Spiced Up Butterscotch Cake

Spiced Up Butterscotch Cake

Gluten-Free!

One of my ALL time favorite flavors happens to be butterscotch!!! And it just so happens that I came across an all-natural butterscotch flavoring from one of my favorite extracts companies. SO to the kitchen I went to craft up another unique and delicious creation!

If you have a favorite flavor that you’d like to see me utilize in one of my desserts, leave me a comment below…who knows, it just might be the next inspiration for one of my desserts!

 

You’ll need:

1 cup Kerrygold salted butter, softened

1 tbsp cinnamon

1 tsp nutmeg

1/2 tsp clove

1/2 tsp cayenne

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

2 tsp maple extract

1 tsp Butterscotch Flavor

4 eggs

2  cups Bob’s Red Mill gluten-free all purpose flour

1 cup Bob’s Red Mill Almond Flour

1 tsp xanthan gum

2 tsp baking soda

2 tsp baking powder

1 1/2 tsp salt

1 cup buttermilk

1 cup pecans, chopped

 

Preheat the oven to 350°F.  Grease two round 9″ pans and cover the bottoms in circles of parchment paper.

In a saucepan over medium heat, melt the butter. Allow it to heat until it begins to bubble, then turn the heat down to simmer and stir in the spices. Allow this to simmer while you mix up the dry ingredients.

spiced up butterscotch cake milk spices frothy

In a bowl, combine the flours, xanthan gum, baking powder, baking soda, and salt. Set aside until needed.

In a separate medium bowl, combine the butter until and sugars. Next, add in the extracts then continue stirring until fully combined.

Gradually add the eggs one at a time, mixing well between each addition.

Then, stir the dry ingredients into the creamed mixture a little at a time, alternating with the buttermilk. Finally, fold in the crushed pecans then divide the batter between the two prepared pans. Place in the oven to bake for  30 – 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool fully before frosting.

 

Butterscotch Butter Cream Cheese Frosting

 

8 oz package cream cheese, softened

1 cup Kerrygold salted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

2 tsp all-natural Butterscotch Flavor

 

In a medium bowl, cream the butter and cream cheese with an electric mixer.  Whip in two cups of powdered sugar and extracts. then, whip in the final cup of powdered sugar.  Continue blending until smooth and creamy.

Now, just frost and assemble the cake layers and enjoy the spicy buttery-ness of this delicious treat…Spiced Up Butterscotch Cake!

 

spiced up butterscotch cake frosted


Spiced Up Butterscotch Cake – Gluten-Free!

Spiced Up Butterscotch Cake – Gluten-Free!

Ingredients

    Spiced Up Butterscotch Cake
  • 1 cup Kerrygold salted butter, softened
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp clove
  • 1/2 tsp cayenne
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tbsp vanilla extract
  • 2 tsp maple extract
  • 1 tsp butterscotch flavor
  • 4 eggs
  • 2 cups Bob’s Red Mill gluten-free all purpose flour
  • 1 cup Bob’s Red Mill Almond Flour
  • 1 tsp xanthan gum
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 cup buttermilk
  • 1 cup pecans, chopped
    Butterscotch Butter Cream Cheese Frosting
  • 8 oz package cream cheese, softened
  • 1 cup Kerrygold salted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp all-natural Butterscotch Flavor

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Grease two round 9" pans and cover the bottoms in circles of parchment paper.
  2. In a saucepan over medium heat, melt the butter. Heat it up until it begins to bubble, then turn down to simmer and stir in the spices.
  3. Allow this to simmer while you mix up the dry ingredients.
  4. In a bowl, combine the flours, xanthan gum, baking powder, baking soda, and salt. Set aside until needed.
  5. In a separate medium bowl, combine the butter until and sugars.
  6. Add in the extracts then continue stirring until fully combined.
  7. Gradually add the eggs one at a time, mixing well between each addition.
  8. Stir the dry ingredients into the creamed mixture a little at a time, alternating with the buttermilk.
  9. Fold in the crushed pecans then divide the batter between the two prepared pans.
  10. Place in the oven to bake for 30 - 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool fully before frosting.
    For the Frosting:
  1. In a medium bowl, cream the butter and cream cheese with an electric mixer.
  2. Whip in two cups of powdered sugar and extracts.
  3. Whip in the final cup of powdered sugar. Continue blending until smooth and creamy.
  4. Frost and assemble the cake layers and enjoy the spicy buttery-ness of this delicious treat!
http://delectablydifferentkitchen.com/2016/04/spiced-up-butterscotch-cake-gluten-free/

 

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