When I was little, my favourite sweet was a butterscotch toffee wrapped in a matte golden wrapper. It was smooth and the colour of rich butter kissed all over with the warmth of the sun. I used to put it in my mouth and relish it slowly, big hard sucks, rolling my tongue around the toffee trying to imagine what shape it had become in my mouth now that I was sucking away bits and parts of it. Was it an oval? Was it a rainbow? Was it a tree? From time to time, I would put my grubby hand in my mouth and pull the toffee out to see if I was right about the shape. Then back in my mouth it would go, leaving my little fingers sticky. Then I would do a pinching motion with my forefinger and thumb, real quick movements to see if my fingers would stick for good. Aaah, childhood!
Now that I am an adult, I don't have much tolerance for sugar. At all. But I do love me some good ol' fashioned butterscotch flavour. I have found that flavour in an ice cream at Wendy's. They call it Old English Toffee. It is scary good. I would describe the butterscotch flavour as a beautiful love child of butter and caramel. Rich, smooth, buttery, ooey, gooey, sweet, but not so sweet. I love it. I love the word butterscotch. I love how it rolls on my tongue. I love the smell of it. I love the memories it evokes.
This cake is a tribute to that flavour. It is a simple buttercake that has the oomph of caramel and the saltiness of butter. It is gorgeous by itself but even better with the caramel cream I whipped up with just two ingredients. I imagine layering this with fresh double cream too, on days I am feeling especially naughty. That would make it the most perfect "simple" cake ever!
BUTTERSCOTCH CAKE WITH CARAMEL CREAM
A buttery, golden cake is drizzled with the most gorgeous sticky caramel cream for a delightful afternoon treat! You won't know whether to take another piece or lick the spoon or do both.
Preparation Time - 15 Minutes
Cooking Time - 60 Minutes
Makes - To Serve 8
250g butter, softened
1 tablespoon vanilla extract
185g (1 cup) brown sugar
150g (1 cup) self-raising flour
75g (1/2 cup) plain flour
1 tablespoon golden syrup
125ml (1/2 cup) milk
pinch of salt
2 tablespoons Nestle's Top & Fill Caramel
2 tablespoons thickened cream
to make the caramel cream ->
Combine Nestle's caramel and thickened cream in a heavy bottom saucepan on low heat. Cook stirring constantly till mixed and starting to simmer. Remove from heat. Blend to a smooth consistency if lumps have formed. Set aside.
to make the cake ->
Pre-heat oven to 180C (350F). Grease a 20cm (8 inch) round cake tin and line with baking paper. (I used a greased brioche tin).
Cream butter with vanilla, salt, sugar, golden syrup and eggs. Beat until well combined.
Add flours and milk. Beat for a minute until fluffy and smooth. Scoop mixture into prepared tin. Bake for approximately 50-60 minutes until golden and cooked when tested with a skewer.
Allow to stand for 10 minutes, then turn out cake onto a wire rack. Cool completely before drizzling with caramel cream.
The cake is a tad sticky in nature, so try to avoid using bundt tins like I have used and make sure you use baking paper to line your tin.
A dash of coffee based liqueur woul work like magic in the cake batter.
How much butter goes into recipe? The recipe called for 250g butter. What is that in sticks or lbs? Looks delicious would love to make but need that 1 measurement. Thanks
This looks divine Sneh!! I absolutely adore butterscotch and caramel, and well both together is my idea of heaven. Seeing this is not helping the pre-wedding diet. 🙂
Hi > am going to make this cake tonight for dessert for guests and reading recipe i was surprised you say to cool the cake completely. I was imagining it all hot and gooey!? do you think it could be a hot dessert? or should i make the cake early and pour over hot caramel cream sauce! mmmm yum! also, I was thinking of using my kuggelhopf tin - what do you think? L
Cool completely only if you want to ice it. But if you are serving it with hot caramel sauce, by all means, serve it warm 🙂 The cake is very much like a butter cake, so would be fine in a Kugelhopf tin, but you would need to cool it down to almost cool(just slightly warm) to get it out of the tin safely. (*Confession* Kugelhopf tins scare me!, lol). Good luck with the dessert, I hope it turns out well!
I love how you demolished it! Thats probably how I'd eat it haha! Looks delish
i am becoming a cook republican it seems. I cooked this treat up last night and it has come out looking exactly that. Took all my will power to let it cool as the recipe suggests. I don't even have to think of a new recipe i just come to this site and i am sorted. "Go with what you know" Grandpa always said. Often backed up with "know your strengths" - that one i ignored otherwise i would not be cooking.
Wise words from Grandpa! I am glad the recipe worked great for you :-)!!
Butterscotch! My very favourite dessert flavour. This cake looks incredible. What a beautiful recipe!
Sneh, I'm sitting here with my friends on vacation and we are all drooling over your photos. The cake, the drizzled caramel, and your photos are all mouthwateringly delicious. Wow!
Trait of a true foodie .. browsing food blogs while on a vacation, lol! Well, I am glad you were browsing mine, hope you are having a lovely time!
You have done terrible things to me... All I can think about is this cake, which is a marvel. But, really, you had me at butterscotch.
stunning - both the recipes & the pics. love butterscotch and caramel!
Runny caramel and butterscotch cake? You had me at the name alone, but seeing these pictures I'm completely in love 🙂
Just tried this recipe - and it's amazing!! I love it!
I love, love, love caramel and I adore butterscotch, too.
Put 'em together and I am one happy camper!
Lovely cake, Sneh.
When I want to shy away from too much chocolate, I'd love to have a little caramel or mocha flavor on my desserts. This looks like a really delicious treat.
The only flavor I can never enjoy is butterscotch 🙁 Haven't really tried them in cakes though. This cake looks super pretty with that yellow floor on top!
I've always been a sucker for the rich sugary taste of butterscotch and caramel!
Yes Please! I love the look and sound of this cake, especially because I've been all about the caramel lately 🙂 Those little butterscotch candies are so good.
oh my. This cake is nothing but AMAZING! I am such a sucker for anything caramel so this is calling my name.
I too love butterscotch and caramel even above chocolate and that is saying something. I would like to be able to reach into the page and eat that cake with a cup of tea right now.
Arvind loves butterscotch cake. This post is giving me some ideas and inspiration 🙂 LOL on rolling the toffee and giving it a shape. I used to do that all the time!! Good old memories 🙂
This cake looks sinfully delicious - loving the caramel cream!
As children we did look at butterscotch in totally the same way! I too remember some toffee pulling with probably grubby mitts 🙂 ! And whereas I won't promise to make this moreish cake I think you have outdone yourself with these fantastic photos!!!
Love, love butterscotch, and this looks heavenly!! You rock babes!
Love the crumbles scattered all around the cake..looks delicious! Butterscotch flavor..anytime.
I too adore the flavors of butterscotch and your post has reminded me I have not indulged in it for a long time! Lovely flavors!
So sinful and luscious! A wonderful treat.
Your pictures are stunning!
I loved butterscotch icecream as a kid.. and that's my go-to flavor whenever I have icecream back home. Yes, even today:) But I guess it's more to do with reliving that memory than the flavor itself:) Can't remember butterscotch toffee though.. Gorgeous photos!