Prep 30 mins
Cook 55 mins
This is a tasty and moist change from a regular pound cake.
- 1 cup butterscotch chips
- 2 tablespoons instant coffee
- 1⁄4 cup water
- 1 cup butter, softened
- 1 1⁄2 cups sugar
- 3 cups self-rising flour
- 3⁄4 cup buttermilk
- 4 eggs
- Melt together in top of a double boiler the morsels, instant coffee, and water.
- Cream together butter and sugar; blend into the butterscotch mixture.
- Add flour alternately with the buttermilk to the creamed mixture.
- Add eggs, one at a time, beating well after each addition.
- Turn into a well-greased and floured Bundt pan or a tube pan.
- Bake at 350 degrees for 55-60 minutes.
- Cool for 15 minutes before removing from pan.
Susan, this made a very large bundt cake that is delicious. The thing I like most about it is, it is not too sweet. And the texture is perfect. I was worried at first because I did not have any self-rising flour so I put out the cry for help on Q&A and we came up with mixing baking powder with regular flour. It definitely worked because the cake came right to the top of the bundt pan. Also, I only had 1 tbsp of coffee and used 1 tbsp decaf to make up the two. In spite of that, I ended up with a wonderfully light and delicious cake. Thanks for the recipe.I should also mention that the cake was perfectly done at 45 minutes.
I followed the recipe exactly, but the cake came out kind of dry for a pound cake. It had a mellow flavor too, not as butterscotch as I was hoping. I thought about jazzing it up by poking it with some kind of syrup, maybe rum based, but pound cakes are so sinful as-is, I figure I'll just have to keep looking for a recipe that suits me better. It was still a good cake, very nice with a cup of tea, but it wasn't as decadent as I'd expect a pound cake to be.
I was so disapointed! I don't know what happenned. I followed the recipe to a T, I didn't change any ingredients. The cake had no flavour to it, I tasted it on 3 different days thinking the cake needed the flavors to blend in together.