Butterscotch Bundt Cake

Yield: 16 servings (serving size: 1 slice)

Ingredients

• Cooking spray
• 2  tablespoons  dry breadcrumbs
• 7  tablespoons  butter, softened and divided
• 2  cups  packed dark brown sugar
• 2/3  cup  (6 ounces) 1/3-less-fat cream cheese
• 2  teaspoons  vanilla extract
• 3  large eggs
• 1  large egg white
• 2 1/4  cups  all-purpose flour
• 1/2  cup  cornstarch
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  cup  1% low-fat milk
• 1  tablespoon  powdered sugar

Preparation

Preheat oven to 325°.

Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

Melt 4 tablespoons butter in a large saucepan over medium heat. Add brown sugar, and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.

Add 3 tablespoons butter, cheese, and vanilla to bowl; beat with a mixer at low speed for 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add the eggs and egg white, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition.

Pour batter into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted an inch from the edge comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Nutritional Information

Calories:

277 (29% from fat)

Fat:

8.8g (sat 5.1g,mono 2.6g,poly 0.5g)

Protein:

4.5g

Carbohydrate:

45.4g

Fiber:

0.5g

Cholesterol:

63mg

Iron:

1.6mg

Sodium:

280mg

Calcium:

42mg