Butterscotch Bundt Cake

Bundt cake before icing

Bundt cake before icing

There is a glint in her eye when we walk into the baking store because there are magical elements here: colored sugars akin to an artist’s paints, cookie cutters of all sorts, tart pans, cake pans, pie filling, chocolate molds, Valrhona chocolate, whisks, doilies, fondant and flowers. My toddler and I are at the New York Cake & Baking Distributors, the premier destination for baking supplies, and we’re in search of something to make for a party. Even if you don’t bake, walking the aisles of this store will inspire you.

After seeing the “cathedral” pan, I decided to make a bundt cake and considered a few variations (chocolate bourbon, cinnamon sour cream?) and opted for butterscotch with butterscotch icing. Baking is starting to be fun for my toddler. The bowls and whisks and measuring spoons are toys for her. She helped me spoon the baking soda into the bowl and smiled, repeating her infamous, “Ohhhhh.” Though it reminds me of a housewife kind of cake, the bundt is a stalwart crowd pleaser and so I’ll definitely be using my new pan frequently, i.e. if you’re having me over for dinner any time soon, you know what I’m bringing.

Bundt cake with icing and powdered sugar

Bundt cake with icing and powdered sugar

Butterscotch bundt cake

Ingredients for cake
1 3/4 cups brown sugar
3/4 cup sour cream
3/4 cup butter, softened
4 eggs
3 1/3 cups all purpose flour
3 tsp baking powder
1 1/4 cups milk

Make the cake
Heat oven to 325F. Grease and flour bundt cake pan of your choice. In large mixing bowl, mix sugar, sour cream, butter and egg until smooth. Add remaining ingredients. Beat on medium for about two minutes, scraping bowl periodically. Pour batter into pan. Bake for 55 to 60 minutes, until toothpick inserted into cake comes out smooth. Cool for 15 minutes, then remove from pan.

Ingredients for glaze
1/4 cup butter
1/4 cup brown sugar
t tbsp half and half
1 cup sifted powdered sugar
1 tsp vanilla

Make the glaze
In a medium saucepan, stir together butter, brown sugar and half and half over medium heat. Bring to a boil. Remove from heat and stir in powdered sugar and vanilla, and mix until smooth. Pour glaze over warm cake.

New York City Cake & Baking Distributors/56 W. 22nd b/w 5th & 6th/212-675-2253

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