When you’re craving a dessert that’s both comforting and elegant, look no further than this incredible Butterscotch Crunch Cake. This recipe is designed to be your go-to guide for a delightful homemade treat that’s surprisingly easy to whip up, making it perfect for any occasion or just because.
Key Ingredients for Butterscotch Crunch Cake :
- For the Cake:
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let stand for 5 minutes)
- For the Butterscotch Crunch Topping:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- ½ cup chopped pecans or walnuts (optional, for added crunch)
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
How to Make Butterscotch Crunch Cake
This Butterscotch Crunch Cake is a dream for bakers of all levels, promising a moist and tender crumb crowned with an irresistible, buttery crunch. Its simplicity belies the depth of flavor, making it a truly satisfying dessert. Imagine the aroma filling your kitchen as you prepare to indulge in this comforting treat. Preparation time is approximately 20 minutes, with baking time around 35-40 minutes.
Step-by-Step Instructions :
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and light brown sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
- Alternately Add Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined. Be careful not to overmix the batter.
- Prepare the Crunch Topping: In a separate medium bowl, combine the melted butter, packed light brown sugar, chopped nuts (if using), all-purpose flour, and ground cinnamon. Stir with a fork until the mixture is crumbly.
- Assemble the Cake: Pour about two-thirds of the cake batter into the prepared baking pan and spread it evenly. Sprinkle about half of the butterscotch crunch topping over the batter.
- Layer and Top: Gently spoon the remaining cake batter over the topping and spread carefully to cover. Sprinkle the rest of the butterscotch crunch topping evenly over the top layer of batter.
- Bake: Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool: Let the Butterscotch Crunch Cake cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving. This allows the topping to set and the cake to firm up.
Why You’ll Love This Butterscotch Crunch Cake
This Butterscotch Crunch Cake is an absolute winner because of its divine, moist cake base perfectly complemented by that irresistible, sweet, and slightly salty butterscotch crunch topping. It’s a far cry from a simple pound cake, offering a textural adventure that is both satisfying and incredibly more economical than purchasing a bakery-style dessert. The warm spices in the crunch topping, like cinnamon, mingle beautifully with the rich caramel notes of the brown sugar, creating a symphony of flavors that will have everyone asking for seconds.
Forget expensive store-bought desserts that often lack that homemade touch and can cost a small fortune. This recipe uses common pantry staples and is incredibly straightforward to assemble, proving that amazing flavor doesn’t have to break the bank or require advanced culinary skills. It’s a comforting hug in cake form, perfect for family gatherings, potlucks, or just a quiet afternoon treat. So, gather your ingredients and prepare to fall in love with this delightful Butterscotch Crunch Cake – your taste buds will thank you!
Storing and Reheating Tips
To keep your delicious Butterscotch Crunch Cake fresh and flavorful, proper storage is key.
- Room Temperature: Once completely cooled, the cake can be stored in an airtight container at room temperature for up to 3 days. Ensure there are no drafts or direct sunlight, which can dry out the cake or affect the topping.
- Refrigeration: For longer storage, up to 5 days, refrigerate the cake in an airtight container. The topping may soften slightly in the refrigerator.
- Reheating: If you prefer a warm slice, you can gently reheat individual portions in a microwave on low power for 10-15 seconds, or in a low oven (around 300°F/150°C) for a few minutes until warmed through. Be cautious not to overheat, as this can make the cake dry.
- Freezing: This Butterscotch Crunch Cake freezes beautifully! Wrap the cooled cake tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe airtight container. It will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before serving, or at room temperature. You can also slice and freeze individual portions for convenience.
Final Thoughts
This Butterscotch Crunch Cake is a testament to simple ingredients creating extraordinary flavor and texture. We highly encourage you to bake this delightful creation at home and experience its comforting warmth and irresistible crunch for yourself. It’s a recipe that’s sure to become a cherished favorite.
Butterscotch Crunch Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2.25 cups all-purpose flour, 1.5 teaspoons baking soda, 0.5 teaspoon salt
- In a large bowl, using an electric mixer, cream together the softened butter and light brown sugar until light and fluffy, about 3-4 minutes.1 cup unsalted butter, softened, 1.75 cups packed light brown sugar
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined. Be careful not to overmix the batter.1 cup buttermilk
- In a separate medium bowl, combine the melted butter, packed light brown sugar, chopped nuts (if using), all-purpose flour, and ground cinnamon. Stir with a fork until the mixture is crumbly.0.5 cup unsalted butter, melted, 1 cup packed light brown sugar, 0.5 cup chopped pecans or walnuts, 0.25 cup all-purpose flour, 0.5 teaspoon ground cinnamon
- Pour about two-thirds of the cake batter into the prepared baking pan and spread it evenly. Sprinkle about half of the butterscotch crunch topping over the batter.
- Gently spoon the remaining cake batter over the topping and spread carefully to cover. Sprinkle the rest of the butterscotch crunch topping evenly over the top layer of batter.
- Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Let the Butterscotch Crunch Cake cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving. This allows the topping to set and the cake to firm up.
Notes
* Room Temperature: Once completely cooled, the cake can be stored in an airtight container at room temperature for up to 3 days.
* Refrigeration: For longer storage, up to 5 days, refrigerate the cake in an airtight container.
* Reheating: Gently reheat individual portions in a microwave on low power for 10-15 seconds, or in a low oven (around 300°F/150°C) for a few minutes.