Butterscotch Bundt Cake

Recipe from

Cooking Light

Nutritional Information

Calories 277
Caloriesfromfat 29 %
Fat 8.8 g
Satfat 5.1 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 4.5 g
Carbohydrate 45.4 g
Fiber 0.5 g
Cholesterol 63 mg
Iron 1.6 mg
Sodium 280 mg
Calcium 42 mg

Ingredients

Cooking spray
2 tablespoons dry breadcrumbs
7 tablespoons butter, softened and divided
2 cups packed dark brown sugar
2/3 cup (6 ounces) 1/3-less-fat cream cheese
2 teaspoons vanilla extract
3 large eggs
1 large egg white
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1 tablespoon powdered sugar

Preparation

Preheat oven to 325°.

Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

Melt 4 tablespoons butter in a large saucepan over medium heat. Add brown sugar, and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.

Add 3 tablespoons butter, cheese, and vanilla to bowl; beat with a mixer at low speed for 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add the eggs and egg white, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition.

Pour batter into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted an inch from the edge comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

November 2000
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