Brown Sugar Butterscotch Bundt Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 cups Brown sugar, packed
  • 1/2 tsp Cardamom, ground
  • 2 1/4 cups Flour
  • 1 cup Lighty brown sugar, packed
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 2 sticks Butter
  • 7 tbsp Butter
  • 1 cup Heavy cream
  • 1 cup Sour cream

• Desserts

  • 1 Butterscotch chips

Found on layersofhappiness.com

Description

Directions

• Preheat your oven to 325 degrees. Grease and flour a ten inch bundt pan and set it aside. Cream sugar and butter together until whipped, about 5 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla. In a separate bowl, mix dry ingredients together and add to butter mixture, alternating with the sour cream, and mix for an additional minute. Fill bundt pan with mixture and tap firmly to ensure that you don’t have any air bubbles. Bake until golden brown, about an hour. After it’s done, let it cool in the pan for 15 minutes and then remove from pan and let cool on a wire rack. While it’s cooling, make your glaze. Mix glaze ingredients together in a sauce pan and bring to a simmer. Whisk steadily until mixture thickens a bit. For me, that took around 15 minutes, and it was still quite thin. Don’t worry, it will thicken more after you remove it from the heat. Drizzle over cake, sprinkle with butterscotch chips, slice and serve.