Prepare your Bundt pan by spraying it generously with baking spray (not cooking spray). Using a small piece of paper toweling, rub the baking spray into all the grooves and crevices, including the interior of the center tube. Spray the pan all over again very lightly.
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˚F (94-99˚C) 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.
Slowly, brush the butterscotch glaze all over the cake, allowing it to sink in as you go. (You will end up with more butterscotch glaze than you need. I like to serve the cake with a scoop of vanilla ice cream, drizzled with a little of the extra butterscotch sauce*.) If, at anytime the glaze seems thick and isn't brushing smoothly onto the cake, add a bit more cream - just a teapoon or two at a time to thin it out.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.