 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
This cake has butterscotch/cream cheese bottom with a light buttermilk cake, and a delicious topping... YUM! Ingredients:
1 (12 ounce) package butterscotch chips |
2 (3 ounce) packages cream cheese, softened |
2 tablespoons milk or 2 tablespoons half-and-half cream |
3 cups flour |
3/4 cup sugar |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 cup cold butter (no substitutions) |
2 eggs, slightly beaten |
1 cup buttermilk |
1 teaspoon vanilla |
1/2 cup flour |
1/2 cup white sugar or 1/2 cup brown sugar |
1/4 cup butter (no substitutions) |
1/2 cup chopped pecans |
Directions:
1. Set oven to 350 degrees F.
2. Grease a 13 x 9 baking pan.
3. In the microwave, melt the butterscotch baking chips (watch closely not to scorch the chips).
4. In a mixing bowl, combine cream cheese and milk (or cream if using); stir in melted butterscotch chips; set aside.
5. Combine flour, sugar, baking soda and baking powder.
6. Cut in cold butter, until mixture resembles fine crumbs.
7. In another bowl, combine eggs, buttermilk and vanilla; stir into flour mixture just to moisten.
8. In prepared baking pan, spread the butterscotch/cream cheese mixture evenly in the bottom of the pan.
9. Spoon the buttermilk cake batter over the butterscotch crust; sprinkle with the topping.
10. Bake for 40-45 minutes.
11. 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.
|
|