What could be nicer than the fragrance of coffee cake baking on a Saturday or Sunday morning?
This Butterscotch Coffee Cake is pure magic.
It tastes like butterscotch, which is sweet, buttery, and rich. It goes great with a hot cup of coffee or a glass of milk for the kids.
My family absolutely loves this recipe—it’s the kind of treat that makes everyone gather around the kitchen, forks ready before it’s even cool!
Whether you’re baking it for a lazy Sunday breakfast or a cozy afternoon snack, this coffee cake is a warm hug in dessert form.
It’s also quite simple to make, especially if you have kids running about!
So, let’s get started, and by the end of this, your kitchen is going to smell amazing!
Things You’ll Need
- Round cake pan that is 9 inches wide
- Big basin for mixing
- A hand mixer or a stand mixer
- Whisk
- Spoon
- Spoons and cups for measuring
For the cake:
- 2 cups of flour for all purposes
- 1 ½ teaspoons of baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 big eggs
- 1 teaspoon of vanilla extract
- 1 cup of sour cream
For the Butterscotch Topping:
- ½ cup of butter without salt
- ¾ cup of tightly packed light brown sugar
- 2 teaspoons of heavy cream
- 1 teaspoon of vanilla extract
For the topping of crumbs:
- ¾ cup of all-purpose flour
- ½ cup packed light brown sugar
- ¼ teaspoon of ground cinnamon
- ¼ teaspoon salt
- ⅓ cup unsalted butter, cold and cubed
Instructions
- Preheat and Prep:
Set your oven to 350°F (175°C). Put some grease and flour on a 9-inch circular cake pan. - Make the Crumb Topping:
Combine the flour, brown sugar, cinnamon, and salt in a bowl. Add cold cubed butter and use your fingers or a fork to crumble it into a sandy texture. Put it away. - Mix the batter for the cake:
In a big bowl, mix the butter and brown sugar together until they are frothy. Add the eggs one at a time, then the vanilla. Add the sour cream and stir until everything is smooth. In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then gradually mix it into the wet ingredients. - Put the cake together:
Pour the batter into the prepared pan and smooth the top with a spatula. Spread the crumb topping evenly over the batter. - Bake the cake:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. - Make the butterscotch topping:
In a small saucepan, melt butter and brown sugar together over medium heat. Add the heavy cream and vanilla, and heat for 2 to 3 minutes, or until the mixture is smooth and a little thicker. - Drizzle and serve:
Once the cake has cooled, pour a lot of the butterscotch topping over the crumb layer. Cut and serve!
Helpful Tips
- Don’t forget the sour cream! It keeps the cake moist and adds a little tang that balances out the sweetness.
- Use cold butter for the crumb topping. This helps make the topping that we all love that is crumbly and like what you would find in a bakery.
- Cool the butterscotch topping slightly before drizzling. This helps it set perfectly on top of the cake.
- Let the kids help! They’ll like using their fingers to combine the crumb topping. Just make sure their hands are clean first!
- Check for doneness with a toothpick. You’re good to go if it comes out clean!
Changes and Replacements
- No sour cream? Instead, use plain Greek yogurt!
- Want more taste? Put 1/2 teaspoon of almond extract into the batter.
- Do you love nuts? For a nutty crunch, sprinkle chopped pecans or walnuts on top of the crumb layer.
- Gluten-free version? Instead of all-purpose flour, use a gluten-free flour blend that is 1:1.
Tips for Making Ahead
You may prepare the crumb topping and butterscotch sauce a day in advance. Put them in the fridge and put them together when you’re ready to bake.
You can bake the whole cake the night before. Just keep it covered at room temperature and sprinkle the butterscotch sauce on top immediately before serving.
Storing and using leftovers
You can keep leftovers at room temperature for up to two days if they are covered. If you want to keep it longer, put it in the fridge for up to a week. Before serving, let it come to room temperature.
You may also freeze the cake (without the butterscotch topping) for up to three months. Just cover it up well in foil and plastic wrap.
There you have it: a Butterscotch Coffee Cake that is smooth and buttery and hard to refuse!
It’s a recipe you’ll want to cook over and over because it’s so easy and so good.
I hope you and your family enjoy it as much as mine does.
Let me know how it went out for you when you try it, or if you have any questions, I’m happy to help!
Have fun baking! 😊