Butterscotch Coffee Cake

This post may contain affiliate links.  For more information, read my disclosure policy here  

My mother-in-law found this recipe in the newspaper.  It seems to be her new go-to recipe.  She’s been making it for a couple of months now.  I love how moist the cake is.  And, anything that includes cinnamon streusel is a winner in my book!

The pudding makes this cake ultra-moist.  And, it’s not too butterscotch-y (yep, that’s a word says I).   Just right!  It goes perfectly with a nice hot cup of coffee!

I did make a few minor adjustments.  I substituted walnuts for the pecans (because I didn’t have any pecans in my pantry).  I also used sugar-free pudding mixes.  You can’t even tell the difference and you’re cutting down the sugar in the cake.

This cake is definitely a keeper — I’ll definitely be adding this to my recipe box!

If you try this recipe, I’d love to know what you thought.  Please post your results here!

37 thoughts on “Butterscotch Coffee Cake”

  1. You mentioned cinnamon in your introduction, but I don’t see it in the recipe. Is there suppose to be cinnamon added to the brown sugar and nuts?

    Reply
    • No cinnamon in this recipe. But you could add some if you’d like. I’d add 1-2 teaspoons depending on your tastes.

      Reply
  2. mmmm. butterscotch. nothing like it. i think walnut would pair better than pecans for this…

    thanks for linking to creative juice! can’t wait to see what else comes out of your kitchen this week…

    Reply
  3. Butterscotch = yummy!! Happy to be a new follower. I invite you to link up any & all of your delightful creations to The Homespun Bake Shop @ The Tattered Tag. It’s a great new place for delicious inspiration.

    Drop by The Tattered Tag

    Reply
  4. Looks yummy! I love the idea behind your blog because I HATE trying new recipes. I swear it takes about 10 tries to find one keeper, so thanks for doing all the hard work for us ๐Ÿ™‚

    Reply
  5. If I try it, I guess my edition would be using muscovado instead of brown sugar, and plain nuts or cashew nuts since I don’t have walnuts nor pecan. ๐Ÿ™‚

    FTF #21.

    Reply
  6. can’t resists this one…thanks for sharing your recipe, i agree its a keep! love to do it someday! have a great day! ๐Ÿ™‚

    PinayMum – Mommy’s Life Around…

    Reply
  7. That cake looks AWEESOME! Thank you for sharing the recipe!
    Thanks for linking up to Making It With Allie! I can’t wait to see what you have for next week!
    AllieMakes.Blogspot.com

    Reply
  8. This looks so delicious! I love that you were able to make it with the sugar free pudding mix. My inlaws are diabetic and I’m sure they would love this. Thank you so much for sharing this with us for Inspiration Friday At The Picket Fence!

    Heather

    Reply
  9. I love the flavor of Butterscotch… this looks like a keeper!
    Another Friday’s Favorite for sure ๐Ÿ™‚

    Reply
  10. Visiting here from FTF #36…

    Being a self confessed coffee addict, I think this is a must try for me, actually I am craving for it now at this time of the day (1:15AM)…reminds me to grab a cup of coffee now.
    ====
    Brown Pinay
    My Point of View
    GCircles
    PartyPreppies

    Reply

Leave a Comment