|Copyright 2013 LtDan'sKitchen blogs|
|Addition of brown sugar to melted butter.|
|Eggs have been added to the sugar butter mixture.|
1/2 cup unsalted butter*
1/2 cup butter compound*
2 cups dark brown sugar**
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
2 cups flour
1/4 tsp salt
1/4 cup chopped roasted peanuts or cashews, (optional)
1. In a small pot, melt the butter and butter compund over low heat. Add the
sugar and stir until melted. Turn off the heat. Preheat the oven to 325°F
and grease an 8" baking pan.
2. In a large bowl, sift the flour with the baking powder. Add the salt.
3. When the sugar mixture has cooled, add the eggs one at a time. Mix well
after each addition.
4. Add the flour mixture and mix until just incorporated. Add the vanilla and
nuts if using and mix one last time.
5. Pour the batter into the pan and bake for 25-30 minutes or until the cake
6. Cool completely and cut into slices.
|Addition of flour and vanilla extract.|
* Use 1 cup unsalted butter if you cannot find butter compound. I cannot recall the brand I used for the butter compound that I bought and I cannot seem to find it again. I have reverted to using New Zealand unsalted butter and it seems to do the trick. Local butters just do not have the same buttery taste.
** I searched for the darkest brown sugar available in our local market without resorting to using muscuvado which is a raw form of brown sugar. The batter was a lot darker but the sweetness was just right. Overall, this is actually a very good version of butterscotch but I think I might keep working on it.