Butterscotch cake
After paying an extortionate amount for a slice of butterscotch cake in a cafe earlier this week and a lovely chat with my dear friend Kitty, I decided to make my own! The original recipe I used can be found here: http://www.channel4.com/4food/recipes/baking/cakes/butterscotch-sponge-cake-with-cream-cheese-frosting-recipe However, I have tweaked it slightly!
Ingredients for the cake
225g softened unsalted butter
125g light muscavado sugar
100g caster sugar
4 eggs
225g self raising flour
2 tsp vanilla extract
2 tbsp milk
For the sauce and frosting
25g unsalted butter
37g light muscavado sugar
25g granulated sugar
75g runny honey
60ml double cream
1/2 tsp vanilla extract
200g cream cheese
Method
1. Firstly, make the sauce. Put the butter, both sugars and honey in a small pan and melt over a low heat until smooth. Stir in the cream and vanilla. Leave to cool, ideally in the fridge, for a few hours or over night.
2. Add 8 spoonfuls of the sauce to the cream cheese and mix. Chill in the fridge to thicken.
3. To make the cake, beat the butter with a wooden spoon until soft. Add the sugars and beat until fluffy. Beat the eggs in, adding a little flour with each egg. Add the vanilla. Fold in any remaining flour with the milk.
4. Line a 20cm cake tin with greaseproof paper and preheat the oven to 160. Pour the mixture in to the tin and bake for 50minutes-1 hour.
5. Once the cake is cooled, spread the cream cheese mixture over the top. Drizzle with any remaining sauce, then feather the top.
And there you go! A lovely rich butterscotch cake. X Bo
Ingredients for the cake
225g softened unsalted butter
125g light muscavado sugar
100g caster sugar
4 eggs
225g self raising flour
2 tsp vanilla extract
2 tbsp milk
For the sauce and frosting
25g unsalted butter
37g light muscavado sugar
25g granulated sugar
75g runny honey
60ml double cream
1/2 tsp vanilla extract
200g cream cheese
Method
1. Firstly, make the sauce. Put the butter, both sugars and honey in a small pan and melt over a low heat until smooth. Stir in the cream and vanilla. Leave to cool, ideally in the fridge, for a few hours or over night.
2. Add 8 spoonfuls of the sauce to the cream cheese and mix. Chill in the fridge to thicken.
3. To make the cake, beat the butter with a wooden spoon until soft. Add the sugars and beat until fluffy. Beat the eggs in, adding a little flour with each egg. Add the vanilla. Fold in any remaining flour with the milk.
4. Line a 20cm cake tin with greaseproof paper and preheat the oven to 160. Pour the mixture in to the tin and bake for 50minutes-1 hour.
5. Once the cake is cooled, spread the cream cheese mixture over the top. Drizzle with any remaining sauce, then feather the top.
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| Ta da! |
And there you go! A lovely rich butterscotch cake. X Bo
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