ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE
Chopped apples give texture and flavor to this easy one-bowl cake. The simple butterscotch glaze topping takes the flavor over the top!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
- In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 0 g
BUTTERSCOTCH APPLE SPICE CAKE
Make and share this Butterscotch Apple Spice Cake recipe from Food.com.
Provided by Coasty
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 180°C.
- Butterscotch sauce: combine sugar and 125ml water into a small pot and stir over medium heat until sugar dissolves.
- Cook, while brushing sides of pot with a wet pastry brush to prevent sugar crystals forming, until dark caramel in colour about 10 minutes.
- Remove from heat and add 25ml cream and 20g butter.
- Pour half of this mixture into the base of a greased 18cm x 23cm pan. Place the sliced apple onto the butterscotch and set aside.
- Return remaining caramel mixture to the head, add remaining cream and butter and cook until combined 2-3 minutes.
- Sieve together the flours, baking powder and spices into the bowl of an electric mixer, add sugar and mix to combine. With mixer on low speed, add butter and mix until just combined.
- Whisk together milk, eggs and vanilla paste in a separate bowl. Add one third to milk mixture to mixer and beat until just combined. Repeat process twice with remaining mixture.
- Spoon mixture over butterscotch apples, smooth top and bake until golden and firm to the touch.70-80 mins, then turn onto a wire rack.
- Serve immediately with extra butterscotch sauce.
Nutrition Facts : Calories 810, Fat 33.5, SaturatedFat 20.4, Cholesterol 146, Sodium 376.5, Carbohydrate 122.4, Fiber 2.5, Sugar 80.2, Protein 8.6
BUTTERSCOTCH POKE CAKE
Make and share this Butterscotch Poke Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Place first 5 ingredients in large bowl. mix with electric mixer until well blended.
- Spread batter in a sprayed 9x13 pan --
- Bake 40-45 minutes.
- Cool in pan 5-10 minutes.
- Use handle of a wooden spoon to poke holes every 1 1/2" across cake.
- Pour sweetened condensed milk evenly over cake.
- Let cool completely.
- Spread cake with butterscotch ice cream topping.
- Top with cool whip --
- Serve chilled.
Nutrition Facts : Calories 537, Fat 23.6, SaturatedFat 8.6, Cholesterol 82.9, Sodium 465.3, Carbohydrate 76.4, Fiber 0.8, Sugar 41.9, Protein 7.3
BUTTERSCOTCH SWIRL CAKE
I was tickled when my swirled dessert took first place and best of division at the Los Angeles County Fair. People hovered over it, commenting on how pretty it looked. I was basking in all the attention. -Marina Castle Kelley, Canyon Cntry, California
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.
Nutrition Facts : Calories 650 calories, Fat 27g fat (15g saturated fat), Cholesterol 171mg cholesterol, Sodium 573mg sodium, Carbohydrate 94g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.
BUTTERSCOTCH SPICE CAKE
A quick, easy butterscotch spice cake. Kids love it!
Provided by Sonja
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
- Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 38.9 g, Cholesterol 62 mg, Fat 16.1 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 437.1 mg, Sugar 25 g
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