Butterscotch Coffee Cake recipe

Ingredients for Butterscotch Coffee Cake

To create this delightful Butterscotch Coffee Cake, you’ll need a combination of pantry staples and a few key ingredients that bring the butterscotch flavor to life. Here’s a detailed breakdown of what you’ll need, along with notes on why each ingredient is important and potential substitutions if needed:

For the Cake:

• 2 ½ cups All-Purpose Flour: The foundation of our cake, all-purpose flour provides structure and a tender crumb. It strikes a good balance between protein and starch, resulting in a cake that’s not too dense nor too crumbly.
  • Tip: Always measure flour correctly! Spoon the flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry cake.
  • Substitution: For a slightly denser and nuttier flavor, you can substitute up to 1 cup of all-purpose flour with whole wheat pastry flour. For a gluten-free option, use a good quality gluten-free all-purpose blend, ensuring it contains xanthan gum or a similar binder.
• 1 ½ teaspoons Baking Powder: This is our chemical leavening agent, responsible for making the cake rise and become light and airy. Baking powder is a double-acting leavening agent, meaning it reacts both when it’s mixed with liquid and when it’s heated in the oven.
  • Tip: Make sure your baking powder is fresh. Expired baking powder will lose its potency and your cake won’t rise properly. You can test its freshness by adding a teaspoon of baking powder to hot water – it should bubble vigorously.
  • Substitution: If you don’t have baking powder, you can use ½ teaspoon of baking soda plus 1 teaspoon of cream of tartar.
• ½ teaspoon Baking Soda: While baking powder is the primary leavening agent, baking soda also plays a role. It reacts with acidic ingredients (like brown sugar and buttermilk in some variations, though not in this specific recipe, it still contributes to overall texture) and helps to create a tender crumb and a slightly tangy flavor.
  • Tip: Like baking powder, baking soda should also be fresh for optimal results.
  • Substitution: If you don’t have baking soda, you can omit it, but the texture of the cake might be slightly different.
• ½ teaspoon Salt: Salt is a flavor enhancer in baking. It balances the sweetness of the sugar and butterscotch and brings out the other flavors in the cake. It also plays a role in gluten development, helping to control it and prevent the cake from becoming tough.
  • Tip: Use fine sea salt or table salt. If using kosher salt, you may need to use slightly more as it is coarser.
  • Substitution: No real substitution for salt in baking. Don’t omit it unless you are on a very low-sodium diet, in which case reduce it slightly, but it is recommended to include it for best flavor.
• 1 cup (2 sticks) Unsalted Butter, softened: Butter is crucial for flavor, moisture, and tenderness in coffee cake. Unsalted butter allows you to control the amount of salt in the recipe. Softened butter incorporates more easily into the batter, creating a smoother and more even texture.
  • Tip: Ensure your butter is softened to room temperature, but not melted. It should be pliable and easily pressed with your finger.
  • Substitution: In a pinch, you can use salted butter, but omit or reduce the added salt in the recipe. Margarine is not recommended as it can alter the taste and texture. For a dairy-free option, you can use a good quality vegan butter alternative.
• 1 ½ cups Granulated Sugar: Sugar not only sweetens the cake but also contributes to its moisture and tenderness. Granulated sugar provides a clean sweetness and helps with browning.
  • Tip: Regular granulated sugar works best.
  • Substitution: You can use caster sugar (superfine sugar) for an even finer crumb.
• ½ cup Packed Light Brown Sugar: Brown sugar is key to the butterscotch flavor profile. It adds a molasses-like depth and chewiness to the cake. Light brown sugar is preferred for its milder molasses flavor, allowing the butterscotch to shine through.
  • Tip: Make sure your brown sugar is packed when measuring to ensure you get the correct amount. If your brown sugar is hard, microwave it for 10-15 seconds to soften it.
  • Substitution: You can use dark brown sugar for a richer, more intense molasses flavor, but the butterscotch flavor might be slightly less pronounced.
• 2 Large Eggs: Eggs provide structure, richness, and moisture to the cake. They bind the ingredients together and contribute to the cake’s tender texture.
  • Tip: Use large eggs at room temperature. Room temperature eggs emulsify better into the batter, resulting in a smoother texture.
  • Substitution: For a vegan option, you can use flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken) or applesauce (¼ cup per egg). The texture and richness might be slightly altered.
• 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor of the cake and complements the butterscotch. Use good quality pure vanilla extract for the best flavor.
  • Tip: Pure vanilla extract is preferred over imitation vanilla for a richer, more complex flavor.
  • Substitution: You can use almond extract for a slightly different flavor profile, or maple extract to enhance the warm notes of butterscotch.
• ¾ cup Milk: Milk adds moisture to the cake, helping to create a tender crumb. It also activates the baking powder.
  • Tip: Whole milk is preferred for its richness, but 2% or even skim milk can be used.
  • Substitution: Buttermilk adds a slight tang and extra tenderness to cakes. You can substitute buttermilk for milk. For a dairy-free option, use almond milk, soy milk, or oat milk.

