Butterscotch Swirl Cake

 

If you are from Michigan–at least the Detroit area–you’ve no doubt heard of Sander’s Candy. It is, without a doubt, the best hot fudge IN THE WORLD. In addition to their amazing sundae toppings, they also bake coffee cakes. Legend says (actually, my Mom told me) that they used to have an amazing butterscotch coffee cake that my grandfather loved. While I never had it, I’m determined to bake a great butterscotch cake for her. After some googling, I decided upon the Butterscotch Swirl Cake from the Galley Gourmet, a new to me food blog.

 

This is an upside down cake with a glaze that covers the bottom of the pan before you assemble the cake on top. The glaze and dough both came together very easily and I was ready to assemble!

 

I found assembly a little difficult but something that would probably be much better the second time I made it. I ended up cutting my long strips into shorter strips to make it easier. I was a little doubtful that the dough would proof enough to fill the cake pan but it did.

 

It baked beautifully but LEARN FROM MY MISTAKES. Put this pan on a rimmed sheet pan to go into the oven or the glaze mixture will spill over the pan and smoke up your oven!

After baking, I set to the most difficult part of the cake: turning it out onto a platter. This was….not pleasant. My cake ended up sticking in a few places and a good chunk of it needed to be reassembled.

 

So how did it turn out? The cake and glaze had that amazing butterscotch flavor I was after: sugary, buttery, and deeply golden brown. Now–the downsides. The glaze over-hardened on me. Instead of being a glaze, it was more of a..shell? I wanted something more like a frosting/soft glaze (think cinnamon roll icing) but the glaze in this recipe almost turned to crumbly candy on the edges. Even with my problems, I am going to make this again with a few changes: I’ll keep the cake as is because it is both beautiful and delicious. I’ll make the same glaze but, instead of baking it on the bottom of the cake pan, I’ll simply pour it over the cake when it comes out of the oven. I may add some brown sugar to the filling as well.