This is our twist on a classic coffee cake recipe
Our Seattle Cake is a classic coffee cake turned upside down. We crafted our cake Bundt style. And wow was it delicious! It turned out quite rich, so your serving sizes don't need to be large.
FOR THE CAKE:
- ½ cup/113 grams unsalted butter at room temperature
- 1 ¼ cups/260 grams sugar
- 1 ½ teaspoons baking powder
- 1 ½ cups flour/188 grams
- 2 large eggs
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups/300 grams sour cream
- 1 teaspoon vanilla
- Scamps Toffee Sauce
- Scamps Seattle Bark
- Scamps Toffee Bits
Step 1: Preheat oven to 350 degrees and generously butter a Bundt Pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Step 2: In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed (or hand mix), add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Pour batter into prepared Bundt pan.
Step 3: Crush and place 8 oz Seattle Bark on rim of the batter, then put cake in oven and bake 30 to 35 minutes or until a cake tester comes out clean. Allow the cake to cool, cut into pieces and serve.
Step 4(optional): Pour Scamps Toffee Sauce generously, running it forward and back from the exterior to the interior of the cake. Finish with a sprinkling of Scamps Toffee Bits.
Step 5: Enjoy your Seattle Cake with a loved one and a cup of coffee this Sunday!
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