For the Butterscotch Streusel Topping:

• 1 cup All-Purpose Flour: Similar to the cake, flour provides structure to the streusel and helps it become crumbly.
  • Tip: Measure flour correctly as mentioned above.
  • Substitution: You can use almond flour for a slightly nutty streusel, or gluten-free all-purpose flour blend for a gluten-free version.
• ½ cup Packed Light Brown Sugar: Brown sugar adds sweetness and moisture to the streusel, and contributes to its crumbly texture. It also caramelizes slightly during baking, adding flavor depth.
  • Tip: Pack brown sugar when measuring.
  • Substitution: You can use dark brown sugar for a richer flavor, or even coconut sugar for a less refined option, though it will alter the flavor slightly.
• ½ cup Rolled Oats (Old-Fashioned or Quick-Cooking): Oats add texture and a slightly nutty flavor to the streusel. They create a wonderful contrast to the soft cake.
  • Tip: Both old-fashioned and quick-cooking oats work well. Old-fashioned oats will give a slightly chewier texture.
  • Substitution: You can use chopped nuts like pecans, walnuts, or almonds for a different texture and flavor.
• ½ teaspoon Ground Cinnamon: Cinnamon complements butterscotch beautifully, adding warmth and spice to the streusel.
  • Tip: Freshly ground cinnamon has the best flavor.
  • Substitution: You can use other warm spices like nutmeg or cardamom, or omit the spice altogether if you prefer.
• ½ cup (1 stick) Unsalted Butter, cold and cubed: Cold butter is essential for creating a crumbly streusel. When cold butter is cut into the dry ingredients, it creates pockets of fat that melt during baking, resulting in a tender, crumbly topping.
  • Tip: Make sure the butter is cold straight from the refrigerator. You can even freeze it for 10-15 minutes before cubing if your kitchen is warm.
  • Substitution: Vegan butter alternative, cold and cubed, can be used.

For the Butterscotch Glaze (Optional but Highly Recommended):

• ½ cup Butterscotch Chips: These are the star of the glaze, providing intense butterscotch flavor.
  • Tip: Use good quality butterscotch chips for the best flavor.
  • Substitution: You can use caramel chips or even toffee bits for a slightly different flavor profile, but it won’t be a true butterscotch glaze.
• 2 tablespoons Milk: Milk thins the glaze to the desired consistency and helps the butterscotch chips melt smoothly.
  • Tip: Whole milk or evaporated milk will create a richer glaze.
  • Substitution: You can use heavy cream for an even richer glaze, or dairy-free milk for a vegan option.

Having these high-quality ingredients measured and ready to go is the first step to baking a truly exceptional Butterscotch Coffee Cake. Each component plays a vital role in the final flavor and texture, so using the right ingredients and following the recipe carefully will ensure baking success.

Instructions for Baking Butterscotch Coffee Cake

Now that we have all our ingredients ready, let’s get baking! Follow these step-by-step instructions to create your delicious Butterscotch Coffee Cake:

Step 1: Preheat Oven and Prepare Pan

• Preheat your oven to 350°F (175°C). This temperature is ideal for baking coffee cakes, allowing them to bake evenly and preventing the edges from browning too quickly before the center is cooked.
• Grease and flour a 9×13 inch baking pan. Greasing prevents the cake from sticking, and flouring helps to ensure it releases cleanly. You can also use baking spray with flour.
  • Pro Tip: For extra insurance against sticking, line the bottom of the pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.

