Transfer the batter to the prepared pan and smooth the top. Bake for 70 – 85 minutes, until a toothpick inserted in the center of the cake comes out clean OR until the temperature in the center of the cake reads 200 – 210 degrees when checked with an instant thermometer. Checking the temperature is the best way to ensure that the cake is perfectly done.
Remove the cake from the oven and allow to cool for 10 minutes in the pan.
For the butterscotch glaze:
Combine all glaze ingredients together in a medium-large( you want a fairly large bowl as the mixture will bubble up as it cooks), microwave-safe bowl and stir to combine. Microwave on high power for 2 minutes then stir well. Microwave another 3 minutes, stirring halfway through. as you go.( You will end up with more butterscotch glaze than you need.) If at any time the glaze seems thick and isn’ t brushing smoothly onto the cake, add a bit more cream— just a teaspoon or two at a time to thin it out.
When the cake is nicely coated with the glaze, allow it to cool completely then transfer to a cake platter.
Recipe by Chris Scheuer, The Café Sucre Farine
To glaze the cake:
After the cake has cooled for 10 minutes, brush the top with the butterscotch glaze. Wait one minute, allowing the glaze to sink in then invert the cake onto the cooling rack.
Slowly, brush the butterscotch glaze all over the cake, allowing it to sink in
MAKE AHEAD:
The cake can be stored, covered or on a domed cake plate, for up to a day. It also freezes beautifully!
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