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Streusel Swirled Butterscotch Bundt Cake

August 16, 2013 by overtimecook 33 Comments

Buterscotch Bundt Cake on Overtime Cook

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

Ingredients:

4 eggs

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)

Streusel:

¾ cup rolled oats

¼ cup brown sugar

¼ cup flour

½ cup butterscotch chips

¼ cup oil

Butterscotch Topping:

¾ cup butterscotch chips

1 – 1 ½ Tablespoons of milk (or non-dairy substitute)

Instructions:

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.)

Buterscotch Bundt 2

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

 

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Filed Under: Breakfast, Bundt Cake, Cake, Dessert, Seasonal Tagged With: bundt cake, butterscotch, dessert, fall baking, Holiday, Recipes, streusel


Comments

  1. Tali Simon says

    August 16, 2013 at 12:14 am

    I always enjoy seeing what you bake for the magazine (even though there’s no chance of me ever finding those chips). Keep them coming!

    Reply
  2. Esti says

    August 16, 2013 at 6:31 am

    Omg haha! I remember when that recipe came out! I remember the guy in one grocery in Lakewood literally rolling his eyes about it to yet another lady asking for a bag of chips. Everyone was talking about it. I can’t wait to make this cake! Good shabbos and thanks for the recipe!

    Reply
  3. Marie @ Little Kitchie says

    August 16, 2013 at 6:47 am

    I absolutely love butterscotch, so I know I would be all over this! I actually have some butterscotch chips in my freezer right now!

    Reply
  4. steph@stephsbitebybite says

    August 16, 2013 at 9:22 am

    I’m a butterscotch freak, so this cake is making me crazy!!

    Reply
  5. DS says

    August 16, 2013 at 12:21 pm

    Love this recipe…I’ts going to become a classic Succos recipe in my house! I was one of the ppl who couldn’t find the butterscotch chips at the grocery store, so I bought caramel instead. It came out yummy!

    Reply
  6. Donna says

    August 16, 2013 at 5:32 pm

    What is the brand of the parve butterscotch chips? Not sure what I am looking for in the store, or if I can find them.

    Reply
  7. rivky says

    August 18, 2013 at 11:47 pm

    This recipe looks yummy! Are rolled oats the old fashioned oats in the quaker container? Just wanna make sure im using the right thing?

    Reply
    • overtimecook says

      August 19, 2013 at 12:07 am

      That’s right!

      Reply
  8. Le renard et les raisins says

    August 19, 2013 at 1:29 pm

    Your bundt cake looks GORGEOUS !
    Thanks so much for sharing 😉

    Reply
  9. Frayda says

    August 21, 2013 at 10:55 am

    Was delicious!

    Reply
  10. nancy says

    August 28, 2013 at 6:08 pm

    Do you think almond or coconut milk would work as substitute for the milk or rich’s non dairy whip?

    Reply
    • overtimecook says

      August 28, 2013 at 6:54 pm

      Should work.

      Reply
      • nancy says

        September 12, 2013 at 10:23 am

        I made this cake and used the rich whip, (found a container in the freezer) Unfortunately, it did not come out well. The chips melted into the cake and the oats did not work out too well. I don’t think I will be making this again.

        Reply
  11. faigy says

    September 3, 2013 at 12:38 pm

    should i do the glaze before I freeze or after? I’d prefer to before.

    Reply
    • overtimecook says

      September 3, 2013 at 12:57 pm

      After is better.

      Reply
  12. Faigy says

    September 4, 2013 at 12:07 pm

    When removing the cake from the oven, do I invert right away or wait until it’s cooled??? Thanks. A gut yom tov

    Reply
    • overtimecook says

      September 8, 2013 at 12:11 pm

      Wait for it to cool!

      Reply
  13. Blima says

    September 8, 2013 at 4:05 pm

    I have been baking for over 25 years and this cake was awful. Think it was the artificial tasting chips. I literally threw out the cake! 🙁

    Reply
  14. tzippo98 says

    September 11, 2013 at 11:59 am

    for milk substitute, is rich’s whip better or non-dairy creamer/coffee whitener?

    Reply
    • overtimecook says

      September 11, 2013 at 7:06 pm

      Either is fine.

      Reply
  15. tzipporah says

    September 11, 2013 at 7:25 pm

    Does this cake freeze well?

    Reply
    • overtimecook says

      September 11, 2013 at 10:02 pm

      Yes.

      Reply
  16. Shani says

    September 11, 2013 at 9:30 pm

    oats seemed a little crunchy…where did I go wrong? Really seemed to have potential, just not sure where I messed up.

    Reply
    • overtimecook says

      September 11, 2013 at 10:02 pm

      Hard to say without having been there…sorry.

      Reply
  17. Mosh says

    September 22, 2013 at 10:42 pm

    My sister made this for the chag, it was very yummy… I wanted more of the frosting, but I was too lazy to make it!

    Reply
  18. naomi says

    May 13, 2014 at 6:52 am

    hi i know this is an old recipe but do you think id be able to substitute the butterscotch chips for caramel chips?

    Reply
  19. Chaya says

    June 1, 2014 at 12:33 pm

    Anyway to substitute with white chic chips i can’t get butterscotch chips here?

    Reply
    • overtimecook says

      June 1, 2014 at 6:46 pm

      I don’t like parve white chocolate – it has no flavor. Rather use caramel chips if you can get them.

      Reply
  20. Justine says

    August 25, 2014 at 8:09 pm

    Are the butterscotch chips like chocolate chips but butterscotch flavour? I live in Australia … not sure if we get them here…

    Reply
    • overtimecook says

      August 27, 2014 at 12:18 pm

      They are shaped like chocolate chips, but they are a completely different flavor!

      Reply
  21. shoshana says

    May 15, 2017 at 9:47 pm

    Can i use soy milk for this or better whip?

    Reply
    • overtimecook says

      May 16, 2017 at 11:12 am

      Soy milk should work!

      Reply
  22. Baruch Weiss says

    May 9, 2022 at 6:23 pm

    Regarding the glaze, I don’t have a double boiler so could I melt the Chips & Milk in the Microwave?

    Reply

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