Butterscotch Blondie Bundt Cake Recipes

BUTTERSCOTCH BLONDIES

Steps:

• Heat oven to 350 degrees and butter and line a 9-by-9-inch baking dish with parchment paper.
• Melt the butter in a saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula, until it turns deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. Transfer the butter and all the brown bits from the pan to a large heat-safe bowl to cool slightly.
• When the butter is cool (but still melted), add sugar, vanilla extract and salt. Whisk until smooth. Add the eggs and mix until well combined.
• Fold in the flour and baking powder along with any mix-ins until well combined and no streaks of flour remain in the batter.
• Pour batter into prepared pan, smooth the top, and sprinkle with flaky salt, if desired. Bake the blondies until set and slightly puffy, 20 to 27 minutes. For gooey blondies, err on the short side of the baking time. Cool before slicing.

BUTTERSCOTCH CAKE-MIX BLONDIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, melted butter, brown sugar, eggs, milk and vanilla with spoon until well blended. Stir in butterscotch chips and pecans. Spread in pan.
• Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

BUTTERSCOTCH BLONDIE BUNDT CAKE

Steps:

• Preheat oven to 350°; spray a 10-inch bundt pan with nonstick baking spray with flour.
• In a large bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda.
• Add eggs, sour cream, butter, oil, and vanilla to flour mixture.
• Using an electric mixer on medium speed, beat for 1 minute, until blended.
• Scrape sides and bottom of bowl with a spatula.
• Beat on high speed for 2 minutes.
• Gently stir in white chocolate chips and nuts.
• Spread batter evenly in prepared pan.
• Bake in preheated oven for about 70 minutes or until a pick comes out with a few moist crumbs attached.
• Let cool in pan on a wire rack for 20 minutes, then invert cake onto rack to cool completely.