Marbled Butterscotch Pound Cake
Reading this recipe made my mouth water--I can't wait for a cool front to come our way so I can actually bake it! Vanilla and butterscotch batters marble together in a moist pound cake--yum! *From The Butterscotch Lover's Cookbook.*
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INGREDIENTS
Nutrition- 1
- 2cups granulated sugar
- 3large eggs
- 1cup milk
- 2teaspoons vanilla extract
- 3cups flour
- 2teaspoons baking powder
- 1⁄4teaspoon salt
- 3⁄4cup good-quality butterscotch sundae sauce
- 1⁄3cup ground butterscotch candy
- 1⁄4teaspoon baking soda
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DIRECTIONS
- Preheat oven to 350*F.
- Grease a Bundt pan.
- In a large bowl, cream together the butter and sugar until the sugar is completely incorporated.
- Blend in the eggs, then the milk and vanilla.
- Whisk together the flour, baking powder, and salt; add to the creamed mixture, stirring just until combined.
- Transfer half the batter to a clean bowl; stir in the butterscotch topping, candy, and baking soda.
- Drop several tablespoons of the butterscotch batter into the prepared pan; cover with tablespoons of the vanilla batter.
- Continue layering the batters this way until all has been used.
- With a knife, gently swirl the batters together for a marbled effect.
- Bake for 70-75 minutes, or until a toothpick inserted into the highest part of the cake comes out clean.
- Cool in the pan for 15-20 minutes, loosen edges with a butter knife, and invert onto a wire rack and cool completely.
- Dust with powdered sugar, if desired.
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