Old Favorites For Baking: Butterscotch Coffee Cake
In my family Coffee Cake is the ultimate comfort food. My Mothers grandmother perfected a recipe that has been handed down through the generations. Holiday mornings we inevitably wake up to the smell of a fresh baked confection coming out of the oven. When someone is sick or has suffered a bereavement they are comforted with Coffee Cake. My beloved grandfather, Frankie, was so fond of these cakes we would often hear him telling Nana “you should sell this recipe, it is just that good.” Considering it part of her heritage, she was not about to part with the recipe, but I believe she would consent to the way we have chosen to share the family fortune.
Reserve butterscotch chips in a small bowl. Preheat your oven to 350 f. In a large bowl cream together
- 1 EGG LIGHTLY BEATEN
- ½ CUP SOUR CREAM (OR PLAIN YOGURT)
- 1/4 CUP BUTTER, SOFTENED (OR CANOLA OIL)
Add the remaining contents of the tube. Mix all ingredients well. Spray a 9x9 pan or small bundt pan with non stick cooking spray. Pour batter into the pan and sprinkle the chocolate chips over the top of the cake. Bake for approximately 40 minutes or until a cake tester comes out of the coffee cake clean. The addition of crumbled brown sugar on top, almonds or walnuts will help you give this cake your own unique signature.
Ingredients: Corn, Arrowroot and Rice Flours, cane sugar, butterscotch chips (sugar, nonfat milk powder, partially hydrogenated palm kernel oil, soy lecithin added as an emulsifier, monoglycerides, artificial color, titanium dioxide, and artificial flavor), Russian Mulling Spice (cinnamon, nutmeg, ginger, coriander & special pure orange extract [alcohol, water and pure orange oil]), baking soda & kosher salt.
Photo Credit: Justin Hansen
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