Butterscotch Crunch Cake
A deliciously rich and easy-to-make cake that combines buttery flavors with a delightful crunch, perfect for any occasion.
Ingredients
Cake Batter
- 1 cup unsalted butter Room temperature for best mixing consistency.
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs Room temperature for better mixing consistency.
- 2 cups all-purpose flour
- 1 tsp baking powder For a fluffier cake, consider adding an extra 1/2 teaspoon.
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butterscotch chips Can substitute with dark chocolate chips for a different flavor.
Topping
- 1 cup chopped nuts (e.g., pecans or walnuts) Use your favorite nuts.
- 1 cup crushed graham crackers Mix with nuts for added crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the butterscotch chips and half of the chopped nuts.
- Pour the batter into the prepared pan and spread evenly.
Topping
- In a small bowl, mix the remaining chopped nuts with the crushed graham crackers and sprinkle on top of the cake batter.
Baking
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
This cake can be served warm, drizzled with caramel sauce or topped with a scoop of ice cream. For storage, keep in the fridge for 4-5 days, or freeze for up to three months. Reheat in the microwave for 15-20 seconds to restore its softness.