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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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/butterscotch-krimpets-recipe/