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Marbled Butterscotch Cake

Marbled Butterscotch Cake
Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 12 people
Difficulty level: 3 out of 4

9 Ingredients

  • 1 1/4 cup self-raising flour
  • 3/4 cup cream
  • 150grams unsalted butter, softened (save 125g unsalted butter for glaze)
  • 2tablespoons cocoa powder
  • 4tablespoons white miso paste (save 2 tbs white miso paste for glaze)
  • 1teaspoons vanilla paste
  • 1 cup buttermilk
  • 3 eggs
  • 2 cup brown sugar (save 1 cup brown sugar for glaze)

Nutrition per serving

1560 Kilojoules or 373 Calories
18% of daily energy intake*
Protein
5.4grams
Fat
18.5grams
Carbs
46.1grams
Sugars
35.4grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 180°C. Grease an 8-cup bundt pan.

Step 2 of 5

In a small bowl, combine cocoa and 1/4 cup of the buttermilk to a smooth paste. Stir vanilla into remaining buttermilk. Set both aside. Beat butter, sugar and miso with electric beaters until creamy. Add eggs, one at a time, beating well between each addition. Stir in flour in alternate batches with vanilla buttermilk. Transfer half of the batter to a second bowl and stir cocoa mixture into 1 portion.

Step 3 of 5

Spoon alternate dollops of both batters into pan. Use a knife to gently swirl the batters together. Bake for 45 minutes or until cooked when tested with a skewer. Stand in pan for 5 minutes before turning out onto a wire rack to cool.

Step 4 of 5

Meanwhile, for the glaze, stir butter, brown sugar and miso in a pan over medium heat until sugar has dissolved. Add cream. Simmer uncovered for about 5 minutes until thickened. Cool.

Step 5 of 5

Pour some of the glaze over cake and serve sliced cake with remaining glaze.

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