A rich and buttery brown sugar cake topped with a decadent warm butterscotch glaze. This easy butterscotch bundt cake is simple to whip up at a moment’s notice and will be everyone’s favorite fall dessert!
2 cups + 2 tablespoons all-purpose flour (280 grams)
½ teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (12 tablespoons) unsalted butter, room temperature
1 ¼ cups dark brown sugar, packed
¼ cup granulated sugar
¾ cup full fat Greek yogurt or sour cream, room temperature
1 ½ teaspoons vanilla extract
3 large eggs, room temperature
3 tablespoons unsalted butter
½ cup light brown sugar, packed
¼ cup heavy whipping cream
1 TBSP maple syrup
½ teaspoon kosher salt
1/3 cup confectioner’s sugar, sifted
Lower the oven rack to the bottom third of the oven and preheat to 350˚ F.
Add the flour, baking soda, baking powder and salt to a medium bowl and whisk to combine.
To the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and mix on medium speed for 2 minutes until light and fluffy.
Scrape down sides of the bowl. Add one egg at a time, fully incorporating before adding the next one. This will be about 20-30 seconds on medium low after each egg addition. Scrape down sides of bowl between each addition.
Add the vanilla and mix to combine.
Add the flour mixture to the butter mixture in three additions, alternating with the Greek yogurt. Begin and end with the flour mixture. Mix on low speed only until barely incorporated. Do not over mix.
Spray a 10-12 cup bundt pan generously with non-stick baking spray. Transfer the batter into the prepared pan. Smooth the top of the batter with a spatula and give the pan a firm tap on the counter to eliminate any air pockets.
Bake for 45-50 minutes. The cake is done when you press the top and it springs back. A toothpick inserted into the center of the cake should come out clean or with only a few crumbs remaining.
Remove the cake from the oven and allow to cool for 10 minutes. The edges of the cake will start to pull away from the pan while it cools. After 10 minutes, place a cooling rack or cake platter on top of the pan and invert the cake. The cake should easily release from the pan.
Cool completely before adding the glaze.
Once the cake is cool to the touch, melt the butter in a saucepan over medium low heat. Once the butter is melted, add the brown sugar, salt, maple syrup and heavy cream. Bring the glaze to a simmer for about 5 minutes, stirring occasionally. The glaze will thicken as it heats. Remove from heat and immediately stir in the sifted confectioner’s sugar, whisking until fully incorporated and smooth.
Immediately drizzle the butterscotch glaze on the top of the cake and let the excess glaze slide down the side of the cake. Note: If the glaze cools too much it will seize up and not pour smoothly. Work quickly once the glaze is ready. Allow the glaze to set for 10 minutes before slicing.
Store left over cake in a cool dry place for up to 4 days.
This cake is delicious the day after it is baked making it an ideal make-ahead dessert.