mixer on medium speed, combine dry cake mix, dry pudding mixes, eggs, oil and water.
- Pour into a greased 9" x 13" baking pan.
- Combine remaining ingredients and sprinkle over cake.
- Bake at 350 degrees for 40 minutes, or until toothpick tests clean.
- Let cool before slicing.
BUTTERSCOTCH-PECAN COFFEE CAKE
You know anything made with butterscotch flavor and pecans is going to be good-and this scrumptious coffee cake drizzled with icing is no exception.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 2.5 g, Cholesterol 20 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
BACON BUTTERSCOTCH COFFEE CAKE
Original Bisquick mix teams up with bacon and butterscotch flavors for a coffee cake with rich and complex flavors.
Provided by By Annalise Sandberg
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 9-inch cake pan with cooking spray.
- Cook bacon in skillet until browned and fat is rendered, about 5 minutes. Remove bacon with slotted spoon, and place on paper towel to drain.
- In large bowl, mix 2 cups Bisquick mix, the granulated sugar and baking soda. Add buttermilk and egg, and mix until just combined. Fold in the butterscotch chips and cooked bacon.
- To make Streusel, in small bowl, mix 1/3 cup Bisquick mix and the brown sugar. Cut in cubed butter until roughly the size of small peas.
- Spread batter in cake pan. Sprinkle with streusel. Bake 22 to 25 minutes or until golden and toothpick inserted in center comes out clean. Cool completely, 45 to 60 minutes.
- To make Icing, mix powdered sugar and 2 tablespoons milk. Add additional milk if necessary. Drizzle over cooled coffee cake.
Nutrition Facts : ServingSize 1 Serving
BUTTERSCOTCH COFFEE CAKE
This is so good with a hot cup of coffee for breakfast or brunch. You may let these rise the night before, place them in the refrigerator, and place them in your preheated oven the next morning.(Its similar to a recipe called "monkey bread")
Provided by joy b.
Categories Other Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a small bowl, combine sugar, dry pudding mix, and cinnamon. Dip frozen rolls in the melted butter then roll in the sugar mixture. Place in the bottom of a lightly greased bundt pan. Sprinkle with pecans. Layer more rolls dipped in the sugar mix and sprinkle with pecans. there will be about 12 rolls in all (1/2 of a 24count bag) Put remaining butter, sugar mixture, and pecans on top.. Cover bundt pan with plastic and place in a warm place to thaw and rise about five or six hours until double in size. Preheat oven to 350 degrees and bake 20-25 minutes.
- 2. The picture shown was made from a recipe that called for an entire 24 roll bag of frozen dinner rolls, and it was too much for my bundt pan, so I use 1/2 bag of rolls with better results.
BUTTERSCOTCH CAKE
Easy and it doesn't use a cake mix. Butterscotch is almost as good as chocolate. I have been making this cake for years, since I was married to Peter Pan. He wanted the recipe, but I got custody of it and the kids.
Provided by mandabears
Categories Dessert
Time 1h5m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Grease a Bundt pan.
- I use Pam spray In a large bowl combine all ingredients, except butterscotch chips.
- Mix at low speed for 1 minute, then at medium speed for 3 minutes.
- Fold in butterscotch chips.
- Pour into Bundt pan.
- Bake for 50-60 minutes or until toothpick inserted near center of cake comes out clean.
- Cool in pan for 30 minutes.
- Invert onto serving plate.
- Can dust with confectioners sugar.
Nutrition Facts : Calories 4868.4, Fat 269.5, SaturatedFat 125.8, Cholesterol 947.2, Sodium 3063.1, Carbohydrate 559.7, Fiber 5.1, Sugar 411.4, Protein 57.8
CAKE MIX BUTTERSCOTCH COFFEE CAKE
Make and share this Cake Mix Butterscotch Coffee Cake recipe from Food.com.
Provided by Recipe Junkie
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
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 SNACK CAKE
This is a great, super simple, recipe from my friend Kristen. I make it often for BBQ's. It always is gone!
Provided by Little Suzy Homemak
Categories Dessert
Time 50m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Bring the milk and the butterscotch pudding mix to a boil over medium heat. Stir often so it doesn't scorch. Remove from heat and stir in the cake mix.
- Pour the cake mix into a greased 9x13 pan. Sprinkle the cake with the butterscotch chips and nuts. Bake at 350 degrees for 35-40 minutes. Let cool completely and cut into pieces to serve.
Nutrition Facts : Calories 245.8, Fat 11.7, SaturatedFat 5.3, Cholesterol 3.9, Sodium 194.7, Carbohydrate 33, Fiber 0.7, Sugar 22.6, Protein 2.7
BUTTERSCOTCH COFFEE CAKE
This cake has butterscotch/cream cheese bottom with a light buttermilk cake, and a delicious topping... YUM!
Provided by Kittencalrecipezazz
Categories Breads
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 15
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.
BUTTERSCOTCH COFFEE CAKE
Sink your teeth into something sweet with our Butterscotch Coffee Cake recipe. Utilizing JELL-O® Butterscotch Flavor Instant Pudding for a quick prep time, Butterscotch Coffee Cake is a fancifully fun take on traditional coffee cakes.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h20m
Yield 20 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8372 g, Sugar 0 g, Protein 4 g
OLD-FASHIONED BUTTERSCOTCH CAKE
Provided by Food Network
Time 1h50m
Yield 1 (9-inch) 3-layer cake; 12 servings
Number Of Ingredients 23
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 COFFEE CAKE
Our best friends, Kurt and Joanne are also our neighbors 1 acre behind us. I always make this cake for Kurt's birthday, for their Christmas and Thanksgiving breakfast as well. Kurt loves it and any excuse to have it is so welcomed!
Provided by Patti Rahilly- Jones
Categories Other Breakfast
Time 1h
Number Of Ingredients 9
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!! :)
APPLE BUTTERSCOTCH COFFEE CAKE
A sweet, moist coffee cake with a bit of crunch. Great for brunches, or potlucks. Keep one in the freezer for unexpected company, your sure to get lots of compliments.
Provided by Leahferne
Categories Breakfast
Time 1h5m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 230.5, Fat 7.5, SaturatedFat 2.5, Cholesterol 40.2, Sodium 214.2, Carbohydrate 38.6, Fiber 2.4, Sugar 23.7, Protein 4.2
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