Step 2: Make the Streusel Topping

• In a medium bowl, combine the 1 cup all-purpose flour, ½ cup packed light brown sugar, ½ cup rolled oats, and ½ teaspoon ground cinnamon. Whisk these dry ingredients together until well combined. This ensures the spices and sugar are evenly distributed throughout the streusel.
• Add the ½ cup cold, cubed unsalted butter to the dry ingredients.
• Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You should have pea-sized pieces of butter mixed in. The cold butter is key to creating a crumbly texture.
  • Pro Tip: Work quickly with cold butter to prevent it from melting. If your kitchen is warm, you can chill the dry ingredients and butter briefly before starting.
• Set the streusel topping aside while you prepare the cake batter.

Step 3: Cream Butter and Sugar for the Cake

• In a large mixing bowl (or the bowl of a stand mixer), cream together the 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, and ½ cup packed light brown sugar until light and fluffy. Creaming incorporates air into the butter and sugar mixture, which is essential for a light and tender cake. It should take about 3-5 minutes of beating with an electric mixer.
  • Pro Tip: Don’t rush this step! Properly creamed butter and sugar is the foundation of a good cake. The mixture should be noticeably lighter in color and fluffier in texture.

Step 4: Add Eggs and Vanilla

• Beat in the 2 large eggs, one at a time, beating well after each addition. Adding eggs one at a time ensures they emulsify properly into the batter.
• Stir in the 1 teaspoon vanilla extract.

Step 5: Combine Dry and Wet Ingredients

• In a separate medium bowl, whisk together the 2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
• Gradually add the dry ingredients to the wet ingredients, alternating with the ¾ cup milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. Overmixing can develop gluten and result in a tough cake.
  • Pro Tip: Add the dry ingredients in 3 additions, alternating with the milk in 2 additions. For example: Dry, Milk, Dry, Milk, Dry. This helps to keep the batter smooth and prevents the dry ingredients from becoming lumpy.
  • Important: Mix only until just combined. A few streaks of flour are okay at this stage.

Step 6: Assemble and Bake the Coffee Cake

• Pour the batter into the prepared 9×13 inch baking pan and spread it evenly.
• Sprinkle the streusel topping evenly over the batter. Make sure to distribute it across the entire surface for a consistent crumb topping.
• Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary slightly depending on your oven. The top should be golden brown and the cake should spring back lightly when touched.
  • Pro Tip: Start checking for doneness around 30 minutes. If the streusel starts to brown too quickly before the cake is baked through, you can loosely tent the pan with foil to prevent over-browning.

Step 7: Cool and Glaze (Optional)

• Let the coffee cake cool in the pan for 10-15 minutes before slicing and serving. This allows the cake to set slightly and makes it easier to slice.
• While the cake is cooling, prepare the butterscotch glaze (if using). In a microwave-safe bowl, combine the ½ cup butterscotch chips and 2 tablespoons milk. Microwave in 30-second intervals, stirring after each interval, until the chips are melted and smooth.
  • Alternative Glaze Method: You can also melt the glaze ingredients in a double boiler or over a saucepan of simmering water, stirring constantly until smooth.
• Drizzle the butterscotch glaze evenly over the cooled coffee cake.
• Slice and serve warm or at room temperature.

Following these instructions carefully will guide you to bake a perfectly moist and flavorful Butterscotch Coffee Cake with a delightful crumb topping and optional butterscotch glaze. Enjoy the process and the delicious results!

Nutrition Facts for Butterscotch Coffee Cake

Understanding the nutritional content of your Butterscotch Coffee Cake can be helpful for making informed dietary choices. Please note that these are approximate values and can vary based on specific ingredient brands and serving sizes.

