Butterscotch Peach Snack Cake
This irresistible and outrageous cake is filled with peaches, butterscotch chips and pecans. Then it's drizzled with a butterscotch glaze. It's rich, decadent and divine! It's also terrific for summer holidays like Father's Day or Fourth of July when peaches are in season.
Ingredients
- 1 stick unsalted butter softened (1/2 cup)
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tsp. vanilla
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 cup sour cream
- 12 oz. pkg. butterscotch chips divided use
- 3 cups peaches peeled and finely diced
- 1 cup Finely chopped pecans
- 3 tbsp. whipping cream half-and-half or evaporated milk
Instructions
- Preheat oven to 350°.
- Spray a 9x13” glass baking dish with cooking spray.
- In a large mixing bowl combine butter, sugars, eggs, vanilla, baking powder, baking soda, cinnamon, salt, and sour cream.
- Mix with an electric mixer until creamy.
- Add flour, 1 cup butterscotch chips, peaches and pecans and stir with a wooden spoon to combine.
- Pour cake batter into prepared baking dish.
- Bake for 30-40 minutes or until a toothpick inserted in center comes out clean.
- Allow cake to cool completely before drizzling with icing.
- To make icing: Combine remaining 1 cup butterscotch chips with cream in a small saucepan over low heat.
- Stir constantly until the morsels melt and mixture is smooth.
- Drizzle glaze over cake.
Notes
© Can’t Stay Out of the Kitchen
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