Butterscotch brown sugar bundt cake! It’s sweet, moist, rich and tastes so caramelly!
This cake has heaps of brown sugar in it — both in the batter and in the sticky, glossy glaze that gets poured over the top. The yoghurt in the batter gives it a moist fluffy crumb (it’s unbelievably moist!). I have added crushed butterscotch chips in the batter to give a bite to the cake. I also added little cardamom for fragrance, you cannot taste it in the cake. It’s completely optional.
Added bonus – the house is filled with the smells of caramelising brown sugar & vanilla with a hint of cardamom!
Let’s talk about the glaze for a second. It’s so rich! It tastes like toffee & butterscotch. I’ll suggest make a larger batch and pour it over your ice creams 🙂
I’ve reduced the amount of sugar in the cake from the original recipe as the glaze is also quite sweet. I’ve used my bundt pan to bake this, you can bake it a regular 9-inch pan too, just adjust the cooking time. This also makes a great layer cake with some butterscotch flavoured whipped cream. Yum!
For the cake:
280 grams all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cardamom (optional)
225 grams unsalted butter at room temperature
200 grams brown sugar (1 cup packed)
1 tsp vanilla
3 eggs, room temperature
1 cup (240ml) thick yoghurt, room temperature
1 tsp grated lemon zest (optional)
100-150 grams butterscotch chips – coarsely crushed (optional)
For the butterscotch glaze:
50 grams unsalted butter
100 grams packed light brown sugar
120 ml heavy cream (1/2 cup)
a pinch of salt
butterscotch chips for decorations
1. Preheat oven to 160 deg C. Grease the baking pan with some butter, especially the ridges. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.
2. Sift together the flour, baking soda, salt, and cardamom; set aside.
3. Cream the butter & sugar for 4-5 minutes until light and fluffy.
4. Add the vanilla and lemon zest and mix just to combine.
5. Add the eggs one at a time, beating well after each addition.
6. Add the flour mixture in thirds, alternating with the yoghurt, beginning and ending with the flour, and mix for another 1 to 2 minutes.
7. Add the crushed butterscotch chips and mix it slightly.
8. Fill bundt pan with batter and tap firmly to remove any large air bubbles.
9. Bake for 60 to 75 minutes, until a tester inserted in the centre comes out clean. If the top is getting too brown, cover it with aluminium foil and continue baking.
10. Cool for 15 minutes, then remove from the pan and transfer to a wire rack to cool completely.
To make the butterscotch glaze: Put the butter, brown sugar, and cream in a medium saucepan and stir over medium heat until the sugar has completely dissolved. Bring to a boil and cook until thickened, about 5 minutes. Let the glaze cool slightly, then pour over the cooled cake. Decorate with butterscotch chips.