Serving Size: 1 slice (assuming the cake is cut into 12 equal slices)

Approximate Nutrition Facts per Serving:

• Calories: 450-550 kcal (depending on glaze and ingredient variations)
• Total Fat: 25-30g
  • Saturated Fat: 15-18g
  • Trans Fat: 0g
  • Unsaturated Fat: 8-12g
• Cholesterol: 80-100mg
• Sodium: 250-300mg
• Total Carbohydrates: 60-70g
  • Dietary Fiber: 1-2g
  • Sugars: 40-50g (including added sugars)
• Protein: 5-7g

Key Nutritional Considerations:

• High in Calories: Butterscotch Coffee Cake is a rich dessert and is relatively high in calories due to the butter, sugar, and flour content. Portion control is important, especially if you are watching your calorie intake.
• High in Fat: The cake contains a significant amount of fat, primarily from butter. Saturated fat content is also relatively high.
• Moderate in Sodium: Sodium content is moderate, mainly from salt added in the recipe.
• High in Carbohydrates and Sugars: Coffee cake is a carbohydrate-rich food, primarily from flour and sugars. The sugar content is quite high, especially with the added butterscotch chips in the glaze.
• Moderate in Protein: The protein content is relatively low compared to carbohydrates and fats.
• Low in Fiber: The fiber content is low, mostly coming from the oats in the streusel topping.

Important Notes:

• These nutritional facts are estimates and can vary. Using different brands or substitutions for ingredients can alter the nutritional values.
• Adding the butterscotch glaze will increase the calorie, sugar, and fat content per serving.
• This cake is best enjoyed as an occasional treat due to its higher calorie and sugar content.

For more precise nutritional information, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use. Remember to enjoy this delicious Butterscotch Coffee Cake in moderation as part of a balanced diet.

Preparation Time for Butterscotch Coffee Cake

Planning your time in the kitchen is essential for a smooth baking experience. Here’s a breakdown of the preparation and baking time for this Butterscotch Coffee Cake:

Total Preparation Time: Approximately 45-55 minutes

This time is divided into:

• Active Prep Time: 25-30 minutes
  • Streusel Topping Preparation: 5-7 minutes (measuring and mixing streusel ingredients)
  • Cake Batter Preparation: 15-20 minutes (creaming butter and sugar, adding eggs and vanilla, combining dry and wet ingredients)
  • Pan Preparation and Assembly: 5-7 minutes (greasing and flouring pan, pouring batter, topping with streusel)
  • Glaze Preparation (Optional): 5 minutes (melting butterscotch chips and milk in microwave or double boiler)
• Baking Time: 30-35 minutes
  • This is the time the cake spends in the oven. Actual baking time may vary slightly depending on your oven and pan.
• Cooling Time: 15-20 minutes
  • This is the time the cake needs to cool in the pan before slicing and serving, or before glazing.

Timeline Summary:

1. Preheat Oven (5 minutes – overlaps with other steps)
2. Prepare Streusel Topping (5-7 minutes)
3. Prepare Cake Batter (15-20 minutes)
4. Assemble Cake and Streusel in Pan (5-7 minutes)
5. Bake (30-35 minutes)
6. Cool (15-20 minutes)
7. Prepare Glaze (Optional, 5 minutes – can be done while cake cools)
8. Glaze and Serve (5 minutes)

Tips for Efficient Preparation:

• Read the Recipe Thoroughly: Before you start, read the entire recipe to understand all the steps and ingredient requirements.
• Mise en Place: “Everything in its place.” Measure out all your ingredients before you begin mixing. This saves time and ensures you don’t forget anything.
• Soften Butter Ahead of Time: Take the butter out of the refrigerator at least 30-60 minutes before you start baking to allow it to soften properly.
• Work Efficiently: Once you start mixing the wet and dry ingredients, work relatively quickly to avoid overmixing.
• Utilize Cooling Time: Prepare the butterscotch glaze while the cake is cooling in the pan.

By following this timeline and these tips, you can efficiently prepare and bake your Butterscotch Coffee Cake, making the baking process enjoyable and stress-free. Enjoy the wonderful aroma filling your kitchen and the anticipation of the delicious treat to come!

How to Serve Butterscotch Coffee Cake

Butterscotch Coffee Cake is incredibly versatile and can be served in a variety of ways, making it perfect for breakfast, brunch, dessert, or a sweet snack. Here are some delightful serving suggestions:

Serving Temperature:

• Warm: Slightly warm coffee cake is arguably the most comforting and delicious. The butterscotch flavors are more pronounced, and the cake is incredibly moist and tender.
• Room Temperature: Coffee cake is also wonderful at room temperature. It’s still moist and flavorful, making it ideal for serving at parties or potlucks where it might sit out for a while.
• Cold (Less Recommended): While you can eat it cold, the texture and flavor are best when served warm or at room temperature. Cold temperatures can make the butter in the cake and streusel slightly firmer.

