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Butterscotch Bundt Cake

Cooking Light NOVEMBER 2000

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 29%
  • Fat: 8.8g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.5g
  • Carbohydrate: 45.4g
  • Fiber: 0.5g
  • Cholesterol: 63mg
  • Iron: 1.6mg
  • Sodium: 280mg
  • Calcium: 42mg
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Butterscotch Bundt Cake recipe

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