IRRESISTIBLE BUTTERSCOTCH CAKE
This velvety, melt in your mouth golden yellow butterscotch cake is drenched in intensely butterscotchy glaze for the perfect butterscotch cake.
Provided by Adaptations by Jenni Field from recipes by Joan Hayes (cake) and Jocelyn Adams (icing)
Categories Cake Recipes
Time 1h5m
Number Of Ingredients 14
Steps:
- Line 3 8" cake pans (See Note 2) with parchment paper and spray the sides of the pan with pan spray.
- Set your oven rack in the center of the oven and preheat to 350F.
- In a large bowl, or in the bowl of your stand mixer, add all the dry ingredients and whisk together thoroughly.
- In a medium bowl, whisk together 1/4 cup of the milk, the eggs, and the vanilla.
- Add the softened butter and the milk egg mixture to your mixing bowl. Mix on low speed to moisten the ingredients, then increase the speed to medium and beat for two minutes to develop the structure of the batter.
- Mix in the remainder of the milk just until smoothly combined.
- Divide the batter evenly among the three pans. If weighing, you should have about 17 oz of batter per cake pan. Smooth the top of the batter and bake until well risen, deeply golden brown and just barely starting to pull away from the sides of the pan. If you have an instant read thermometer, you're looking for an internal temperature of 195F-200F. This will take between 25-30 minutes, depending on your oven. Start checking at 20-22 minutes just to be safe.
- Remove to racks to cool for 15 minutes.
- Run a thin spatula around the inside of each cake pan and then turn the cakes out on cooling racks to cool completely.
- Optional: You can wrap each cake layer in plastic wrap as soon as you turn them out. This makes sure that all the moisture that would otherwise evaporate out of the cake stays inside. This will give you the moistest possible cake.
- Melt the butter over medium heat.
- Add the dark brown sugar and salt. Whisk constantly over medium-high heat until the butterscotch is smooth and boiling.
- Keep whisking. It will go through a phase where the butterscotch gets kind of sloppy looking. The butter will separate out and you will think something has Gone Wrong. Keep whisking and cooking.
- The butterscotch will come back together. When it comes back together, continue whisking until you see some smoke coming off the butterscotch and you smell a caramelized sugar smell.
- Carefully whisk in the cream, a bit at a time, until it's all in. The butterscotch will hiss and spit and may seize up. That's okay. continue whisking over medium-low heat until all of the butterscotch has melted back into to cream, and then cook, whisking frequently, until it reaches 237F.
- Remove from the heat and strain into a large pitcher or bowl.
- Allow to cool and thicken a bit for about 30 minutes before icing your cake.
- When ready to ice your cake, place a rack over a rimmed baking sheet. Use a long serrated knife to slice off the domes from your cake layers. Save for snacking or to make butterscotch cake pops.
- Place one layer of cake on an 8" cake board (or a piece of cardboard you cut to 8" and wrap in foil) and put on the rack over the baking sheet.
- Pour or ladle on about 2/3 cup of icing and spread to the edge with an offset spatula.
- Add the second layer and repeat with another 2/3 cup of icing.
- Place the last layer, bottom side up, on top and press gently so all the layers adhere.
- Pour a generous amount of icing over the top of the cake, starting in the middle and then working out to the edges, allowing it to run down over the sides of the cake. Ideally you will get complete coverage doing this. If not, you can use an offset spatula to scoop up some excess from the tray and do any patching that is necessary. Do take care to cover the top completely and smoothly. The sides are not as important, especially once you slice it.
- Allow the cake and icing to sit at room temperature until completely cool (remember, your icing is still warm when you pour it), at least two hours.
- Use two large spatulas or a cake shovel to move the iced cake off the rack and onto your serving tray.
- Cake will stay fresh for 2-3 days before cutting. Once you slice it, store the cake, covered, at room temperature for 3-4 days.
