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Butterscotch Crunch Cake

A delightful cake that combines a moist butterscotch-flavored base with a crunchy topping, perfect for family gatherings or cozy winter evenings.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup brown sugar (packed)
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter (melted)
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract (alcohol-free)
  • 0.5 cup buttermilk (or milk with lemon juice) Can substitute with milk and a squeeze of lemon juice
For the Topping
  • 1 cup butterscotch chips
  • 1 cup crushed cornflakes (or any crispy cereal)
  • 0.25 cup unsalted butter (melted)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine all-purpose flour, brown sugar, granulated sugar, baking powder, and baking soda. Mix well.
  3. In another bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk. Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined.
  4. Grease a 9-inch round cake pan or line it with parchment paper. Pour the batter evenly into the pan.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Topping Preparation
  1. While the cake is cooling, melt the remaining butter in a bowl. Add butterscotch chips and mix until smooth.
  2. Fold in the crushed cornflakes gently, ensuring they are well-coated.
Assembly
  1. Once the cake has cooled, pour the butterscotch mixture evenly over the top. Let it set for a few minutes, and enjoy!

Notes

For Halal-friendly options, check for Halal-certified brands for chocolate and cereal. Ensure accurate baking time to avoid drying the cake out or undercooking it. Avoid overmixing the batter to maintain a light, fluffy texture.