Name: Butterscotch Bundt Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 4 tablespoons unsalted butter; 1/2 cup packed light brown sugar; 1/4 cup heavy cream; 2 sticks unsalted butter, at room temperature; 1/2 cup granulated sugar; 1/4 cup powdered sugar, sifted; 1 cup sour cream; 1/8 teaspoon fine salt; 1/2 teaspoon fine salt; 2 teaspoons vanilla extract; 1 1/2 cups packed light brown sugar; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 3 large eggs, at room temperature; 2 1/4 cups all-purpose flour

Bundt Cake

What ingredients do I need to make a Bundt Cake?

Can I use a regular cake pan instead of a Bundt pan?

Can I make substitutions for ingredients like flour or sugar?

How should I store my leftover Bundt Cake?

Butterscotch Bundt Cake features a brown sugar sour cream cake drizzled with a thick butterscotch icing for a simple and beautiful fall dessert.

Wheat

Milk

Eggs

Vegetarian

Butter & Margarine

gram

unsalted butter

Sugars & Sweeteners

brown sugar

Creams & Creamers

milliliter

heavy cream

sugar

powdered sugar

sour cream

Seasonings

salt

Extracts

vanilla extract

Rising Agents

baking soda

ground cinnamon

eggs

Flour & Meal

all purpose flour

Vitamin D

Vitamins

Cholesterol

Trans fatty acids

Lycopene

Folic Acid (B9)

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Selenium

Dietary Folate Equivalents

Lutein+zeaxanthin

Dietary Fiber

Carbohydrates

Vitamin K

Vitamin A

Beta-carotene

Vitamin C

Lactose

Beta-cryptoxanthin

Protein

Calories

Magnesium

Iron

Calcium

Sugar

Water

Choline

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Butterscotch Bundt Cake

Dairy

Baking Goods

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Butterscotch Bundt Cake

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