Butterscotch Coffee Cake
Butterscotch Coffee Cake is full of butterscotch chips and pecans and drizzled with an easy butterscotch sauce.
Servings: 16
Ingredients
Butterscotch Sauce
- 1/2 cup salted butter
- 1 cup packed light brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Coffee Cake Batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup salted butter, melted
- 1 1/2 cups packed light brown sugar, divided
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2/3 cup butterscotch chips
- 1 cup chopped pecans
- 2 teaspoons ground cinnamon
Instructions
- To make butterscotch sauce, melt the butter in a medium saucepan. Add brown sugar and stir until melted.
- Stir in the heavy cream and bring to a boil. Boil for 3 minutes. Remove from heat and stir in vanilla. Pour into a bowl and let cool to room temperature.
- Preheat oven to 350 degrees and spray a tube pan or bundt pan with baking spray with flour.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Add melted butter to a large bowl. Whisk in 1 cup of packed light brown sugar and vanilla extract.
- Whisk in 2/3 cup butterscotch sauce.
- Whisk in eggs one at a time.
- Stir in half the flour mixture, then the sour cream, followed by the remaining flour mixture.
- Pour half the batter into the prepared pan.
- In a small bowl, mix together the pecans, remaining 1/2 cup brown sugar, and the cinnamon.Sprinkle half the mixture over the batter in the prepared pan.
- Pour the remaining batter into the pan, using a spatula to spread it evenly.Sprinkle remaining pecan mixture on top.
- Bake for 40 to 45 minutes. Check after 30 minutes and tent pan with foil if at risk of getting too brown on top.
- Let cool in pan for 15 minutes and then remove from pan and place on serving plate.
- Drizzle with remaining butterscotch sauce.
Nutrition
Calories: 459kcal