Layered Butterscotch Crumb Cake

Taken from my Favorite Desserts” folder…three layers make up this fantastic cake!

Servings 12

Ingredients:

1 (12-ounce) package butterscotch baking chips

2 (3-ounce) packages cream cheese, softened

2 tablespoons milk

3 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 cup cold butter, cut in cubes

2 eggs, slightly beaten

1 cup buttermilk

2 teaspoons vanilla

CRUMB TOPPING:

1/2 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar, packed (or use 1 cup either white or brown)

1/4 cup butter cold butter (no substitutes!)

1/2 cup chopped walnuts

Instructions:—————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease 1 13 x 9-inch baking pan.

In the microwave melt the butterscotch baking chips (removing and stirring a few times and watching closely not to scorch the chips).

In a mixing bowl beat the cream cheese with milk until smooth, then stir in the melted butterscotch chips until thoroughly blended; set aside.

In a bowl combine flour with sugar, baking soda and baking powder, then cut in the cold 1 cup of cubed butter until mixture resembles fine crumbs (I use my fingers for mixing).

In another bowl whisk eggs with buttermilk and vanilla, then add into the flour mixture stirring just until moistened.

In prepared pan spread the butterscotch/cream cheese mixture evenly into the bottom of the pan.

Spoon the buttermilk cake batter over the butterscotch mixture.

For the crumb topping; mixture in a bowl combine the flour with both sugars;  mix in the cold butter until crumbly then mix in the nuts.

Sprinkle the crumb topping evenly over the top.

Bake for 40-45 minutes.

Related posts:

Butterscotch Pecan Pie

Three-Layer Coconut Cake

Kitten’s Blueberry Rhubarb Cake

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