Butterscotch Finger Cakes
These cakes are modeled after the TastyKake Butterscotch Krimpet, a snack cake delight from lunchboxes of yore. Krimpets are a classic, small rectangular cakes with distinctly wavy sides that come in butterscotch and at one time, jelly flavors.
The cake is easy to put together and bake, and by flipping it upside down, the bottom becomes a nice flat surface to frost. There's no way we could cut the distinctly wavy Krimpet sides of our cakes, so we used a frosting comb to make waves on the top before cutting the cake into individual bars.
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 5 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Frosting
- 1/3 cup butterscotch chips
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 1 tablespoon milk (if necessary)
Directions
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Recipe summary
- Hands-on time:
- 35 mins. to 45 mins.
- Baking time:
- 25 mins. to 30 mins.
- Total time:
- 60 mins. to 1 hrs 15 mins.
- Yield:
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- Recipe comments (8) »
Tips from our bakers
- If you want to use all-purpose flour for this recipe (which will work fine), measure out 2 1/4 cups (9 5/8 ounces) of flour and add whisk 2 tablespoons of cornstarch into it before using.
| Nutrition Facts | |
|---|---|
|
Serving Size 1 cake
Servings Per Batch 27 |
|
| Amount Per Serving | |
| Calories 280 | Calories from Fat 139 |
| Daily Value* | |
| Total Fat | 17g |
| Saturated Fat | 9g |
| Trans Fat | 0g |
| Cholesterol | 70mg |
| Sodium | 144mg |
| Total Carbohydrate | 36g |
| Dietary Fiber | 1g |
| Sugars | 28g |
| Protein | 4g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
11/24/2009
I've served this cake many times with great success. Being a mid-Atlantic transplant to the northwest, my fellow former east-coasters enjoy the nostalgic quality. This is a great cake for birthdays at the workplace and easy to put together the night before.
10/18/2009
This came out very well and makes a great cake for parties, especially with kids! It was very easy to put together also. For the frosting I used a cream cheese-butter frosting and added vanilla butternut flavoring to it. I think that worked very well. I used a cake comb to make it look just like the picture. Everyone loved it!
09/20/2009
I'm sorry, but I'm from the "Philly" area also. I say sorry because this is NOT like "Tasty Kake" "Krimpets. The use of butterscotch chips is all wrong, and the cake is more like a sponge cake, which is what I make, and I have a butterscotch frosting recipe that calls for brown sugar, butter and milk, and is cooked in a double boiler..
Lily, Thanks for the tips. Frank @ KAF.
09/15/2009
Very tasty cake! Seems like the icing could be a little less fudgy in texture, expect more glaze like - but thick. Maybe I will fuss with it a little if I make them again. The cake was also a little delicate for cutting into rectangular shape - though it worked, and a bit delicate for the lunch box. Bottom line - buttery and sweet, what isn't there to love?
02/21/2009
This is a great recipe, spot on to the real thing! It also freezes extremely well -- I sliced them all up and froze them in groups of two so that I can have them around when the snack attacks happen -- just nuke them for 30 seconds and they're good to eat! It's nice to have one of my favorite treats whenever I want without worrying about all those gross preservatives, though holy cow is it high in fat. I wonder if the amount of butter in the recipe could be reduced without significantly affecting the cakes.
It IS nice to know you can enjoy something this rich because YOU made it. Cut back the butter? Not a chance. You could use some shortening in place of the butter. Be forewarned, it won't have that melt in the mouth goodness. Elisabeth @ KAF
01/02/2009
I made this last night to rave reviews. I used a 1/2 cup of the chips, and the frosting was light & fluffy. I bake a lot of cakes and the butterscotch flavor was a very nice change.
10/06/2008
This is an excellent recipe. It's easy and quick to put together - and the results are fantastic. The cake is delicious and has enough texture to stand up to the lunch box. I know the frosting is more firm than a 'real' Krimpet - but it tastes good and handles transport. The second time I made it was for a friend. I was distracted and melted ALL the butter for the frosting, and with extended beating, it turned out pretty OK - took the cake in one piece, and they were delighted. It also does freeze extremely well.
09/29/2008
My husband's family is from Philly and he spent nearly every summer there as a kid. I have no basis for comparison, but he's an expert on the Butterscotch Krimpet. His official review? Very good cake layer, nice and moist and a very fine crumb, if a bit too tall. The frosting had the right flavor but wasn't fluffy enough even with the addition of milk, in fact it hardened up quite a bit in the fridge, to an almost fudge-like consistency. I will be trying this again with a slightly different frosting, but overall pretty good.
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