This post first appeared on Lolly Jane where I contribute a once a month recipe.
I like dessert. I like it in all forms really. I especially love something that is freshly made. And I seem to make it a lot. Regan is often telling me I need to stop making it so much since there is pretty much always some sort of treat around to eat. My kids often ask what’s for dessert when we are still figuring out supper. I like to think it’s kind of a sweet way to enjoy childhood. I came up with this dessert after finding a yummy looking ice cream topping in the grocery store. If you don’t have a jar of the butterscotch ice cream topping, you could always make it. And you could even substitute a cake mix for the cake, but I think it tastes yummiest with this perfect crumb cake from my grandma.
Butterscotch Poke Cake
For the cake:
- 2 2/3 cup cake flour
- 2 tsp baking powder
- 1 cup + 1/2 cup sugar
- 1 tsp salt
- 1/2 cup oil
- 3/4 cup + 1/4 cup milk
- 5 egg separated
- 1/2 tsp vanilla
For the toppings:
- 1- 355 ml jar of butterscotch ice cream topping
- 1 cup chopped unsalted almonds
- Vanilla Bean
- 1 1/2 cup whip cream
- 1/2 cup icing sugar
Preheat the oven to 350 degrees.
Combine cake flour, baking powder, salt and 1 cup sugar in a mixing bowl and mix well.
Add in oil and 3/4 cup milk. Beat together. (It will be really stiff)
Combine egg yolks, 1/4 cup milk and vanilla and mix well. Add into flour mixture and beat until smooth.
In another bowl, beat up your 5 egg whites until stiff and slowly add 1/2 cup sugar and beat until it turns to a stiff meringue. Then fold the cake flour into the egg whites, folding just until combined.
Pour into a 9x13 cake pan and Bake in your preheated oven until the top is golden brown or a toothpick in the middle comes out clean, about 23-27 minutes.
Open your jar of butterscotch topping and heat it up in the microwave for about 1 minute. Just until it is a little runny.
As soon as your cake comes out of the oven, take a table knife and stab holes all around in cake. Then slowly pour the butterscotch topping over the cake, taking care to cover the whole thing.
Then take a table knife around the edges of the pan, carefully pulling the cake away from the edge to let the butterscotch run down the sides, saving approx. 3 tablespoons.
Put cake in the fridge to cool.
Cut your vanilla bean in half the long way and taking a sharp knife scrap out the insides of the bean and put into the whipping cream.
Then whip the cream, adding in the icing sugar at the end of whipping.
Spread chopped almonds over the top of the cake. Then spread whipped cream over top.
Pour last of the butterscotch over the top. Enjoy.
Here’s a few pictures to give you a play by play. But I think it’s pretty easy! Just poke and dump.
And then eat.