Butterscotch Bundt - I Like Big Bundts 2013 - Day 3

Butterscotch Bundt Cake

Day 2 of I Like Big Bundts 2013

When I'm in the baking aisle of the grocery store, I usually pick up chocolate chips...and pass over the Butterscotch Chips. But this time, I picked some up for this fun bundt!

The Nordic Ware company was founded by Henry David Dalquist in 1950 after he invented the Bundt pan in 1946. His wife Dorothy has authored several books on Bundts for Nordic Ware. My BFF Dulcey sent me "Bundt Entertaining" by Dorothy Dalquist. See this post from a couple years ago with the story about the book and our friendship. Disclaimer: When you go to this post, there will be a doll in a bundt. If you are like me and scared of dolls, you might want to keep one eye closed. Just warning you!

There is 3/4 cup of butterscotch chips in two layers. The use of brown sugar in the batter gives the pound cake a rich flavor.

After baking, a glaze of butter, brown sugar, milk, vanilla and powdered sugar is poured over the cooled cake. The glaze is very good and really adds to the cake. Please don't skip it.

Thanks so much for your kind comments on Twitter and Instagram about I Like Big Bundts...even though Bundts are all over the place now, it seems you still like my little baking challenge. I am touched that some of you think of crazy me whenever you see a Bundt cake! :) That's an honor.

I hope you'll celebrate National Bundt Day on November 15th! Like previous years, if you send me a picture of your Bundt made for this year's holiday, I'll post a round up of delicious Bundts. More info this week (or whenever I get it together - remember, this year's series is fraught with disorganization on my part!)

My co-worker said this was one of her favorites. My other co-worker grabbed a second slice and said, "I let everyone get a chance for first few hours, and then anything left over is fair game."

See you tomorrow for another Bundt as we head to National Bundt Day (November 15th)!!!! - mary

I Like Big Bundts 2013 (so far)
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Recipe: Butterscotch Bundt
Adapted from Butterscotch Pound Cake in the book: Bundt Entertaining by Dorothy Dalquist & Nordic Ware

Bundt:
1 3/4 cup (350 grams) light brown sugar, packed
3/4 cup sour cream
3/4 cup (1 1/2 sticks) butter, room temp
4 eggs, room temp
3 1/3 cup (466 grams) flour
1 Tablespoon baking powder
1 1/4 teaspoon salt
1 1/4 cups milk (I used whole milk), best at room temperature
3/4 cup (132 grams) butterscotch chips

Glaze:
1/4 cup (1/2 stick) butter
1/4 cup (50 grams) light brown sugar, packed
2 Tablespoons milk or half & half (I used whole milk)
1 cup sifted powdered sugar
1 Tablespoon vanilla

1. Preheat oven to 325 degrees. Prepare 10 or 12-cup capacity Bundt pan by greasing & flouring the pan, or spraying with Pam with Flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt to combine.
3. Using an electric mixer with paddle attachment, cream butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, blending well after each addition. Blend in sour cream. Scrape down sides of bowl.
4. On slow speed, alternately add 1/3 of the flour mixture with 1/2 the milk, beginning and ending with the flour mixture until blended. Scrape down sides of bowl to combine.
5. Add 1/3 of the batter to the Bundt pan. Sprinkled half the butterscotch chips on top, avoiding the sides of the pan. Add half the remaining batter into the pan, spreading out to cover the first layer and chips. Add the remaining chips on top, followed by the rest of the batter. Smooth out the top.
6. Bake for 50-60 minutes or until a skewer comes out clean. Remove from the oven and place on wire rack and let cool for 15 minutes. Remove from pan and let cool completely before glazing.

Glaze
In a medium saucepan, stir together the butter, brown sugar, milk (or half & half). Bring to a boil. Remove from heat and stir in the powdered sugar and vanilla. Stir until smooth. Pour hot glaze over cake.