Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 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
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.
* 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.
* 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.
