Serves 15
65 min
Butterscotch Peach Snack Cake
Recipe GLPR0c74f1f4a72209
A moist, tender snack cake studded with fresh peaches and pecans, enriched with butterscotch chips and topped with a smooth butterscotch glaze. The combination of brown and white sugars, sour cream, and warm cinnamon creates a rich, comforting dessert perfect for any occasion.
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Ingredients
1 stick unsalted butter, softened
½ cup packed brown sugar
½ cup sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. salt
1 cup sour cream
2 cups unbleached all-purpose flour
12 oz. butterscotch chips, divided
3 cups peeled and finely diced fresh peaches
1 cup finely chopped pecans
3 tbsp. whipping cream
Directions
Preheat your oven to 350°F. Lightly spray a 9×13 inch glass baking dish with cooking spray and set aside.
In a large mixing bowl, combine the softened butter, brown sugar, white sugar, eggs, vanilla extract, baking powder, baking soda, cinnamon, and salt with the sour cream.
Using an electric mixer, beat the mixture on medium speed until light, creamy, and well combined, about 2 minutes.
Reduce mixer speed to low. Add the unbleached flour and stir gently with a wooden spoon until just combined. Fold in 1 cup of the butterscotch chips, the diced peaches, and the chopped pecans until evenly distributed.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake at 350°F for 45 to 50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
While the cake bakes, combine the remaining 1 cup butterscotch chips with the whipping cream in a small saucepan. Place over low heat and stir constantly until the chips are completely melted and the glaze is smooth, about 3 to 5 minutes.
Remove the cake from the oven and let cool for 5 minutes. Drizzle the warm butterscotch glaze evenly over the top of the cake. Cool to room temperature before serving.
