ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butterscotch Bundt Cake

Yield 16 servings (serving size: 1 slice)

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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.