Nutrition Facts : Calories 524 calories, Carbohydrate 62.4 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 29.2 grams fat, Fiber 0.7 grams fiber, Protein 5.4 grams protein, SaturatedFat 17.9 grams saturated fat, ServingSize 1/16, Sodium 401 grams sodium, Sugar 42 grams sugar
GRANDMA'S BUTTERSCOTCH PIE
This is one of my favorite holiday pies. Serve with whipped cream. Yum!
Provided by dschecht
Categories Desserts Pies Custard and Cream Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
- Whisk in egg yolks; continue to cook and stir until filling is thickened.
- While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
- Remove filling from heat, and stir in butter and vanilla.
- Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 41.5 g, Cholesterol 59.9 mg, Fat 8.9 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 292.6 mg, Sugar 30.3 g
BUTTERSCOTCH CANDY
My kids didn't think it possible to make butterscotch candies. This proved them wrong!
Provided by Susan White
Categories Desserts Candy Recipes
Time 45m
Yield 40
Number Of Ingredients 7
Steps:
- Generously butter a 10x15 inch baking pan (with sides).
- In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 5.2 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 8.9 mg, Sugar 5.2 g
OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING
My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. -Beth Vorst, Columbus Grove, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.
Nutrition Facts : Calories 455 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 323mg sodium, Carbohydrate 76g carbohydrate (61g sugars, Fiber 1g fiber), Protein 4g protein.
OLD FASHIONED CHOCOLATE BROWNIE CAKE
This brownie-cake is so good! The best part is the frosting - very chocolaty but not too sweet. Originally from Esther Shank's Mennonite cookbook, tweaked just a bit by me.
Provided by puppitypup
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- CAKE.
- Preheat oven to 375F; grease and flour a 9x13 pan.
- In a large microwave-safe bowl, combine butter, shortening, cocoa and water. Heat in microwave to boiling, stirring occasionally.
- Meanwhile, in mixing bowl, combine sugar and flour.
- Pour hot mixture over sugar and flour and mix to combine.
- Add remaining cake ingredients and beat until well blended.
- Pour into pan and bake for 35-45 minutes or until done (toothpick inserted comes out clean and when shaken, cake seems set).
- Pour icing on cake immediately after taking it out of oven.
- ICING.
- In medium microwave-safe bowl, combine butter, cocoa and buttermilk in bowl and heat in microwave until boiling, stirring to occasionally.
- Pour hot mixture into mixing bowl and add powdered sugar and vanilla. Beat until smooth.
- Pour over hot cake right after removing from oven.
- If using nuts, sprinkle over icing while still soft.
- NOTE: If you prefer a thinner "brownie height" cake, bake in an 11 x 15 pan at 400°F for 20-25 minutes or until done.
Nutrition Facts : Calories 544.1, Fat 25.7, SaturatedFat 12.6, Cholesterol 76.6, Sodium 343, Carbohydrate 77.4, Fiber 1.9, Sugar 58.9, Protein 4.8
OLD-FASHIONED CLEMENTINE POUND CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Adjust the oven rack to the center of the oven. Grease two loaf pans with butter and dust with flour.
- Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, stopping once or twice to scrap down the sides of the bowl with a rubber spatula, about 5 minutes. Add the eggs, one at a time, beating well after each addition; then add the clementine juice and zest and the vanilla.
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to get rid of any lumps. Add the flour to the mixer in two additions, alternating with the milk, and mixing until combined.
- Pour the batter into the prepared loaf pans. Bake for 1 hour 10 minutes, until golden and light. Let the cakes cool for 15 minutes before turning them out of the pans. Set the cakes right-side-up on a rack to cool.
- For the glaze: In a bowl, combine the confectioners' sugar and the clementine juice and zest. Whisk together until smooth. Apply the glaze to the cakes while they are still warm.
OLD-FASHIONED BUTTERSCOTCH SAUCE
Make and share this Old-Fashioned Butterscotch Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan combine sugar, syrup, and butter.
- Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute; remove from heat and let stand for 5 minutes.
- In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce.
- Pour into jars, cover, and refrigerate.
- Place jar in a pan of warm water to reheat.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
- In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
- Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
- Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
- Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
- Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
- When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
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- 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.
- 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.
- 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.
- 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.
- 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.
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