Eggless Butterscotch Cake in Nordicware Heritage Pan

A perfect cake to inaugurate my new Nordicware bundt pan 🙂 A simple eggless and moist cake which is mildly sweet and goes very well with a cup of chai or coffee. Neha loves this cake and after a simple cake cutting by hubby, she distributed the cake amongst her friends and they all liked it. Happy me 🙂 You could drizzle the cake with some butterscotch sauce and sprinkle some slivers of almonds on top for a more decorative look or eat it simply like we did. I have used a 240 ml cup.

Ingredients:

• All purpose flour 300 gm
• Salt a pinch
• Baking powder 1.5 tsp
• Baking soda 1 tsp
• Brown sugar 100 gm
• Powdered white sugar 75 gm
• Melted butter 1/4 cup
• Oil 1/4 cup
• Milk 1.5 cup
• Apple cider vinegar 1 tbsp
• Butterscotch essence 1.5 tsp
• Butterscotch chips 1/4 cup
• Chopped almonds 1/4 cup

Method:

• Preheat the oven at 160 degree Celsius for 10-12 minutes.
• Grease the pan thoroughly with butter. Make sure all the grooves and the central tubular part is nicely coated with butter.
• Dust it liberally with flour and remove the excess flour.

• Add vinegar to the milk and keep it aside for 5 minutes. This is the buttermilk. 
• Sieve the flour, salt and rising agents for 3-5 times.
• Add the sugar, oil and butter to the buttermilk and mix well.
• Now add the butterscotch extract to it.
• Pour the liquid mixture into the dry ingredients and fold gently.
• Add in the butterscotch chips and chopped almonds. Do not overmix.

• Slowly pour the batter into the prepared cake tin and tap gently to remove the air bubbles if any.

• Bake at 160 degree Celsius for 45-50 minutes. Check by inserting a clean toothpick into the centre.
• Remove from oven and allow the cake to cool in the cake tin for 25-30 minutes.

• Loosen the edges with a blunt spoon or a spatula.
• Invert the cake slowly onto a wire rack and allow it to cool well.

• Drizzle with butterscotch sauce when the cake cools and decorate with slivers of almonds.

Notes:

• Grease the pan thoroughly and dust with flour or a mixture of flour and cocoa powder incase of a chocolate cake.
• Check the cake after 40 minutes or so as each oven behaves differently.
• This pan is amazingly super, the cake came out very neat and the pan looks very clean. Beautiful nonstick pan.