Butterscotch Coffee Cake
Printable Version
 
  Ingredients:

4 oz butter
6 oz light brown sugar
1 egg
8 oz plain flour
3 teaspoons baking powder
4-5 teaspoons milk

FOR ICING:
4 oz light brown sugar
2 tablespoons milk
a pinch of salt
1 oz butter
3-4 oz icing sugar
chopped browned almonds

Preheat oven to 375°F Mark 4
   
  Making:
     
  1.

 		 Grease an 8 inch sandwich tin. Cream butter and sugar until light and fluffy. Gradually beat in egg. Fold in sifted flour and baking powder alternately with the milk. Turn into the prepared tin and bake for 40-45 minutes.
  2. Turn out onto a cooling rack and then cold top with a butterscotch icing.
  3.

 		 To Make Icing: Put brown sugar, milk salt and butter into a pan and stir over low heat until mixture boils. Cook steadily, without stirring for 5 minutes. Remove from stove. While still just warm, beat in sifted icing sugar, adding extra, if necessary, to give a spreading consistency.
  4. Spread over cake and arrange the chopped almonds around the edge.
   
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