Right about the time of the lockdown in the month of may I found this recipe in one of mum’s old books by B.F Varghese which is almost in tatters. The siblings came over for a cup of tea because it had been 50 days since we had all seen each other though we are all in the same city. Anyway’s to go with the cup of tea and catch up conversations we needed this to make it all come together. So for those who like the butterscotch cake at corner house, this cake just does it for you.I’m being quite audacious and saying the taste of this cake is quite similar to that. Couple this cake with scoops of butterscotch ice cream and you could go weak in the knees I tell you! And for those who own a B.F Varghese recipe book, this is the red coloured book called ‘Recipes for all occasions Part- 1’ page number 219.
- Butter – 1/2 cup
- All Purpose Flour – 1 1/4 cups
- Baking Powder – 3/4 tsp
- Eggs – 2
- Caster Sugar – 1 cup
- Butterscotch Syrup – 4 dessertspoon ( 1 dsp =2 tsp or teaspoons)
- Granulated sugar – 1/2 cup
- Water – 1/4 cup
- Butter – 2 dessertspoons (4 teaspoons)
- Boiling Water – 4 dessertspoons (8 teaspoons)
Salted Caramel Sauce
- 1 cup (200g) granulated sugar
- 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
- 1/2 cup (120ml) heavy cream
- 1 teaspoon salt
Grease and line a 8inch loaf tin or cake tin and keep aside.
To make the butterscotch syrup:
Melt the granulated sugar in water over a low to medium heat. When it turns into a caramel, take it off the fire and then add the butter. Return the pan onto the heat and slowly add the boiling water. Allow the caramel to turn into a thick syrup on low heat. Once it turns syrupy, allow to cool.
Steps to make the cake batter:
Cream together the butter and caster sugar till light and fluffy. Into the creamed butter add the cooled down butterscotch syrup (4 dessertspoons). Add the eggs one by one and mix well with each addition. Fold in the flour and baking powder. Pour mixture into the prepared cake tin or loaf tin and bake at 180 C or 360 F for about 25-30 mins or till the skewer comes out clean. Once baked allow to cool in the cake tin for 10 minutes before overturning it onto a plate.
For the salted caramel sauce:
Heat, stirring constantly with a wooden spoon. Sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating or if the sugar clumped up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.) Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools. Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Serve the cake warm with warmed up caramel sauce.