If you’re a big fan of blondies, this bundt cake is sure to hit a homerun in your house. My husband’s family goes absolutely bananas over Nana’s Butterscotch Brownies, so they were more than happy to enjoy this as a cake with some vanilla glaze on top. I absolutely LOVE the combination of white chocolate and butterscotch chips together, it’s like they’re soulmates.
There are so many wonderful things about bundt cakes, and these are actually the first type of cakes I ever started making because of the simplicity. Throw everything together in a pretty pan, then drizzle some glaze on top as a finish? SOLD!
Butterscotch Blondie Bundt Cake
For the Cake:
3 cups all purpose flour
2 1/2 cups packed light brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
8 oz. sour cream
1/2 cup unsalted butter, melted
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 cup white chocolate chips
1 cup butterscotch chips
Preheat oven to 350 degrees. In a large bowl, whisk together flour, brown sugar, baking powder, salt and baking soda. Add eggs, sour cream, butter, oil and vanilla to flour mixture. Using an electric mixer on medium speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 minutes. Gently stir in white chocolate chips and butterscotch chips. Grease and flour bundt pan, then spread batter evenly into pan. Bake for about 1 hour 10 minutes, or until cake tester comes out clean. Let cool in pan on a cooling rack for 20 minutes, then invert cake onto cooling rack to cool completely.
For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon butter, melted
2-4 tablespoons milk (depending on how thick or thin you want it)
Mix all ingredients until desired consistency. Spoon over top of cooled cake, let glaze set. Store cake in airtight container at room temperature for up to 5 days.