Filling Ingredients:
½ cup butterscotch-flavored baking chips
½ cup chopped nuts
½ teaspoon ground cinnamon
Cake Ingredients:
1 cup granola cereal
1 cup sour cream
½ cup butter, softened
½ cup sugar
3 eggs
½ teaspoon freshly grated orange peel
1 ¼ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
Glaze Ingredients:
½ cup butterscotch-flavored baking chips
1 tablespoon shortening
2 tablespoon chopped nuts
Heat oven to 350F. Combine all filling ingredients in
medium bowl; set aside.
Combine granola cereal and sour cream in large bowl;
let stand 5 minutes to soften cereal. Add butter; beat at medium speed,
scraping bowl often, until well mixed.
Add sugar, eggs and orange peel; continue beating until
well mixed. (Mixture will be slightly lumpy.) Add all remaining cake
ingredients; continue beating until well mixed.
 |
| Just beat it. |
Spoon half of cake batter into greased and
floured 10-inch angel food cake (tube) pan or 12-cup Bundt pan. Sprinkle with
filling. Spoon remaining batter over filling.
Goodbye, butterscotch. We will meet again soon.
Bake for 45 to 55 minutes or until toothpick inserted
into the center comes out clean. Cool 10 minutes; remove from pan. Cool
completely.
Melt ½ cup butterscotch chips and shortening in 1-quart
saucepan. Immediately drizzle over cooled cake; sprinkle with 2 tablespoons
nuts.
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| Not the prettiest drizzle in the world, but you don't need to be especially good at something to enjoy doing it. |
My Rating: 4/5 "Loved the flavor of this. The texture was a little dry, but when I ate the leftovers I discovered that zapping it in the microwave for 15 seconds gave the cake the moisture it needed. I'm always nervous about ring cakes because I worry they won't come out of the pan evenly, but fortunately this one has a glaze so you can repair any aesthetic damage you cause!"
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