With so many baking options out there, typically I don’t like to make a recipe more than once or twice. But I make an exception for this Norwegian Sour Cream Pound Cake recipe which holds a permanent place in my baking repertoire. As a plain pound cake, it has a dense but tender vanillay crumb that is anything but “plain”. The batter also holds up well to a variety of mix-ins and flavorings. My favorite combinations are an addition of cake spice for a dash of zing to the flavor and butterscotch chips for a bit of caramel. And if I’m feeling extra decadent, I’ll pour a homemade caramel sauce over the top.
An overhead view of the cake drenched in a dark caramel sauce.
A side view of all the goodness. The butterscotch chips create little pockets of caramel flavor in the cake.
Norwegian Sour Cream Pound Cake (with butterscotch chips and caramel glaze)
Makes 1 bundt cake (about 20 servings)
(from King Arthur Flour)
1 cup (8 ounces) unsalted butter
2 cups (14 ounces) sugar
2 large eggs
1 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons cake spice or other flavoring like cinnamon (optional)
2 to 3 teaspoons vanilla extract, to taste (I prefer 3 teaspoons which is equal to 1 tablespoon)
4 cups (17 ounces) Unbleached All-Purpose Flour
1 1/2 (12 ounces) cups sour cream
1 package (11-12 ounces) butterscotch chips (optional)
- Preheat the oven to 350°F.
- Lightly grease a full-size (10″) tube pan, bundt-style pan, or angel food pan.
- In a large bowl, stir together the flour, salt, baking powder, and cake spice (optional). Set aside.
- In a large bowl, beat together the butter and sugar until well combined.
- Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
- Mix in the vanilla extract.
- Add the flour mixture alternately with the sour cream to the wet ingredients. Start with adding the flour about 1 cup at a time and then the sour cream 1/2 cup at a time. Mix at medium speed between additions, until ingredients are thoroughly combined. The finished batter will be quite stiff/thick.
- Stir in the butterscotch chips (optional).
- Scrape the batter into the prepared pan, leveling it with your wet fingers or a spatula.
- Bake the cake for 55 to 75 minutes, until a cake tester, bamboo skewer, or long toothpick inserted into the center comes out clean. Don’t overbake to ensure that the cake is moist and tender.
- Remove the cake from the oven, and gently loosen its edges from the pan.
- After 15 minutes, carefully turn the cake out of the pan onto a rack to cool.
Note: The cooled cake can be stored, well wrapped, at room temperature for several days. For longer storage, wrap securely and freeze.
Take a chewy, rich butterscotch caramel, mix in some Rice Krispies cereal for a bit of crunch, slather on a thick, smooth, dark chocolate ganache, sprinkle a little sea salt on top, and voila, you’ve just been introduced to the perfect little candy, Chocolate Covered Crispy Butterscotch Caramels. The trickiest parts of this recipe are 1) making sure the caramel gets to the correct temperature (a bit of patience and vigilant attention are needed) and 2) waiting a few hours for the chocolate ganache to firm up so that you can cut the caramels into squares. So, if you have a bit of patience and a candy thermometer, get to it! You won’t be disappointed.
The Maldon sea salt I used created little crater-like designs on the chocolate ganache. And the crater-like surface of the caramel is due to the rice krispies.
Chocolate Covered Crispy Butterscotch Caramels
Makes 48 pieces
(from Abigail Johnson Dodge’s Mini Treats & Hand-Held Sweets)
My notes are in [ ] below.
Caramel-Puffed Rice Layer
12 tablespoons (6 ounces) unsalted butter, cut into 6 pieces + 2 tablespoons, softened, for greasing the foil
1 1⁄3 cups (9 1/4 ounces) firmly packed dark brown sugar
3⁄4 cup heavy cream
1⁄2 cup Lyle’s Golden Syrup [light corn syrup also works]
1 1⁄2 cups puffed rice cereal [rice krispies]
1 1⁄2 teaspoons pure vanilla extract
1⁄4 teaspoon table salt
8 ounces bittersweet chocolate, chopped [I like to used Trader Joes dark chocolate bar]
1 tablespoon vegetable oil [I used canola oil.]
Make the Caramel-Puffed Rice Layer
- Line an 8-inch-square baking pan (the straight-sided kind) with foil, leaving about a 1-inch overhang on two sides. Generously grease the bottom and sides of the foil with the 2 tablespoons of softened butter (cooking spray works, too). [I prefer to line the pan with parchment which works equally as well as foil, and parchment doesn’t need to be buttered. Just make sure you use enough parchment so that it overhangs two sides by an inch or so.]
- Put the remaining butter, brown sugar, heavy cream, and golden syrup in a large heavy saucepan. Cook, without stirring, over low heat until the butter is melted, about 5 minutes. Increase the heat to medium high and bring to a boil. Boil, without stirring, until a candy thermometer registers 250°F, about 5 minutes. [It took longer than 5 minutes for my caramel to reach 250°F, so keep a close eye on the caramel during this step.]
- Slide the pan from the heat and add the puffed rice, vanilla, and salt. Be careful—the mixture will bubble up, and the steam is super hot. Using a heatproof spatula, stir, without scraping the bottom and sides, until blended.
- Pour the crispy caramel, without scraping the bottom or sides of the saucepan, into the prepared baking pan. Set aside to cool until warm to the touch, about 45 minutes.
Make the Ganache
- Melt the chocolate and oil in a small heatproof bowl (you can use the microwave or an improvised double boiler). [I used the microwave and melted the chocolate in 20-30 second increments to ensure that the chocolate would not burn.]
- Whisk until well blended and smooth.
