Butterscotch Bundt Cake

Name: Butterscotch Bundt Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 serving(s)
Ingredients: butter, to grease; 2 tablespoons dry breadcrumbs; 7 tablespoons butter, softened and divided; 2 cups packed dark brown sugar; 2/3 cup low-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

Submitted by Ppaperdoll

"From Cooking Light. It says to use cooking spray to grease the pan, but that never works for me, so I use butter, although I do realise that makes it far less 'light'. Oh well, at least the cake comes out of the pan!"

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Ready In:: 1hr 15mins
Ingredients:: 14
Serves:: 16

ingredients

butter, to grease
2 tablespoons dry breadcrumbs
7 tablespoons butter, softened and divided
2 cups packed dark brown sugar
²⁄₃ cup low-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

directions

Preheat oven to 325 degrees F. Coat a 12 cup Bundt pan with butter and dust with breadcrumbs.
Melt 4 Tbsp butter in a large saucepan over medium heat. Add brown sugar and cook 2 minutes, stirring all the time (sugar won't melt). Pour mixture into a large bowl and leave to cool about 20 minutes or so.
Add 3 Tbsp butter, cream cheese and vanilla to bowl and beat with a mixer on low speed 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add eggs and egg white, 1 at a time, beating well between each addition.
Combine flour, cornstarch, baking soda and salt in another bowl and stir with a whisk. Add flour mixture to sugar mixture, alternating with milk, stirring after each addition.
Pour batter into greased pan and bake at 325 degrees F for 1 hour or until wooden pick inserted and inch from the edge comes out clean.
Cool in pan 10 minutes on wire rack, then remove carefully from pan. Leave to cool completely and dust with powdered sugar to serve.

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RECIPE SUBMITTED BY

Ppaperdoll

London

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...

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