No Egg Butterscotch Cake
|Brown sugar||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Flour||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Butterscotch chips||1 Cup (16 tbs)|
Preheat the oven to 350 degrees F.
Grease a 9-by-13 inch pan with butter or baking spray and dust it lightly with flour.
In a mixing bowl, combine the flour, granulated and brown sugar, and butter.
Rub the butter into the dry ingredients, using your finger tips or a pastry blender, until the mixture resembles crumbs.
Remove 1/2 cup of the crumb mixture and set aside to be used as a topping.
Into the buttermilk, stir in the vanilla and the baking soda
Stir the butter milk quickly and lightly into the the crumb mixture in the mixing bowl, until the dry ingredients are moistened.
Stir in the nuts.
Pour the batter into greased pan.
Sprinkle the butterscotch chips on top and the crumb mixture that was set aside.
Bake the cake immediately on the middle level of the preheated oven for about forty minutes or until a skewer comes out clean.
Remove from oven and let cool in the pan.
Garnish,if desired. Cut into squares and serve.