Butterscotch Granola Coffee Cake
A moist sour-cream Bundt cake filled with a cinnamon oat crumble and finished with a generous salted butterscotch glaze.
Equipment
- 1 Bundt cake (10–12 cup pan)
Ingredients
Cake Batter
- 1¾ cups all-purpose flour
- ¾ cup sugar
- 1 cup sour cream
- 10 tablespoons butter softened
- 2 tablespoons neutral oil vegetable or canola
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ teaspoon grated orange peel optional
- 4 large eggs
- 1 teaspoon vanilla extract
- 1½ cups granola
Cinnamon Oat Filling
- ½ cup old-fashioned oats
- ½ cup butterscotch chips
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon melted butter
Salted Butterscotch Glaze
- 1⅓ cups butterscotch chips
- 4 tablespoons butter
- 2 tablespoons half-and-half or cream
- ½ teaspoon salt
Instructions
Prepare the Pan
- Preheat oven to 350°F.Grease and flour a 10–12 cup Bundt pan thoroughly.
Make the Batter
- In a large bowl combine butter, oil, sugar, sour cream, eggs and vanilla.
- Beat until smooth.
- Add flour, baking soda, baking powder, salt, cinnamon and orange peel.
- Mix until combined.
- Fold in the granola.
Prepare the Filling
- In a small bowl combine oats, butterscotch chips, brown sugar, cinnamon, and melted butter.
Assemble the Cake
- Spread half of the batter evenly into the Bundt pan.
- Sprinkle the oat filling in a ring over the batter, keeping it about ½ inch away from the edges of the pan.
- Top with the remaining batter and smooth the surface.
Bake
- Bake 40–50 minutes, until the top is golden and a toothpick inserted into the cake comes out with a few moist crumbs.
Cool
- Allow the cake to cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
Make the Glaze
- In a small saucepan over low heat combine butterscotch chips, butter and half and half.
- Stir until melted and smooth.
- Remove from heat and stir in salt.
- Allow the glaze to cool slightly until thickened, then drizzle generously over the cooled cake.
Notes
Notes
• Let the glaze cool slightly before pouring so it forms thicker ribbons on the cake.
• The oil in the batter helps keep the cake moist while the butter provides flavor.
• The oat filling adds a gentle crunch and complements the granola in the batter.
• Let the glaze cool slightly before pouring so it forms thicker ribbons on the cake.
• The oil in the batter helps keep the cake moist while the butter provides flavor.
• The oat filling adds a gentle crunch and complements the granola in the batter.
Nutrition
Calories: 517kcalCarbohydrates: 66gProtein: 7gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 107mgSodium: 537mgPotassium: 148mgFiber: 2gSugar: 39gVitamin A: 671IUVitamin C: 0.3mgCalcium: 71mgIron: 2mg
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