Butterscotch Bundt Cake
13
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 16 • Difficulty: Easy
This cake, perfect for an afternoon tea or a dinner party, can be made up to three days in advance.
Ingredients
Reduced-calorie margarine
7 Tbsp, divided
Dark brown sugar
2 cup(s), packed
All-purpose flour
2¼ cup(s)
Cornstarch
½ cup(s)
Baking soda
1 tsp
Table salt
¼ tsp
Low fat cream cheese
8 oz
Vanilla extract
2 tsp
Liquid egg substitute
1 cup(s)
Fat free skim milk
⅓ cup(s)
Powdered sugar (confectioner's)
1 Tbsp
Instructions
1
Preheat oven to 325ºF. Coat a 12-cup Bundt pan with cooking spray; set aside.
2
Melt 4 tablespoons margarine in a medium saucepan over medium heat. Add brown sugar and cook, stirring constantly, until mixture is blended and glossy, 2 minutes. Transfer mixture to a large mixing bowl and let cool 10 minutes.
3
In a medium bowl, combine flour, cornstarch, baking soda and salt. Mix well with a fork to combine; set aside.
4
On low speed, beat remaining 3 tablespoons margarine into brown sugar mixture. Beat in cream cheese and vanilla.
5
On low speed, gradually beat in egg substitute. Mix until well blended. Gradually add flour mixture and milk, alternating, beginning and ending with flour mixture.
6
Pour batter into prepared pan and bake until a wooden toothpick comes out clean, 1 hour. Cool in pan on a wire rack, 10 minutes. Remove cake from pan and cool completely. Sift powdered sugar over cake before slicing into 16 pieces.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.