Shelly's Recipe

LAYERED BUTTERSCOTCH CRUMB CAKE

Category: Cakes

1 (12 oz) pkg butterscotch baking chips
2 (3 oz) pkg cream cheese, softened
2 tbsp milk
3 cups flour
3/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1 cup cold butter, cut in cubes
2 eggs, slightly beaten
1 cup buttermilk
2 tsp vanilla

CRUMB TOPPING:
1/2 cup flour
1/4 cup white sugar
1/4 cup brown sugar, packed (or use 1 cup either white or brown)
1/4 cup butter cold butter (no substitutes!)
1/2 cup chopped walnuts

Preheat oven to 350. Set oven rack to second-lowest position. Grease 1 13 x 9-inch baking pan.

In the microwave melt the butterscotch baking chips (removing and stirring a few times and watching closely not to scorch the chips).

In a mixing bowl beat the cream cheese with milk until smooth, and then stir in the melted butterscotch chips until thoroughly blended; set aside.

In a bowl combine flour with sugar, baking soda and baking powder, and then cut in the cold 1 cup of cubed butter until mixture resembles fine crumbs (I use my fingers for mixing).

In another bowl whisk eggs with buttermilk and vanilla, then add into the flour mixture stirring just until moistened.

In prepared pan spread the butterscotch / cream cheese mixture evenly into the bottom of the pan. Spoon the buttermilk cake batter over the butterscotch mixture.

For the crumb topping; mixture in a bowl combine the flour with both sugars; mix in the cold butter until crumbly then mix in the nuts. Sprinkle the crumb topping evenly over the top. Bake for 40-45 minutes.