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Butterscotch Crunch Cake
Natacha

Old-Fashioned Butterscotch Crunch Cake

Decadent brown sugar cake soaked in warm butterscotch sauce and topped with toasted pecans and crisp toffee crunch.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Ingredients Method

Ingredients
  

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • ½ tsp Salt
  • ½ cup Unsalted butter, softened
  • 1 ½ cups Packed dark brown sugar
  • 3 large Eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup Whole milk
  • 1 cup Butterscotch chips, melted with 1/4 cup heavy cream for topping
  • ¾ cup Toffee bits (such as Heath bar crumbles)
  • ¾ cup Chopped pecans, lightly toasted

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
  2. Whisk flour, baking powder, and salt together in a medium bowl.
  3. In a large bowl, cream butter and dark brown sugar with an electric mixer for 4 minutes until fluffy; beat in eggs one at a time, then add vanilla.
  4. Add flour mixture alternately with whole milk in three batches, mixing on low speed until smooth.
  5. Pour batter into prepared baking dish; bake for 30 to 35 minutes until a toothpick inserted into center comes out clean.
  6. While warm, poke holes over the top of cake with the handle of a wooden spoon.
  7. Warm butterscotch chips and heavy cream in microwave, stirring until smooth; pour warm butterscotch glaze over cake.
  8. Sprinkle evenly with toasted chopped pecans and toffee bits; cool completely before slicing.