Butterscotch Pound Cake

READY IN: 1hr 25mins
Recipe by susan

This is a tasty and moist change from a regular pound cake.

Top Review by bert2421

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.

Ingredients Nutrition

Directions

  1. Melt together in top of a double boiler the morsels, instant coffee, and water.
  2. Cream together butter and sugar; blend into the butterscotch mixture.
  3. Add flour alternately with the buttermilk to the creamed mixture.
  4. Add eggs, one at a time, beating well after each addition.
  5. Turn into a well-greased and floured Bundt pan or a tube pan.
  6. Bake at 350 degrees for 55-60 minutes.
  7. Cool for 15 minutes before removing from pan.

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