Coffee Butterscotch Naked Cake | Soft Butterscotch Cake | Coffee Sponge Cake | Samia's Kitchen
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Delicious tasty Coffee Butterscotch Naked Cake.
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Cinnamon Butterscotch Coffee Cake with Streusel Topping
Cinnamon Butterscotch Coffee Cake with Streusel Topping Printable Recipe Card:
A delicious, fall-inspired butterscotch cake with cinnamon and a cinnamon streusel topping.
This is an easy cake recipe to mix. The cake batter includes the warm flavor of cinnamon and is dotted with butterscotch chips. The easy oat streusel topping is also lightly flavored with cinnamon.
This cake is super easy, uses pretty basic ingredients, and tastes wonderful on its own or with some vanilla or butterscotch ripple ice cream.
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Amazing Caramel Cake Recipe
This Caramel Cake is a showstopping cake that’s fit for any occasion. This decadent dessert features three moist and tender cake layers filled and covered in a layer of rich caramel icing. This layered cake is perfect for the caramel lover in your life. You will love how light and tender the cake is and how it contrasts deliciously with the rich, deep caramel flavor.
RECIPE:
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Butterscotch Coffee Cake with Noxxa Breadmaker (Oven Mode)
Butterscotch Coffee Cake baking using Noxxa Breadmaker Oven - this time with the 'Oven' mode..
The recipe used in this video is picked from an old book, with the old-fashioned style. The whole recipe can be made with an ordinary oven, except that the method shown is this video is using the Noxxa Breadmaker as a regular oven, by selecting the 'Oven' mode.
Feel free to adjust, combine with other ingredients as well, just to make it moisten a bit..
With the altered chosen 'butterscotch icing', this cake is having a texture somewhat between a cookie and a scone, but, believe to your taste, it will fits in with you as well!
Amazing Caramel Cake Recipe
This moist, fluffy caramel cake has layers of vanilla yellow cake covered in homemade salted caramel and creamy caramel-infused Swiss meringue buttercream; it will set your heart aflutter! It’s one of the most delicious things I’ve made and I love the simple decoration scheme of stripes, a caramel drip.
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This is my first layer cake in the new kitchen! Let me know what recipes you'd like me to try now that I'm in the swing of things!
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Ultimate Eggless Butterscotch Cake Recipe | Butterscotch Sauce | Praline Recipe
Ultimate Eggless Butterscotch Cake Recipe | Butterscotch Sauce | Praline Recipe – This is another request. I am hoping to make another egg version. So far I have never come across any butterscotch sauce or chips at the store. Good thing we all can make ourselves. It’s so easy to make and not expensive. This sauce is so amazing that you can use it for many ways, for ice creams, pancakes, milk shakes, pies and of course cakes. The cake came out soft and nice and with the sauce, it brings it to another level. It’s like the ones at the cafes or bakery stores. I hope you’re inspired with this recipe. Enjoy!
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Ingredients:
Butterscotch Sauce
210g (1 cup) brown sugar (you can use white sugar, but since it’s a butterscotch, I use brown sugar)
125g (1/2 cup) water
80g (1/3 cup) salted butter
135g (1/2 cup) whipping or heavy cream
Praline
½ cup roasted cashew + almond (you can use either types or both)
100g (1/2 cup) brown sugar
Eggless Butterscotch Cake
250g (2 cups) cake flour
1 ½ tsp baking powder
¾ tsp baking soda
150g (3/4 cup) brown sugar
112g (1/2 cup) vegetable oil
120g (1/2 cup) plain yogurt
1 tsp vanilla extract
120g (1/2 cup) milk
Butterscotch Buttercream Frosting
340g (1 ½ cup) unsalted butter
75g (1/2 cup) butterscotch sauce (that was homemade)
*you may add salt to taste
Instructions:
- Butterscotch Sauce
1. In a pot, add water and sugar.
2. Place over a low heat and bring to a boil. Be patient as this process will take approximately 10-15 min depending on your heat.
CAUTION: this sauce will burn very quickly, so do not leave it unattended.
Once the mixture is thickened up and reduced volume by about half, you may stir to check the consistency. The mixture is much thicker than before. Remove it from the heat to avoid burning it. Then while it is still boiling hot, add in the butter and cream. Stir until they are melted. Put the pot back on the heat and give it a quick boil just to ensure that they are well dissolved. Pour the mixture into a bowl and let it cool for at least 2 hours.
Note: You will notice that this mixture is still very liquid when it’s hot. It will be thickened as it cools down.
- Praline
3. In another pot, add brown sugar. Cook on low heat until it is dissolved and melted. Then add in the roasted nuts. You can use any nuts of your choice.
4. Set aside for later use.
5. Cut the praline into chunks.
- Eggless Butterscotch Cake
6. Preheat oven at 180°C/355°F.
7. In a bowl, add and sift all the dry ingredients.
8. In another bowl, add sugar, oil and yogurt. Mix until well incorporated, sugar almost dissolved.
9. Add vanilla extract.
10. Add in the sifted dry ingredients in 2 batches. Add the milk in few batches. Switch to an electric mixer to mix it well, however, do not over mix.
11. Grease 3 7-inch pans and line parchment paper.
12. Divide the batter into the 3 prepared pans. I used a weighing scale so to get even layers. You can eye ball the division.
13. Bake in preheated oven at 180°C/355°F for 20-25 min.
14. Let the cake cool completely on the cooling rack.
- Butterscotch Buttercream Frosting
15. In a bowl, add butter. Mix until creamy, fluffy and pale.
16. Add the homemade butterscotch sauce. Continue mixing on medium speed until well incorporated.
Assembling the cake.
17. Get ready the butterscotch, praline and cake.
Ready to serve.
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