Butterscotch Bundt Cake

Recipe thanks to Nordic Ware

Ingredients:

• 1 3/4 cups packed brown sugar
• 3/4 cup sour cream
• 3/4 cup butter, softened
• 4 eggs
• 3 1/3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 3/4 cup butterscotch chips

Instructions:

Heat oven to 325° F. Grease and flour the pan. In a large mixing bowl, mix the sugar, sour cream, butter, and egg; mix well. Add all remaining cake ingredients except the chips. Beat on medium speed for about 2 minutes, scraping the bowl occasionally. Spoon 1/3 of the batter into the prepared pan. Sprinkle half of the chips over the batter, being careful not to let them touch the sides of the pan. Spoon half of the remaining batter over the chips; sprinkle with the remaining chips. Spoon the remaining batter over the chips. Bake for 55 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes. Remove from the pan and cool completely on a rack.

Butterscotch Glaze:

• 1/4 cup butter or margarine
• 1/4 cup brown sugar
• 2 tablespoons milk
• 1 cup sifted confectioners' sugar

In a saucepan, combine the butter, brown sugar, and milk. Bring to a full boil. Add the confectioners' sugar and extract. Beat until smooth. Additional milk may be added to obtain the desired consistency.