Butterscotch Coffee Cake
This cake has butterscotch/cream cheese bottom with a light buttermilk cake, and a delicious topping... YUM!
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INGREDIENTS
Nutrition- 1(12 ounce) package butterscotch chips
- 2
- 2
- 3cups flour
- 3⁄4cup sugar
- 1teaspoon baking soda
- 1teaspoon baking powder
- 1
- 2
- 1cup buttermilk
- 1teaspoon vanilla
CRUMB TOPPING
- 1⁄2cup flour
- 1⁄2
- 1⁄4
- 1⁄2cup chopped pecans
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DIRECTIONS
- Set oven to 350 degrees F.
- Grease a 13" x 9" baking pan.
- In the microwave, melt the butterscotch baking chips (watch closely not to scorch the chips).
- In a mixing bowl, combine cream cheese and milk (or cream if using); stir in melted butterscotch chips; set aside.
- Combine flour, sugar, baking soda and baking powder.
- Cut in cold butter, until mixture resembles fine crumbs.
- In another bowl, combine eggs, buttermilk and vanilla; stir into flour mixture just to moisten.
- In prepared baking pan, spread the butterscotch/cream cheese mixture evenly in the bottom of the pan.
- Spoon the buttermilk cake batter over the butterscotch crust; sprinkle with the topping.
- Bake for 40-45 minutes.
- To make the topping: combine the flour and sugar; cut in butter until mixture resembles fine crumbs, stir in pecans; sprinkle over top of cake before baking.
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