Swirling Brown Sugar Butterscotch Bundform Cake recipe

Temperature: 350 ° F

Ingredients

Cake Mix
  • 1 Cup Butter, Softened
  • 2 Cups Packed Light Brown Sugar
  • 6 Eggs, Divided
  • 1 Tablespoon Pure Vanilla, Extract
  • 1 Teaspoon Brandy Extract
  • 3 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon  Baking Powder
  • 1 Cup Plain Yogurt
  • 1 Package (3.4oz) Instant Butterscotch Pudding Mix
  • 3/4 Cup Butterscotch Ice Cream Topping
Glaze Mix
  • 1/4 Cup Butter, Cubed
  • 1/4 Cup  Packed Light Brown Sugar
  • 2 Tablespoons Milk
  • 1 Cup Confectioners' Sugar
  • 1 Teaspoon Pure Vanilla extract
  • 1/4 Cup  Chopped Hazelnuts, Lightly Toasted

Instructions

In a large mixing bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and powder; add to creamed mixture alternately with yogurt, beating well after each addition.
Transfer 2 cups of batter to another large mixing bowl; beat in the pudding mix, butterscotch topping, and remaining egg until well blended. Pour half of the batter into a buttered Kaisercast Flora Bundform pan. Top half of the butterscotch batter ; cut through with a knife to swirl. Repeat layers and swirl. Bake at 350 for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 12 to 12 minutes before removing from pan to wire rack to cool completely.
For glaze, in a small saucepan, combine the butter and brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Place cake on a serving dish and drizzle glaze over cake; sprinkle with toasted hazelnuts.
Approx: 12 Servings

Submitted By: P. Marchesi - Lenhartsville, PA