This recipe will always have a very dear pace in my heart. Why, you ask? Well, it’s the first of my recipes to ever go “viral.” This recipe was published in my dessert column in Ami Magazine a year ago, and it was crazy popular.
Here’s the cool thing. One of the ingredients in this cake, butterscotch chips, are only available in non-dairy and kosher through one company (that I know of). And while most kosher grocery stores in the New York area carry these chips, it isn’t something that they stock large quantities of. Which was never much of an issue, until my cake recipe was published.
Suddenly, these chips were nowhere to be found. Nobody had them. Any store that could get them in sold out immediately. I heard from a kosher baking specialty store that they tried and tried to get more of the chips in, but they simply couldn’t. Lucky for me, I had stocked up beforehand.
It’s been a year, and the chips are back on store shelves. And I am finally sharing this phenomenal cake here on the blog. You really need to make this. Don’t trust me, trust the masses.
Streusel Swirled Butterscotch Bundt Cake
1 cup brown sugar
½ cup sugar
1 teaspoon vanilla extract
½ cup oil
2 cups flour
2 teaspoons baking powder
1 cup milk or non-dairy milk substitute (I use pareve/rich’s whip)
¾ cup rolled oats
¼ cup brown sugar
¼ cup flour
½ cup butterscotch chips
¼ cup oil
¾ cup butterscotch chips
1 – 1 ½ Tablespoons of milk (or non-dairy substitute)
Preheat oven to 350. Grease a bundt pan well with floured baking spray and set aside.
In a large mixing bowl, beat together the eggs and sugars until smooth. Add the vanilla and oil and beat to combine.
In a small bowl, whisk together the flour and baking powder.
Turn the mixer to low, and add in half of the flour mixture, then half of the milk, and repeat.
To prepare the streusel: combine all ingredients together in a small bowl until they are fully mixed.
Pour about 4/5ths of the batter into the prepared bundt pan. Sprinkle the streusel in an even layer over the batter. Pour the remaining batter over the streusel. The streusel should just be covered by the batter, as it will sink while baking.
Bake the cake at 350 for 45 minutes. Remove from oven and set aside to cool.
When cake is fully cooled, prepare topping. Melt the butterscotch chips in a large bowl. Add the milk or pareve whip and stir until smooth. Drizzle the topping over the cooled cake. (Note: the topping will harden completely, not like a typical cake glaze.)
Thanks for stopping by friends! I have some phenomenal and brand new dishes coming your way soon, so don’t forget to drop by again very soon! -Miriam