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Recipe Image

Product Used In This Recipe

Vaulted Cathedral Bundt® Pan

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Butterscotch Pound Bundt Cake

Prep: 30 Minutes

Cook: 1 Hours 10 Minutes

8 Servings

  • Ingredients
    • 1 3/ 4 cups packed brown sugar
    • 3/ 4 cup sour cream
    • 3/ 4 cup butter, softened
    • 4 eggs
    • 3 1/ 3 cups all-purpose flour
    • 3 teaspoons baking powder
    • 1/ 4 teaspoon salt
    • 1 1/ 4 cups milk
    • 3/ 4 cup butterscotch chips
    • 1/ 4 cup butter
    • 1/ 4 cup firmly packed brown sugar
    • 2 tablespoons half & half, or milk
    • 1 cup powdered sugar
    • 1 teaspoon vanilla
  • Directions

      Heat oven to 325° F .  Grease and flour pan. In large mixing bowl, mix sugar, sour cream, butter and egg; mix well.  Add all remaining cake ingredients except chips.  Beat on medium speed about 2 minutes, scraping bowl occasionally.  Spoon 1/3 of the batter into prepared pan.  Sprinkle half of the chips over the batter, being careful not to let them touch the sides of the pan.  Spoon half of the remaining batter over the chips; sprinkle with remaining chips.  Spoon remaining batter over chips.  Bake 55 to 60 minutes or until toothpick inserted in center of the cake comes out clean.  Cool 10 minutes.  Remove from pan; cool completely on rack.

      To make glaze, in medium saucepan over medium heat, stir together butter, brown sugar and half and half.  Bring to a boil.  Remove from heat; stir in powdered sugar and vanilla; mix until smooth.  If needed, add additional milk until desired consistency.  Spoon the warm glaze over warm cake.  16 servings.

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Product Used In This Recipe

Vaulted Cathedral Bundt® Pan

See Product

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