Butterscotch Blondie Bundt Cake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 20 |
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Camilla Saulsbury Ingredients:
3 cups all-purpose flour |
2 1/4 cups packed light brown sugar |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
4 large eggs, at room temperature |
1 cup sour cream |
1/2 cup unsalted butter, melted and cooled slightly |
1/4 cup vegetable oil |
1 tablespoon vanilla extract |
1 1/2 cups white chocolate chips |
1 cup coarsely chopped toasted macadamia nuts or 1 cup pecans |
Directions:
1. Preheat oven to 350°; spray a 10-inch bundt pan with nonstick baking spray with flour.
2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda.
3. Add eggs, sour cream, butter, oil, and vanilla to flour mixture.
4. Using an electric mixer on medium speed, beat for 1 minute, until blended.
5. Scrape sides and bottom of bowl with a spatula.
6. Beat on high speed for 2 minutes.
7. Gently stir in white chocolate chips and nuts.
8. Spread batter evenly in prepared pan.
9. Bake in preheated oven for about 70 minutes or until a pick comes out with a few moist crumbs attached.
10. Let cool in pan on a wire rack for 20 minutes, then invert cake onto rack to cool completely.
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