Butterscotch Chewy Cake
Butterscotch Chewy Cake offers a rich, sweet flavor with a chewy texture, complemented by the crunch of chopped nuts, perfect for dessert or teatime indulgence.
Ingredients
Instructions
- Beat eggs with a rotary beater in the top of a double boiler just until blended.
- Blend brown sugar and butter. Place over rapidly boiling water, stirring constantly until hot (about 5 minutes).
- Remove from heat.
- Sift together flour and baking powder.
- Add all at once to the cooked mixture; mix until well blended.
- Stir in chopped nuts.
- Turn into a well-greased and lightly floured 13x9-inch pan.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- Serve with ice cream or whipped cream or sprinkle with sifted powdered sugar while still warm.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you want a nut-free version, you can omit the nuts entirely or substitute with chocolate chips for added sweetness. To prevent the cake from sticking, make sure to grease and flour the pan thoroughly. This chewy cake pairs beautifully with ice cream or whipped cream, enhancing its decadent flavor.
Serving Suggestions
Serve the butterscotch chewy cake warm, dusted with powdered sugar for an elegant touch. It pairs well with vanilla ice cream or whipped cream, providing a delightful contrast to the sweetness. For a more festive presentation, consider serving alongside fresh berries or a drizzle of caramel sauce. This cake is a perfect addition to any dessert table, including those featuring American recipes.
Storage & Reheating
Store any leftover butterscotch chewy cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in the oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Chewy Cake contains roughly 828 calories, with 9g protein, 87g carbohydrates, and 50g fat. It is an excellent source of calcium (21% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
While all-purpose flour is recommended, you can substitute with a gluten-free blend if needed. Just ensure that the blend is suitable for baking. The texture may vary slightly, but it should still yield a delicious cake. Remember to check if your gluten-free flour blend already contains a leavening agent.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Allow it to cool completely before storing it in an airtight container. When ready to serve, simply reheat as mentioned in the storage section. This makes it an ideal dessert for gatherings or potlucks, allowing you to enjoy more time with your guests.
How do I know when the cake is done baking?
The cake is done when it turns golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking around the 25-minute mark to avoid overbaking. The baking time may vary depending on your oven, so keep a close eye on it during the last few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).