Carmen’s Butterscotch Cobbler

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Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease a 9-inch round or square baking dish with butter or non-stick spray.

  2. Make the Topping: In a small bowl, whisk together the ¾ cup dark brown sugar and cornstarch until no lumps remain. Set aside.

  3. Make the Cake Batter: In a medium mixing bowl, whisk together the flour, ⅓ cup brown sugar, and baking powder. In a separate bowl or measuring cup, whisk the melted butter, egg, milk, and dark corn syrup. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. A few lumps are okay; do not overmix.

  4. Assemble: Pour the batter into the prepared baking dish and spread it into an even layer. Sprinkle the brown sugar and cornstarch topping mixture evenly over the entire surface of the batter.

  5. Create the Sauce: This is the magic step! Gently pour the 1 ½ cups of boiling water over the back of a large spoon held just above the topping. This helps distribute the water evenly without washing the sugar topping away.

  6. Bake: Place the dish on a baking sheet (to catch any potential bubbles) and bake for 40-45 minutes. The cake is done when the top is set, firm to the touch, and a toothpick inserted into the cakey part comes out clean.

  7. Serve: Remove from the oven and let it rest for 5-10 minutes. The sauce will be bubbling on the bottom. Scoop into bowls, making sure to get plenty of the warm butterscotch sauce from the bottom. Serve immediately, ideally with a scoop of vanilla ice cream.

Chef’s Notes

  • Don’t Overmix: For a tender cake, mix the batter only until the ingredients are incorporated.

  • The Boiling Water is Key: Do not skip the step of pouring the water over the spoon—it’s crucial for creating the separate saucy layer.

  • Serving: This dessert is best enjoyed fresh and warm. The sauce will thicken slightly as it cools.

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