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.
 |
| 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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