Butterscotch Coffee Cake
Indulge in the cozy, sweet flavors of this Butterscotch Coffee Cake, the perfect companion to your morning coffee or afternoon tea. Featuring a moist, tender crumb infused with the warm richness of butterscotch chips, this cake is elevated by a buttery cinnamon streusel topping that offers just the right amount of crunch. Ideal for brunch gatherings or a simple treat, this delightful dessert comes together in less than an hour with simple pantry staples like buttermilk, brown sugar, and vanilla. Whether you’re hosting guests or enjoying a quiet moment, this butterscotch coffee cake is a comforting crowd-pleaser that's as easy to make as it is delicious.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups buttermilk
- 1 cups butterscotch chips
- 0.5 cups all-purpose flour (for streusel)
- 0.25 cups brown sugar, packed (for streusel)
- 0.25 cups unsalted butter, melted (for streusel)
- 1 teaspoons ground cinnamon (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together 2.5 cups of flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and 0.5 cups of brown sugar until light and fluffy. This should take about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Fold in the butterscotch chips gently using a spatula.
To make the streusel topping, combine 0.5 cups of flour, 0.25 cups of brown sugar, melted butter, and ground cinnamon in a small bowl. Mix until crumbly.
Pour the cake batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping over the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Slice and enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
5812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.8 g | 336% | |
| Saturated Fat | 170.3 g | 852% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 803.9 g | 292% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 487.9 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 749 mg | 58% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1295 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
