By Kevin Williams
It is a cool autumn weekend in Ohio, which is a prime time for a solid, cake-y type desserts, and butterscotch fits the bill. Rachel made this homemade butterscotch cake which has a whiff of nostalgia for me because that is one of the first recipes I ever sampled when visiting an Amish kitchen years and years ago. I think I was at an Amish bakery near Nappannee, Indiana when I tried it. It was a very moist cake bursting with butterscotch, it was awesome and I remember northern Indiana’s Amish country absolutely captivated me. Still does it many ways, each Amish settlement is distinct with its own traditions and characteristics and recipes.
Okay, back to butterscotch. This recipe doesn’t call for homemade butterscotch, instead you use butterscotch chips (I suppose if you are adventurous you could do away with the chips and flavor the cake with your own homemade butterscotch). The recipe makes a very moist, bursting-with-butterscotch cake which reminded me of that first butterscotch cake I had all those years ago. Rachel made this cake and she followed the instructions, if it were ME making the cake,I’d probably add double the butterscotch chips, which is why I called this “double butterscotch” but I’ll let you make the call as how many chips you add. Enjoy!
Serves: serves 10
- 1 /2 cup butter
- 1 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups buttermilk
- 1 cup quick oats
- 6 ounces of butterscotch chips
- Mix together butter and sugar.
- Blend in eggs and vanilla.
- Stir well.
- Sift together flour, salt, and soda.
- Add to butter mixture alternately with milk, mixing after each addition.
- Stir in oats.
- Pour into greased 9 X 13 X 2 inch baking pan.
- Sprinkle butterscotch chips onto the batter.
- Bake at 350 for an hour. Cool before cutting.
- Top with whipped topping if desired.