Ingredients:

  • 1 cup (2 sticks) unsalted butter, cubed, soft room temperature
  • 1 ¼ cups packed light brown sugar
  • ½ cup granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract (for cake)
  • 3 cups all-purpose flour, spooned and levelled
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup full-fat sour cream or buttermilk, room temperature
  • -- For the Spiced Butterscotch Glaze ---
  • 4 tablespoons (½ stick) unsalted butter
  • ½ cup packed dark brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract (for glaze)
  • ¼ teaspoon ground cinnamon
  • Pinch of salt (for glaze)
  • ½ cup sifted confectioners' sugar

Instructions:

  1. Prepare the Pan: Preheat the oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan meticulously, ensuring all crevices are coated.
  2. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, beat the room-temperature butter, light brown sugar, and granulated sugar on medium-high speed for 5–7 minutes until very light, pale, and fluffy. This step is critical for lift.
  4. Incorporate Eggs: Reduce the speed to medium. Add the eggs, one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
  5. Alternate Wet and Dry: Starting and ending with the dry ingredients, alternate adding the flour mixture and the sour cream to the batter in three additions (Dry, Wet, Dry, Wet, Dry). Mix on low speed only until just combined to avoid developing gluten.
  6. Fill the Pan and Bake: Scrape the finished batter evenly into the prepared pan. Bake for 60 to 75 minutes, until a long wooden skewer inserted into the center comes out clean.
  7. Cool: Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack. Let it cool fully for at least 30 minutes before glazing.
  8. Melt Butter (Glaze): In a small saucepan, melt the 4 tablespoons of butter over medium heat.
  9. Build Butterscotch Base: Whisk in the dark brown sugar, heavy cream, cinnamon, and pinch of salt. Bring the mixture to a gentle simmer, stirring occasionally.
  10. Thicken and Finish Glaze: Cook for 2–3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Wait 2 minutes, then gradually whisk in the sifted confectioners’ sugar until the glaze is smooth and pourable.
  11. Glaze the Cake: Place the cooling rack over a sheet pan. Pour the warm butterscotch glaze evenly over the cake, allowing it to drip attractively down the sides. Allow the glaze to set for 15–20 minutes before slicing.