Butterscotch Krimpets Recipe

Introduction

Butterscotch Krimpets are delightfully rich and moist cake fingers topped with a luscious homemade butterscotch icing. This treat combines a tender cake base with a smooth, sweet topping that’s perfect for any occasion.

Ingredients

• 1 cup light brown sugar (loosely packed)
• 1 1/2 cups cake flour
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter (softened)
• 2 large eggs
• 2/3 cup sour cream (buttermilk or unsweetened yogurt can be substituted)
• 1/4 cup milk (any kind)
• 1 teaspoon vanilla extract
• 1 cup light brown sugar (tightly packed) for icing
• 1/4 cup unsalted butter for icing
• 1/4 cup heavy cream (more if needed for icing consistency)
• 1/2 teaspoon kosher salt for icing
• 2 cups powdered sugar (divided for icing)

Instructions

1. Step 1: Preheat the oven to 325°F. Mist a 9×9-inch metal cake pan with non-stick spray and line it with parchment paper.
2. Step 2: In a large mixing bowl, combine the loosely packed brown sugar, cake flour, all-purpose flour, baking powder, baking soda, and salt. Stir on low speed to mix evenly.
3. Step 3: Add the softened butter to the dry ingredients and mix on medium-low speed until the mixture resembles damp sand, about 1 minute.
4. Step 4: Add the eggs one at a time, scraping the bowl often to fully incorporate them.
5. Step 5: Mix in the sour cream, milk, and vanilla extract on medium speed for 2 to 3 minutes. This aerates the batter to build a tender structure.
6. Step 6: Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the thickest part comes out clean or with a few moist crumbs.
7. Step 7: Let the cake cool completely in the pan before adding the icing.
8. Step 8: To make the butterscotch icing, combine the tightly packed brown sugar, butter, heavy cream, and salt in a medium pot over medium-low heat. Whisk constantly until the mixture boils.
9. Step 9: Continue cooking the butterscotch until it reaches 240°F, then remove from heat and whisk in half of the powdered sugar.
10. Step 10: Using an electric mixer, beat in the remaining powdered sugar on medium speed. Add extra cream if needed to achieve a spreadable consistency.
11. Step 11: Immediately spread the icing evenly over the cooled cake. Allow the icing to set before slicing into 4.5 x 1.75-inch fingers for serving.

Tips & Variations

• Substitute buttermilk or plain unsweetened yogurt for sour cream if preferred; it won’t affect the texture much.
• Use an instant-read thermometer to check the icing temperature for perfect butterscotch consistency.
• For a richer flavor, try browning the butter slightly before adding it to the dry ingredients.

Storage

Store the Butterscotch Krimpets in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. If refrigerated, let them come to room temperature before serving for the best texture. Reheat briefly in a microwave if desired to soften the icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a caramel note important to this recipe’s flavor and texture. Using regular granulated sugar will change the taste and may dry out the cake and icing.

What if I don’t have cake flour?

You can substitute cake flour by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch. Sift together before measuring to mimic cake flour’s lightness.

Butterscotch Krimpets Recipe

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4.9 from 51 reviews

Butterscotch Krimpets are moist and tender butterscotch-flavored cake bars topped with a rich, creamy butterscotch icing. This nostalgic dessert combines the comforting flavors of brown sugar and butter into a delightful treat, perfect for snack time or dessert. Baked in a 9×9-inch pan and sliced into finger-sized portions, these krimpets offer a satisfying texture and luscious frosting that sets firmly for easy serving.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 krimpet fingers 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butterscotch Cake

• 1 cup light brown sugar (loosely packed)
• 1 1/2 cups cake flour
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter (softened)
• 2 eggs (large)
• 2/3 cup sour cream (buttermilk or unsweetened yogurt can be substituted)
• 1/4 cup milk (any kind)
• 1 teaspoon vanilla extract

Butterscotch Icing

• 1 cup light brown sugar (tightly packed)
• 1/4 cup unsalted butter
• 1/4 cup heavy cream (plus extra if needed for consistency)
• 1/2 teaspoon kosher salt
• 2 cups powdered sugar (divided)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 9×9-inch metal cake pan with non-stick spray and line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In the bowl of an electric mixer, combine the light brown sugar, cake flour, all-purpose flour, baking powder, baking soda, and kosher salt. Stir on low speed to thoroughly mix the dry ingredients.
3. Add Butter: Add the softened butter to the dry mixture and mix on medium-low speed until the mixture resembles damp sand, which takes about 1 minute.
4. Incorporate Eggs: Add the eggs one at a time, mixing each until fully incorporated, scraping the bowl’s sides and bottom as needed to ensure even mixing.
5. Add Wet Ingredients: Mix in the sour cream, milk, and vanilla extract on medium speed for 2 to 3 minutes. This aerates the batter, helping to build the cake’s structure.
6. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for approximately 40 to 45 minutes until a toothpick inserted into the center comes out clean or with few moist crumbs.
7. Cool Cake: Allow the cake to cool completely in the pan before adding the icing.
8. Prepare Butterscotch Icing: In a medium saucepan over medium-low heat, combine the tightly packed light brown sugar, butter, heavy cream, and kosher salt. Whisk constantly until the mixture comes to a boil.
9. Cook to Soft Ball Stage: Continue cooking, whisking frequently, until the temperature reaches 240°F (115°C) on a candy thermometer, which is the soft ball stage.
10. Add Powdered Sugar: Remove the saucepan from heat and whisk in half of the powdered sugar until smooth.
11. Beat Icing: Transfer the mixture to a mixing bowl and beat with an electric mixer on medium speed. Gradually add the remaining powdered sugar, adding extra cream as needed, until you reach a spreadable, thick butterscotch icing consistency.
12. Frost Cake and Set: Immediately pour or spread the icing over the cooled cake, ensuring an even layer. Let the icing set completely before slicing into individual 4.5 x 1.75-inch finger-sized bars.

Notes

• Line the baking pan with parchment paper to ensure easy removal of the cake after baking.
• Substitute buttermilk or unsweetened yogurt for sour cream if preferred in the cake batter.
• Use a candy thermometer to accurately measure the butterscotch icing temperature; 240°F is critical for proper consistency.
• If the icing is too thick, add a little more heavy cream to thin it to a spreadable consistency.
• Cool the cake completely before applying icing to prevent melting and ensure a firm set.
• Store the krimpets refrigerated if not eating immediately to keep the icing fresh.

Keywords: Butterscotch Krimpets, butterscotch cake, dessert bars, nostalgic dessert, brown sugar cake, creamy icing