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–+ servings

Butterscotch Granola Coffee Cake

A moist sour-cream Bundt cake filled with a cinnamon oat crumble and finished with a generous salted butterscotch glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 12
Course: Dessert
Calories: 517
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 Bundt cake (10–12 cup pan)

Method
 

Prepare the Pan
  1. Preheat oven to 350°F.
    Grease and flour a 10–12 cup Bundt pan thoroughly.
Make the Batter
  1. In a large bowl combine butter, oil, sugar, sour cream, eggs and vanilla.
  2. Beat until smooth.
  3. Add flour, baking soda, baking powder, salt, cinnamon and orange peel.
  4. Mix until combined.
  5. Fold in the granola.
Prepare the Filling
  1. In a small bowl combine oats, butterscotch chips, brown sugar, cinnamon, and melted butter.
Assemble the Cake
  1. Spread half of the batter evenly into the Bundt pan.
  2. Sprinkle the oat filling in a ring over the batter, keeping it about ½ inch away from the edges of the pan.
  3. Top with the remaining batter and smooth the surface.
Bake
  1. Bake 40–50 minutes, until the top is golden and a toothpick inserted into the cake comes out with a few moist crumbs.
Cool
  1. Allow the cake to cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
Make the Glaze
  1. In a small saucepan over low heat combine butterscotch chips, butter and half and half.
  2. Stir until melted and smooth.
  3. Remove from heat and stir in salt.
  4. Allow the glaze to cool slightly until thickened, then drizzle generously over the cooled cake.

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

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.

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