Diving into my Great-Grandmother’s treasure trove of old recipe cards, I stumbled upon a delightful dessert that seems to have vanished from today’s culinary radar – Butterscotch Cake. The adventure of exploring these vintage recipes is like uncovering lost gems, offering a taste of the past that is both nostalgic and novel. Paired with a Caramel Icing, a combination inspired by another find among the ancient cards, this cake promises a journey back in time to when these flavors were celebrated.
The Caramel Icing, a standout on its own, evokes memories of penuche or praline candy rather than modern-day gooey caramel. It sets into a unique coating reminiscent of brown sugar fudge, providing a distinct finish unlike any other frosting – it’s neither fluffy nor creamy but forms a delectable thin crust that complements the soft cake beneath.
Butterscotch Cake with Caramel Icing Recipe
Cake Ingredients:
Butter and sugar for creaming
Vanilla extract
Eggs
Flour, baking soda, baking powder, and salt for sifting
Buttermilk
Instructions:
Preparation: Preheat your oven to 350°F (175°C). Prepare two 9-inch or three 6-inch round pans by greasing and flouring them, or lining with parchment paper.
Creaming: Using an electric mixer, cream the butter and sugar until fluffy. Incorporate the vanilla, then add eggs one at a time on low speed.
Dry Ingredients: Sift the flour, baking soda, baking powder, and salt together. Alternately add this mixture and the buttermilk to the creamed mixture on low speed, ensuring everything is well blended.
Baking: Pour the batter into prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
Caramel Icing Ingredients:
1 ½ cups brown sugar
1 tablespoon flour
¼ cup plus 2 tablespoons butter
¼ cup milk
1 teaspoon vanilla extract
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