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Butterscotch Bundt Cake

Source of Recipe

Cooking Light, Nov/2000. Pg 182


List of Ingredients

Cooking spray
2 tablespoons dry breadcrumbs
7 tablespoons butter, softened and divided
2 cups packed dark brown sugar
2/3 cup 1/3 less fat cream cheese, softened
2 teaspoons vanilla extract
3 large eggs
1 large egg white
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1 tablespoon powdered sugar


Recipe

1. Preheat oven to 325 degrees.

2. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

3. Melt 4 tablespoons butter in a large saucepan over medium heat. Add brown
sugar, and cook 2 minutes, stirring constantly (sugar will not melt). Pour
mixture into a large bowl; cool 20 minutes, stirring occasionally.

4. Add 3 tablespoons butter, cheese, and vanilla to bowl; beat with a mixer
at low speed for 1 minute. Beat at high speed 4 minutes (mixture will not be
smooth). Add the eggs and egg white, 1 at a time, beating well after each
addition.

5. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and the next 3 ingredients (flour through salt), stirring well with a
whisk. Add flour mixture to sugar mixture alternately with milk, beginning
and ending with flour mixture; mix after each addition.

6. Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 5
minutes or until a wooden pick inserted an inch from the edge comes out
clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool
completely on wire rack. Sift powdered sugar over cake. Yield: 16 servings
(serving size: 1 slice).