Cozy Butterscotch Pound Cake : Perfect for Autumn
** If you're curious about the full recipe and all the tips, turn on the subtitles!
Hi, this is Joconde.
As the cool breeze gently brushes against your face and the world around you transforms into autumn hues, have you found yourself craving a special, cozy dessert? Today, I'm introducing a butterscotch pound cake that's perfect for days like these.
Take a bite, and you'll experience a flavor that softly spreads, with a rich and creamy butterscotch sauce beautifully infused. It's like biting into a fluffy cloud in the sky—a taste that perfectly suits the autumn season. If you love dense, yet soft and tender pound cakes, this is a must-try. The toasty butter and the subtle, rich aroma of caramel combined with a cup of tea will provide the perfect comforting afternoon. This cake doesn't just offer sweetness—it carries the essence of autumn itself, creating warm memories with each bite.
For this pound cake, the consistency of the butterscotch sauce is key, so make sure to pay close attention to the instructions in the video.
Also, though the cake might feel buttery right out of the oven, over time, this sensation mellows, and the cake remains moist and tender for days. In fact, it tastes even better the next day or the day after that.
Watch the video, follow the steps, and you might just fall in love with this cake!
*The Difference Between Butterscotch and Caramel Sauce*
1. **Butterscotch Sauce**: Made with brown sugar, butter, and heavy cream. Brown sugar is heated to around 118-120°C, just before the caramelization process fully kicks in, creating a creamy, rich, and slightly nutty flavor. Butterscotch sauce is darker and warmer in tone.
2. **Caramel Sauce**: Made with white sugar, butter, and heavy cream. The sugar is heated to a higher temperature, around 180-190°C, until caramelized, giving it a slightly bitter yet sweet flavor. Caramel sauce has a brighter, golden hue and a more translucent texture.
The butterscotch recipe introduced in the video is made similarly to classic butterscotch, though it’s a thinner, sauce-like version and requires more heavy cream than usual. Most popular recipes suggest boiling all the ingredients at once, but in this recipe, I start by lightly caramelizing the brown sugar. However, the taste isn’t too different from recipes that skip this step.
*Ingredients*
♥︎ Butterscotch Sauce
90g brown sugar
25g water
3g lemon juice
55g butter
95g heavy cream
5g vanilla extract
1.5g salt
♥︎ Crumble
20g butter
20g sugar
28g cake flour
12g almond flour
♥︎ Pound Cake (Pan size: 16.8 x 9.8 x 6 cm)
95g butter
85g sugar
110g eggs
110g cake flour
3.5g baking powder
1g salt
68g butterscotch sauce
3g vanilla extract
*Bake*
Convection oven: 150°C for 40 minutes
Regular oven: 175°C for 40 minutes
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