Straight from the Betty Crocker Recipe Card Library, this charming dessert brings together the rich warmth of butterscotch and the crunch of pecans in a golden round that’s perfect for cozy gatherings or a quiet moment with coffee.
Whether you're baking for brunch or freezing a treat for later, Butterscotch Rounds are a vintage favorite that still delights today.
🧁 Ingredients
- 1/4 cup butter or margarine
- 1/2 cup brown sugar
- 1/2 cup pecan halves
- 1/4 cup granulated sugar
- 1 package active dry yeast
- 1/4 cup warm water (105° to 115°)
- 2 1/3 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
Note: If using self-rising flour, omit salt and baking soda.
🥣 Instructions
- Prep the pans: Melt butter in each of two 9-inch layer pans. Sprinkle brown sugar and pecan halves over the melted butter in each pan.
- Make the dough: In a large mixer bowl, dissolve yeast in warm water. Add granulated sugar, flour, egg, salt, baking soda, and sour cream. Beat on medium speed until smooth (about 2 minutes).
- Layer it up: Spread batter evenly over the brown sugar mixture in both pans.
- Let it rise: Cover and let rise in a warm place until doubled in size (about 1 hour).
- Bake: Preheat oven to 350°F. Bake for about 25 minutes or until golden brown.
- Serve: Immediately invert onto serving plates and serve warm.
❄️ Freezer-Friendly Tip
Want to save one for later? Wrap a cooled Butterscotch Round tightly in foil and freeze for up to 3 months. To reheat, bake the wrapped cake at 350°F for 15 minutes or until hot.
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