Close
Ingredients
| butterscotch baking morsels: 1 cup |
| instant coffee: 2 Tbl |
| water: 1/4 cup |
| salted butter: 1 cup (softened) |
| granulated sugar: 1 1/2 cups |
| self-rising flour (sifted): 3 cups |
| buttermilk: 3/4 cup |
| eggs: 4 |
Butterscotch Pound Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
55 min -
Servings
1 serving(s)
Tags
- Melt together in top of a double boiler the morsels, instant coffee, and water.
- Cream together butter and sugar; blend into the butterscotch mixture.
- Add flour alternately with the buttermilk to the creamed mixture.
- Add eggs, one at a time, beating well after each addition.
- Turn into a well-greased and floured Bundt pan or a tube pan.
- Bake at 350 degrees for 55-60 minutes.
- Cool for 15 minutes before removing from pan.