Butterscotch Krimpets

5 stars (4 ratings)

Homemade butterscotch krimpets: Even better than Tastykake! A Philly classic. Buttery brown sugar cake fingers with butterscotch icing.

Prep Time30

Cook Time55

Cooling time2

Total Time3 25

Course: Dessert, Snack

Cuisine: American

Keyword: butterscotch krimpet, butterscotch krimpet cake, butterscotch krimpet recipe, butterscotch krimpets, butterscotch krimpets recipe, butterscotch krimpets tastykake, krimpets butterscotch, tasty cakes butterscotch krimpets, tastykake butterscotch krimpet, tastykake butterscotch krimpets

Servings: slices

Calories: 594kcal

Ingredients

For the Butterscotch Cake

1 cup light brown sugar loosely packed
1 1/2 cups cake flour
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup unsalted butter softened
2 eggs large
2/3 cup sour cream buttermilk or unsweetened yogurt can be substituted
1/4 cup milk any kind
1 teaspoon vanilla extract

For the Butterscotch Icing

1 cup light brown sugar tightly packed
1/4 cup unsalted butter
1/4 cup heavy cream you may need a little extra to get the proper consistency
1/2 teaspoon kosher salt
2 cups powdered sugar divided

US Customary - Metric

Instructions

To Make the Butterscotch Cake

Preheat the oven to 325 degrees F, mist a 9x9-inch metal cake pan with non-stick spray, and line it with parchment.
Place the brown sugar, cake flour, all-purpose flour, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute).
Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.
Add the sour cream, milk, and vanilla, mixing on medium speed for 2 to 3 minutes to aerate the batter and build the cake’s structure.
Transfer the batter to the prepared pan, and bake until a toothpick inserted in the thickest part comes out clean or with a few moist crumbs (approx. 40 to 45 minutes).
Cool completely in the pan, then top with butterscotch icing and cut into individual 4.5x1.75-inch fingers.

To Make the Butterscotch Icing

Place the brown sugar, butter, cream, and salt in a medium pot over medium-low heat.
Cook the mixture (whisking) until it comes to a boil.
Continue to cook the butterscotch until it reaches a temperature of 240 degrees F, then remove it from the heat and whisk in half the powdered sugar.
Beat in the remaining powdered sugar with an electric mixer on medium speed (add additional cream as needed to get the proper consistency).
Immediately pour or spread the icing over the cake and allow it to set before slicing.

Notes

More copycat recipes:

Nutrition