Butterscotch Pecan Ring

     My mom has been making her butterscotch pecan rings since I can remember. They are a holiday tradition in our family; I don’t remember a Christmas without them. Every year we make almost a dozen of them to give away to family and friends (and to munch on ourselves)!
     This recipe came from my mother’s home economics teacher, and she has been baking it since around 1970. (The batter is actually the base for sweeter muffins, and can be baked in a muffin pan where sweet jam is piped in the middle). For the cake, we use 9&1/2″ aluminum ring molds (also called savarin molds; they can be found on eBay, Amazon, and other online cooking shops). The base of the ring is filled with butterscotch, topped with cherries and pecans, and then carefully filled with batter. After baking, the ring is inverted onto a plate where the butterscotch turns into an automatic topping for the cake. When done correctly, one will end up with a gorgeous presentation for a holiday brunch or dessert.
The flour/sugar/baking powder/salt mixture
The egg/milk/oil mixture;
Use a fork to incorporate the three as much as possible.
Stirring together the dry and wet mixtures;
Only stir until JUST combined or else the cake will not rise as high.
The butter and brown sugar in the tube pan
After coming out of the oven;
The butter should be almost completely melted.
Stir the butter and brown sugar together until fully incorporated
to make a smooth butterscotch mixture.
Alternate the cherries and pecans (bottom side up)
on top of the butterscotch.
Spoon the batter a little at a time over the butterscotch.
Be careful not to knock the pecans or cherries out of place.
Use a knife to spread the batter to all sides of the pan;
Otherwise the butterscotch can leak out if not covered.

View from the Top:
Butterscotch Pecan Ring
View from the Side:
Butterscotch Pecan Ring

 

Butterscotch Pecan Ring
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • For the base of the mold:
  • ⅓ cup butter, sliced
  • ⅓ cup (packed) brown sugar
  • 10-12 cherries
  • 10-12 pecan halves
  • --------------------
  • For the cake batter:
  • 1 large egg
  • ½ cup milk
  • ¼ cup oil
  • 1 & ½ cups all-purpose flour
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees. In a 9" aluminum ring mold, place the butter and brown sugar. Put the ring in the oven just until the butter melts. Remove from oven and stir the butter and brown sugar (still in the ring) together in round circular motions to make a butterscotch sauce.
  2. Alternate cherries and pecans on top of the butterscotch. (Place pecans bottom side up).
  3. In a medium bowl, stir together flour, white sugar, baking powder, and salt.
  4. In a large bowl, beat egg. Mix in milk and oil. Stir very well.
  5. Add flour mixture to liquid mixture and stir until just combined. Do NOT over mix.
  6. Carefully spoon batter over butterscotch, cherries, and pecans. Use a knife to spread batter to all sides.
  7. Bake for 23-25 minutes, until a toothpick inserted in the center comes out clean. Immediately invert onto a plate. Spoon any extra butterscotch from ring mold on top of cake. Let cool on wire rack.

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