this month, when selecting my secret recipe club recipe, i used the same method i always do - i start by going back as far as i can in the history. and then i look through the posts in the same month i am cooking from them. that way, i get the best of both worlds - reinvent an old recipe and cook something that fits in with the time of year. this month, i adapted katrina's banana caramel cake from baking and boys!
when i try a recipe and like it, it usually takes a good six months - if not longer - for me to make it again. even some of my favorites - chocolate chip cookies, soft pretzels, white layer cake with blackberry buttercream - i have yet to make again since the day they first appeared here. so it's really rare for me to make the same cake twice. but this cake? i made it twice in three days, a different way each time.
the first time, i made the cake exactly how it's written below - make the cake batter and swirl the butterscotch into the batter before baking. the result was a nice light cake, similar to a layer cake. the second time - this is the version i brought into work - i made one and a half times the recipe and baked it in a ten inch springform pan. but the key difference is that i mixed the butterscotch into the batter before pouring it into the pan. the result was a dense, almost fudgy cake that could have just as easily been served for breakfast rather than dessert. while i prefer the lighter version in the recipe below, my coworkers spoke loud and clear their love for the dense version. to each his own.
if you haven't made butterscotch before, it is ridiculously easy, not at all like it's fickle cousin caramel. mix some sugar, butter, cream, pinch of salt, and dash of vanilla together and heat until boiling. that's pretty much it. no fancy temperatures to worry about or caramelizing sugar. ridiculously easy, just as deb said.
...and get ready! this post kicks off a week of my all time favorite fruit: peaches!
for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the all new secret recipe club website!
check out my previous src posts below whole wheat honey pancakes minted pineapple lime agua frescabreakfast tacos
simple almond sandwich cookies
roasted banana rum cake
butterscotch peach cake
butterscotch adapted from smitten kitchen, cake adapted from baking & boys
1hour, makes one nine inch cake
the butterscotch can be made up to a week or two in advance of making the cake, simply cool to room temperature and store in the refrigerator. i made a double batch of the sauce and used the remainder to drizzle over the cake, eat with apples, etc. not feeling like peaches? try bananas (the original recipe) or apples. i bet both would be amazing.
for the butterscotch:
1/4 cup unsalted butter
1/2 cup packed dark brown sugar
1/2 cup heavy cream
1/2 teaspoon flaky sea salt (or 1/4 teaspoon regular salt)
1 1/2 teaspoons vanilla extract
for the peaches:
3 large peaches, pitted and quartered
2 tablespoons unsalted butter
2 tablespoons sugar
for the cake:
6 tablespoons unsalted butter, room temperature
1 cup sugar
1 1/2 cups flour
3/4 cup milk
3/4 teaspoon baking soda
1/2 teaspoon salt
- make the butterscotch sauce. melt the butter in a saucepan over medium heat. add the sugar, cream, and salt and mix until blended. bring to a boil and cook for about five minutes, whisking frequently. remove from heat and add the vanilla extract. cool to room temperature.
- saute the peaches. melt the butter in a large sautepan over medium low heat. add the peach slices and toss with the sugar. cook until the peaches are soft, about five minutes. remove from heat and let cool while putting together the rest of the cake.
- heat your oven to 325F. grease one nine inch cake pan. if you want the cake to turn out of the pan, line the bottom with parchment paper. trust me, it will stick otherwise.
- make the cake. cream the butter and sugar until light and fluffy. add the eggs one at a time until well blended. in a separate bowl, mash the sauteed peaches with a fork and add the milk.
- add a half cup of flour to the batter, then a third of the peaches. repeat. add the baking soda and salt with the last addition of flour. mix until blended.
- pour the batter into the prepared pan. pour the butterscotch sauce evenly over the top of the cake. use a skewer or a knife to swirl the butterscotch into the cake. bake for about 60 minutes, or until a tester comes out clean. cool completely on a wire rack before serving.