Serving Occasions:

• Breakfast or Brunch:
  • Pair with a hot cup of coffee or tea. The classic pairing!
  • Serve alongside fresh fruit like berries, sliced bananas, or peaches for a balanced breakfast.
  • Offer with a side of yogurt or whipped cream for extra indulgence.
  • Perfect for weekend brunches, holiday breakfasts, or special occasion mornings.
• Dessert:
  • Serve with a scoop of vanilla ice cream or whipped cream. The warm cake and cold ice cream is a delightful contrast.
  • Drizzle with extra butterscotch glaze or caramel sauce for even more sweetness.
  • Pair with a glass of milk, hot chocolate, or a dessert wine.
  • Ideal for after-dinner dessert or a sweet ending to any meal.
• Snack or Coffee Break:
  • Enjoy a slice with your afternoon coffee or tea for a comforting treat.
  • Pack a slice in your lunchbox for a midday pick-me-up.
  • Perfect for casual get-togethers, potlucks, or bake sales.

Serving Suggestions – Bullet Points:

• Classic Coffee Pairing: Serve slices of warm Butterscotch Coffee Cake with freshly brewed coffee. The bitterness of the coffee perfectly complements the sweetness of the cake.
• Tea Time Treat: Equally delicious with a cup of hot tea, especially black tea or Earl Grey.
• Fruit and Cream Accompaniment: Enhance the cake with fresh berries (strawberries, raspberries, blueberries), sliced peaches, or bananas and a dollop of whipped cream, vanilla ice cream, or Greek yogurt.
• Dessert Platter: Include Butterscotch Coffee Cake as part of a dessert platter with other sweet treats like cookies, brownies, and fruit tarts for a variety of options.
• Warm with Caramel Drizzle: For extra decadence, warm a slice of coffee cake and drizzle it with warm caramel sauce or extra butterscotch glaze just before serving.
• Dust with Powdered Sugar: A simple dusting of powdered sugar adds a touch of elegance and visual appeal.
• Serve with a Sweet Beverage: Pair with a glass of milk, hot chocolate, chai latte, or a sweet dessert wine for a truly indulgent experience.
• Make it a Sundae: Create a coffee cake sundae by topping a slice of warm cake with vanilla ice cream, caramel sauce, chopped nuts, and whipped cream.

No matter how you choose to serve it, Butterscotch Coffee Cake is sure to be a crowd-pleaser. Its comforting flavors and moist texture make it a delightful treat for any occasion. Enjoy experimenting with different pairings and serving styles to find your favorite way to savor this delicious cake!

Additional Tips for Baking the Perfect Butterscotch Coffee Cake

To ensure your Butterscotch Coffee Cake turns out absolutely perfect every time, here are five additional tips to keep in mind:

1. Use Room Temperature Ingredients: While it might seem like a minor detail, using room temperature ingredients, especially butter and eggs, makes a significant difference in baking. Room temperature butter creams more easily and evenly with sugar, creating a light and fluffy batter. Room temperature eggs emulsify better into the batter, resulting in a smoother texture and better volume. Take butter and eggs out of the refrigerator 30-60 minutes before you start baking. Milk should also ideally be at room temperature (or at least not ice cold).
2. Don’t Overmix the Batter: Overmixing cake batter is a common mistake that can lead to a tough and dense cake. Once you start adding the dry ingredients, mix only until just combined. A few streaks of flour are okay at this stage. Overmixing develops gluten in the flour, which can make the cake chewy instead of tender. Gentle mixing ensures a light and airy crumb.
3. Chill the Streusel Topping (Optional but Recommended): For an even crispier and more defined streusel topping, consider chilling it in the refrigerator for 15-20 minutes before sprinkling it over the cake batter. This helps the butter in the streusel stay cold longer during the initial baking phase, preventing it from melting too quickly and spreading out too much. Chilling results in more distinct and crumbly streusel pieces.
4. Proper Oven Temperature and Baking Time: Oven temperatures can vary, so it’s a good idea to use an oven thermometer to ensure your oven is accurately set to 350°F (175°C). Baking time is also crucial. Start checking for doneness around 30 minutes by inserting a wooden skewer into the center of the cake. It should come out clean or with just a few moist crumbs attached. Overbaking can dry out the cake, while underbaking can result in a gooey center. Adjust baking time as needed for your oven, and if the streusel is browning too quickly, tent the pan loosely with foil.
5. Let the Cake Cool Completely (Before Glazing if Using Glaze): Resist the temptation to glaze or slice the cake while it’s still very hot from the oven. Let the coffee cake cool in the pan for at least 10-15 minutes before slicing and serving. This allows the cake to set slightly, making it easier to slice and preventing it from crumbling. If you are using the butterscotch glaze, it’s best to let the cake cool completely before glazing to prevent the glaze from melting too much and becoming too thin. A cooled cake will hold the glaze beautifully.

