Marbled Butterscotch Pound Cake

Recipe by JamesDeansGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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