Blondie cake is great to make especially when you want to try something new. In a bowl of an electric mixer, add one cup of butter to that you will add half a cup of white sugar and three-quarters cup of white sugar. Beat that up just until the batter is nice and fluffy and all the sugar is incorporated then you will add two-room temperature eggs one after the other beating the mixture after each addition.
You will also add a teaspoon of vanilla extract and mix that in. In a small bowl, you will combine the dry ingredients starting with all-purpose flour, baking soda, and salt. You8m will then start adding the flour mixture to the butter mixture then depending on how you want the cake, you will either add butterscotch sauce or butterscotch chips and that is what is going to give this cake that butterscotch flavour.
Beat the butterscotch in the batter until well combined then pour the batter onto a parchment-lined baking tin and bake in a 350 degrees Fahrenheit oven for just about 35 minutes. Let the cake cool on the counter before serving.
- 1 cup (240 g) butter
- ½ cup (100 g) white sugar
- 3/4 cup (135 g) brown sugar
- 2 eggs
- 1 tsp (5 ml) vanilla
- 1 3/4 (210 g) cups flour
- ½ tsp (2.5 ml) baking soda
- 1 tsp (5 ml)salt
- ½ cup (75 g) walnuts
- 1/4 cup (40 g) butterscotch chips
- Preheat oven to 350F (176C).
- Cream together the butter and sugars with an electric mixer until pale and fluffy, about 5-7 minutes.
- Add eggs one at a time, scraping down the bowl between additions. Add vanilla. Beat to combine.
- In a separate bowl whisk together the flour, baking soda, and salt. Whisk to combine.
- Add flour mixture to butter mixture, in thirds, beating between each addition and scraping down the bowl as needed.
- Add butterscotch chips and walnuts and beat down the bowl as needed.
- Transfer to a 9 x9 pan that has either been sprayed with baking spray or lined with parchment paper.
- Bake for 35 minutes until golden brown and set.