Butterscotch Bundt Cake

Today May 18th 2014 is World Baking Day. The theme is who will you bake for? Baking is a great way to show you care and although I baked this earlier in the week, it's a lovely cake to share on World Baking Day. I'm away for the weekend so I can't actually bake anything today. Have you baked something for World Baking Day and if so what did you bake and for whom?

I saw this recipe ages ago and bookmarked it immediately. I bought some butterscotch chips when I was last in America and finally found an opportunity to bake with it. The cake is absolutely stunning. The bundt tin does all the work so it looks impressive and it tastes absolutely amazing. The glaze is the perfect complement and there wasn't a crumb left even though it's a huge cake! 

I'm sending this to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes.

 brown sugar, flour, sour cream, milk, butter, butterscotch chips, eggs 

 Pour a small amount of batter into the tin

 add a layer of butterscotch chips

 fill with more batter followed by a second layer of butterscotch chips

 I added an extra third layer of butterscotch chips

 ready to go in the oven

 fresh from the oven - you can see the caramelise butterscotch chips 

 with the glaze

Recipe from Food Librarian

For the bundt cake
320 grams light brown sugar
3/4 cup sour cream
170g butter
4 eggs
466 g flour
1 Tablespoon baking powder
310mls milk
170 g butterscotch chips

For the glaze
56g butter
50g light brown sugar
2 Tablespoons milk
125g icing sugar
1 Tablespoon vanilla extract 

• Preheat the oven to 180C. 
• Cream the butter and sugar until light and fluffy. 
• Add eggs one at time, mixing well after each addition.
• Mix in the sour cream.
• In a separate bowl, sift the flour and baking powder. 
• Add 1/3 of the flour mixture followed by 1/2 of the milk and repeat, beginning and ending with the flour mixture. 
• Pour 1/3 of the cake batter into the bundt tin. 
• Sprinkle butterscotch chips in the middle, avoiding the sides of the tin. 
• Repeat this for another 2 layers finishing with a layer of cake batter on top. 
• Bake for about 50-60 minutes or until a skewer comes out clean.
• Allow to cool in the tin for 10-15 minutes before turning out to a wire rack to cool completely.
• Once the cake is cooled, make the glaze by placing the butter, brown sugar and milk in a medium saucepan until it comes to a boil.
• Remove from the heat and stir in the icing sugar and vanilla extract until smooth.
• Pour the hot glaze over the cooled cake.