Grown up, and that is a terribly hard thing to do. It is much easier to skip it and go from one childhood to another.- F. Scott Fitzgerald
So what s your first thought when you hear the word butterscotch. If it’s icecream with bits of caramelly nuts and candy, then you were a 90s kid like me!
Did you know butterscotch simply means brown sugar and butter? So anything that has brown sugar and butter is essentially butterscotch flavour. No nuts in the equation at all. Took a while for me to wrap my mind around that one. Things that are engraved in my head are strange.
So this is a super simple cake. Basic ingredients and simple flavour. Its always amusing to me how one ingredient can change the entire bake into a completely different one.
Here of course that one star ingredient is brown sugar. It even makes a difference on the darkness of your sugar. Use dark for deeper flavour and light for subtle caramelly undertones.
Slices of this tender cake can be wolfed down easily with tea or coffee but I think doubling the recipe and baking in a bundt pan can up the visual appeal a bit. Or bake it in a round pan and use as layers in your next celebration cake
Butterscotch or Brown sugar cake
Ingredients
- 150 grams or 2/3 cup unsalted butter room temperature
- 250 grams or 1 1/4 cup brown sugar
- 2 eggs room temperature
- 250 grams or 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 160 ml or 2/3 cup whole milk at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 160 C/ 325 F. Butter and flour a 9 x 4 inch loaf pan.
- In a bowl, sift or whisk together the flour , baking powder and salt. Keep aside.
- In another bowl, whisk together the butter and sugar until light and fluffy and creamy.
- Add the eggs, one by one and beat well after adding each.
- Add the vanilla extract and beat well.
- Now, add flour and milk in alternate additions and mix on low until each addition is just incorporated.. So 1/3 of the flour mixture , 1/2 of the milk , 1/3 of the flour mixture , the remaining half of milk and finally the remaining 1/3 of the flour.
- POur batter into prepared pan.
- Smoothen top and bake for 45- 55 minutes until a skewer or knife inserted in the centre comes out clean and the top springs back on touch when pressed.
- Cool in pan for 5 minutes .
- Then unmould and cool completely on wire rack
Notes
Recipe can be doubled and baked in a bundt pan. Or the same recipe can be baked in a 8 inch round or square pan.
You can reduce the sugar to 1 cup for less sweetness.
Omit the salt if using salted butter
My measuring cup is 240 ml
I know brown is supposed to be drab but this cake is anything but that.Not too sweet, not too rich, not too dense. It is soft and buttery and has this lovely understated flavour.