- Pour the melted chocolate over the still-warm caramel. Using an offset spatula, spread the ganache evenly.
- Set aside to cool completely, about 4 hours. [It took longer than 4 hours for my ganache layer to cool and firm up enough to cut cleanly. You can refrigerate the caramels to harden the chocolate more quickly, but don’t cut the caramels when they’re cold because the chocolate will crack and separate from the caramel layer.]
Finish the Caramel
- Use the foil [or parchment] “handles” to lift the entire caramel from the pan. Carefully peel or tear away the foil [or parchment] and discard; set the caramel, chocolate side up, on a cutting board.
- Grease the blade of a long, sharp knife with butter or cooking spray and, using a ruler as a guide (or by eye), cut crosswise into 8 equal strips and then cut each strip into 6 pieces.
- Serve immediately or wrap in small pieces of waxed paper or cellophane (2 3⁄4-inch squares are the perfect size). Serve in mini cupcake wrappers, if you like. [I prefer to serve my caramels in mini cupcake wrappers.]
Note: The caramels can be stored in an airtight container at room temperature for up to one month.
Hello Gorgeous! Have you ever seen a better looking cereal bar? This beauty is a combination of caramel + Nutella + chocolate chips + butterscotch chips + cashew butter + honey graham cereal with a sprinkle of Maldon sea salt. Sounds fancy, but it all comes together in one pot, and the chocolate-butterscotch spread can be melted in the microwave. All you need is a slightly strong arm to stir together all the ingredients and some patience to wait for the slab to firm up before cutting into squares. If you’ve made rice krispie treats before, then you can make these “gourmet” Caramel Nutella Cashew Graham Scotcheroos.
Caramel Nutella Cashew Graham Scotcheroos
(Adapted from David Lebovitz)
Makes 1 9×13 inch pan
3/4 cup (150g) sugar
1 cup (320g) light corn syrup
1/2 cup (130g) cashew butter (you can also substitute peanut butter or almond butter)
1/2 cup (130g) Nutella
5-6 cups Honey Grahams cereal (I like Mom’s Best Cereals because it doesn’t seem quite as sweet as Golden Grahams)
6 ounces chopped bittersweet or semisweet chocolate, or 1 cup (165g) chocolate chips
1 cup (165g) butterscotch-flavored chips
fleur de sel or flaky sea salt
- Line a 9 x 13-inch baking pan with parchment paper, or line with greased/buttered aluminum foil.
- In a large saucepan over medium heat, bring the sugar and corn syrup to a full boil (the sugar mixture will not change color) and then remove from heat.
- Stir the cashew butter and Nutella into the sugar mixture until smooth and well mixed.
- Stir graham cereal into the mixture until the cereal is completely coated.
- Working quickly (the mixture will start to firm up fairly quickly), press the mixture into the prepared pan. I used parchment paper to help press/pack the cereal mixture into the pan. Make sure the top is smooth. Set aside.
- Melt the chocolate and butterscotch chips together over the stove or in a microwave, stirring gently until smooth and well-blended. The butterscotch chips make take a little longer to melt than the chocolate, but keep gently heating and stirring until they are well combined. Spread over the rice cereal mixture.
- Sprinkle the top lightly with sea salt. Let cool until set. I put mine in the refrigerator for 10-15 minutes to harden the chocolate butterscotch topping a bit.
- Once cool, cut into small bars with a sharp knife.
After making too many batches of mazoh toffee candy, I was craving something sweet that wasn’t candy. So, I whipped up banana bread in bundt cake form. Usually I would deem this banana bread a bit too plain for my taste as the banana flavor was mild, and the cake had just a touch of sweetness. But I did like how tender and moist the cake is, and the addition of butterscotch chips gave this understated banana bread just the pop of flavor it needed. This banana bread provides a good base for piling on toppings like caramel sauce or ice cream and getting creative with add-ins.
Banana Bread with Butterscotch Chips
(Adapted from The Pioneer Woman)
Makes one bundt cake
2 sticks (8 ounces) butter
1 1/2 cup plus 2 tablespoons sugar
3 large eggs
1 1/2 cup mashed ripe bananas (approximately 3 medium sized)
4 cups plus 2 tablespoons all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 cup sour cream
6 ounces butterscotch chips (optional)
- Preheat oven to 350°F.
- Grease and flour a large bundt pan.
- In a mixer bowl, cream butter and sugar together.
- Add eggs one at a time, beating for a few seconds after each addition.
- Add mashed bananas and beat.
- Combine the flour, baking soda, and baking powder in a separate bowl.
- Add the dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.
- Stir in butterscotch chips.
- Pour batter into bundt pan, and bake for approximately 60 to 70 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes. Then invert onto a cooling rack, and allow the cake to cool before slicing.
In an attempt to whip up a batch of cookies in about an hour, I turned to this recipe for Oatmeal Butterscotch Cookies. Not only were these these cookies really quick and easy to make, but they’re amazingly delicious. They’re crispy on the edges, chewy in the middle, and butterscotchy all over.
Oatmeal Butterscotch Cookies
(from Nestle – https://www.verybestbaking.com/recipes/18478/oatmeal-scotchies/. My notes are in italics between [ ]).
Makes 48 cookies
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar [I used light brown sugar]
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange [I used vanilla extract; the orange zest doesn’t sound appealing to me]
3 cups quick or old-fashioned oats [I used old-fashioned oats]
1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
- Preheat oven to 375° F.
- Combine flour, baking soda, salt, and cinnamon in small bowl.
- Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl [I added and mixed each ingredient individually to ensure everything was mixed well].
- Gradually beat in flour mixture.
- Stir in oats and butterscotch morsels.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.