Butterscotch Coffee Cake Recipes

Steps:

• Heat oven to 375°F. Spray 9-inch cake pan with cooking spray.
• Cook bacon in skillet until browned and fat is rendered, about 5 minutes. Remove bacon with slotted spoon, and place on paper towel to drain.
• In large bowl, mix 2 cups Bisquick mix, the granulated sugar and baking soda. Add buttermilk and egg, and mix until just combined. Fold in the butterscotch chips and cooked bacon.
• To make Streusel, in small bowl, mix 1/3 cup Bisquick mix and the brown sugar. Cut in cubed butter until roughly the size of small peas.
• Spread batter in cake pan. Sprinkle with streusel. Bake 22 to 25 minutes or until golden and toothpick inserted in center comes out clean. Cool completely, 45 to 60 minutes.
• To make Icing, mix powdered sugar and 2 tablespoons milk. Add additional milk if necessary. Drizzle over cooled coffee cake.

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs and nuts in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle half the crumb mixture onto bottom of greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Beat dry cake mix, dry pudding mix, sour cream, eggs and 3/4 cup milk in large bowl with mixer until blended.
• Pour half the batter into prepared pan; sprinkle with remaining crumb mixture. Cover with remaining cake batter.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely.
• Transfer cake to plate. Mix cream cheese and sugar in small bowl until blended. Stir in remaining milk. Spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle glaze over cake. Let stand until glaze is firm.

Steps:

• Heat oven to 350ºF.
• Drizzle 2 Tbsp. butter onto bottom of 8-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; sprinkle with 3 Tbsp. each dry pudding mix and nuts.
• Remove crescent dough from cans. (Do not unroll dough.) Cut each roll of dough into 8 slices. Gently pull each slice apart slightly. Place 8 slices, cut sides up, over nuts in pan. Drizzle with 2 Tbsp. butter; top with 3 Tbsp. dry pudding mix and 2 Tbsp. nuts. Repeat with remaining dough slices, butter, dry pudding mix and nuts.
• Bake 25 to 30 min. or until golden brown. Cool cake in pan 10 min. Meanwhile, whisk cream cheese and milk in medium bowl until blended. Stir in sugar.
• Loosen cake from sides of pan with knife. Invert cake onto plate; drizzle with icing.

Steps:

• Set oven to 350 degrees F.
• Grease a 13" x 9" baking pan.
• In the microwave, melt the butterscotch baking chips (watch closely not to scorch the chips).
• In a mixing bowl, combine cream cheese and milk (or cream if using); stir in melted butterscotch chips; set aside.
• Combine flour, sugar, baking soda and baking powder.
• Cut in cold butter, until mixture resembles fine crumbs.
• In another bowl, combine eggs, buttermilk and vanilla; stir into flour mixture just to moisten.
• In prepared baking pan, spread the butterscotch/cream cheese mixture evenly in the bottom of the pan.
• Spoon the buttermilk cake batter over the butterscotch crust; sprinkle with the topping.
• Bake for 40-45 minutes.
• To make the topping: combine the flour and sugar; cut in butter until mixture resembles fine crumbs, stir in pecans; sprinkle over top of cake before baking.

Steps:

• Mix together oil, water and egg.
• Add cake mix and puddings.
• Mix well.
• Pour half of batter into greased 9x13" pan.
• Top with half of crumb topping, then rest of batter, finally with last half of the topping.
• Bake at 350 for 1 hour.

Steps:

• Melt butter in saucepan. Add milk and remove from heat. Crumble yeast into a large mixing bowl. In a small bowl, mix together sugar and cardamom. Add sugar cardamom mixture to the yeast and add milk mixture. Stir in the flour a little at a time and work dough until smooth and shiny. Cover and let rise for 10 minutes.
• To make the filling, combine butter, sugar, cinnamon and nuts.
• Preheat the oven to 400 degrees F.
• Turn dough out onto a board and knead well. Divide into 4 parts. Roll each piece into a 14 by 8-inch rectangle. Spread with filling. Roll up from the long side and place on a baking sheet. Clip each at 1-inch intervals with a scissors held perpendicular to the top. Pull each cut out to the sides, alternately, to make a pattern exposing the filling. Brush with beaten egg and sprinkle with pearl sugar and chopped almonds.
• Bake for 15 to 20 minutes. Do not overbrown

Steps:

• For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
• Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
• Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
• Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
• Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
• For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
• In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
• Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
• For the butterscotch sauce:
• Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
• Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
• Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

Steps:

• In a large mixing bowl combine the eggs, sugar, grenadine, apples, walnuts and butterscotch chips. Mix well and set a side.
• In a medium mixing bowl combine the flour, wheat flour, baking soda, cinnamon and salt. Mix well.
• Stir the flour mixture into the apple mixture and stir till all the ingredients are well combined. Batter should be pink and lumpy.
• Lightly coat the sides and bottom of a loaf pan. Pour the mixture into the pan.
• For the topping combine the 1 tablespoon of flour, wheat flour, 1/2 teaspoon of cinnamon, butter and 1/4 cup of walnuts in a small mixing bowl till the ingredients look like fine crumbs.
• Sprinkle the crumb mixture over the batter in the pan and bake in the oven at 350 degrees for 45-50 minutes.

Steps:

• Layer in a greased bundt cake pan in the following order:.
• frozen rolls.
• powdered pudding.
• brown sugar.
• cinnamon.
• melted butter.
• pecans.
• Cover the pan with foil topped with a clean towel and allow to sit overnite.
• Bake in a 350 degree oven for 30 minutes.

Steps:

• Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
• Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.

Steps:

• Preheat oven 40 400 degrees.
• Spread walnuts in a sprayed 9 inch round cake pan.
• Dip each biscuit in melted butter, then in mixture of the cinnamon and sugar. Lap biscuits over each other in the pan.
• If any butter or cinnamon mixture left over, sprinkle or pour over the biscuits. Cook biscuits 25 to 30 minutes.
• While biscuits are cooking melt butterscotch chips and milk together on low heat on top of the stove stirring constantly.
• When biscuits are done, remove and pour milk and butterscotch over biscuits and let stand about five minutes.
• Remove from pan to plate and serve.