By following these additional tips, you’ll elevate your Butterscotch Coffee Cake baking game and consistently create a truly exceptional and delicious treat that everyone will love. Happy baking!

Frequently Asked Questions (FAQ) About Butterscotch Coffee Cake

Got questions about making Butterscotch Coffee Cake? Here are answers to some frequently asked questions to help you bake with confidence:

Q1: Can I make Butterscotch Coffee Cake ahead of time?

A: Yes, absolutely! Butterscotch Coffee Cake is a great make-ahead dessert or breakfast treat. You can bake the cake a day ahead of time, let it cool completely, and store it tightly wrapped at room temperature. If you are making the butterscotch glaze, it’s best to prepare it fresh just before serving or shortly before and drizzle it over the cake. You can also store the unglazed cake and prepare the glaze separately, then glaze and serve when ready. The cake is often even better the next day as the flavors meld together.

Q2: How do I store Butterscotch Coffee Cake?

A: To store Butterscotch Coffee Cake, ensure it is completely cooled. Wrap it tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3-4 days. For longer storage, you can refrigerate it for up to a week. However, refrigeration can sometimes slightly dry out cakes, so room temperature storage is preferred for shorter periods. If refrigerated, let it come to room temperature or warm it slightly before serving for the best texture.

Q3: Can I freeze Butterscotch Coffee Cake?

A: Yes, Butterscotch Coffee Cake freezes well. Let the cake cool completely. You can freeze it as a whole cake or in individual slices. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe airtight container. Freeze for up to 2-3 months. To thaw, remove from the freezer and let it thaw at room temperature for several hours or overnight. You can also gently warm individual slices in the microwave or oven after thawing if desired. It’s best to freeze the cake unglazed if possible, and prepare fresh glaze after thawing for the best quality.

Q4: Can I substitute ingredients in this recipe?

A: Yes, with some considerations. For flour, you can substitute part of the all-purpose flour with whole wheat pastry flour for a nuttier flavor. Gluten-free all-purpose blends can be used for a gluten-free version. For butter, you can use vegan butter alternatives. Milk can be substituted with buttermilk, almond milk, soy milk, or oat milk. Brown sugar can be substituted with dark brown sugar for a richer flavor. For the streusel topping, you can use chopped nuts instead of oats. However, significant substitutions may slightly alter the taste and texture of the final cake.

Q5: My streusel topping sank into the cake batter. What did I do wrong?

A: This can happen if the streusel topping is too heavy or the cake batter is too thin. Ensure you are using the correct ingredient measurements for both the streusel and the cake batter. Also, make sure you are using cold butter in the streusel, as this helps it maintain its crumbly texture. If the streusel is too warm, the butter might melt too much and make it heavier, causing it to sink. Chilling the streusel before baking can also help. Finally, ensure you are not overmixing the cake batter, as overmixing can sometimes result in a thinner batter that’s less able to support the streusel. Even if the streusel sinks slightly, the cake will still be delicious, but for a more defined topping, these tips can help.

Hopefully, these FAQs address any questions you might have and give you the confidence to bake a perfect Butterscotch Coffee Cake. If you have any other questions, don’t hesitate to ask! Happy baking and enjoy your delicious cake!

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