Butterscotch Crunch Cake Bliss
A mouthwatering cake that balances crispy, crunchy textures with the smooth, rich flavor of butterscotch. Perfect for any gathering!
Ingredients
For the cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup butterscotch chips
- 1 cup crushed graham crackers
- 0.5 cup roasted chopped nuts (like pecans or almonds)
Optional toppings
- more butterscotch chips
- whipped cream
- fresh fruit
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until well-blended.
- In another bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time. Then, add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with butterscotch chips, mixing until just combined.
- Gently fold in crushed graham crackers and chopped nuts.
Baking
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
- Once cooled, top with additional butterscotch chips, whipped cream, or fresh fruit as desired.
Notes
Store in an airtight container at room temperature for up to 3 days. For extended storage, refrigerate for about a week or freeze individual slices for up to 2 months. Reheat in the microwave for 20-30 seconds or in the oven at 350°F for about 10 minutes. Substitutions for butterscotch chips and nuts are encouraged.