Butterscotch Bundt Cake

From Cooking Light. It says to use cooking spray to grease the pan, but that never works for me, so I use butter, although I do realise that makes it far less 'light'. Oh well, at least the cake comes out of the pan!

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

•  butter, to grease
• 2  tablespoons  dry breadcrumbs
• 7  tablespoons butter, softened and divided
• 2  cups  packed dark brown sugar
• 2⁄3 cup low-fat cream cheese
• 2  teaspoons vanilla extract
• 3  large eggs
• 1  large  egg white
• 2 1⁄4 cups all-purpose flour
• 1⁄2 cup cornstarch
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup 1% low-fat milk
• 1  tablespoon powdered sugar

Directions

1. Preheat oven to 325 degrees F. Coat a 12 cup Bundt pan with butter and dust with breadcrumbs.
2. Melt 4 Tbsp butter in a large saucepan over medium heat. Add brown sugar and cook 2 minutes, stirring all the time (sugar won't melt). Pour mixture into a large bowl and leave to cool about 20 minutes or so.
3. Add 3 Tbsp butter, cream cheese and vanilla to bowl and beat with a mixer on low speed 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add eggs and egg white, 1 at a time, beating well between each addition.
4. Combine flour, cornstarch, baking soda and salt in another bowl and stir with a whisk. Add flour mixture to sugar mixture, alternating with milk, stirring after each addition.
5. Pour batter into greased pan and bake at 325 degrees F for 1 hour or until wooden pick inserted and inch from the edge comes out clean.
6. Cool in pan 10 minutes on wire rack, then remove carefully from pan. Leave to cool completely and dust with powdered sugar to serve.