Can I use light brown sugar instead of dark brown sugar?

Absolutely! Light brown sugar will work, though the butterscotch flavor won't be quite as intense. If using light brown sugar, consider adding a teaspoon of molasses to deepen the flavor profile if you have it on hand.

Why is my cobbler too soupy?

If your cobbler seems too liquidy, it likely needs more baking time. Remember that the sauce will thicken slightly as it cools. If it's still too soupy after cooling, you can return it to the oven for 5-10 additional minutes.

Can I make this recipe without corn syrup?

Yes, you can substitute honey or maple syrup for the corn syrup. Each will bring its own flavor profile to the cobbler, with maple syrup offering a particularly nice complement to the butterscotch flavor.

Is this recipe similar to a pudding cake?

Yes! This butterscotch cobbler falls into the magical category of self-saucing puddings or pudding cakes. The technique of adding hot water over the batter creates separate layers of cake and sauce during baking – similar to chocolate pudding cake or lemon pudding cake, but with butterscotch flavors.

Carmen's Butterscotch Cobbler Recipe

Description

Carmen’s Butterscotch Cobbler is a warm, indulgent dessert featuring a soft, cake-like base infused with rich butterscotch flavors and topped with a gooey, molten sauce. With hints of dark brown sugar and corn syrup, this classic cobbler is perfect for cozy gatherings or a sweet treat any time. Serve it fresh from the oven for an irresistible homemade dessert, especially delicious with a scoop of vanilla ice cream.

Ingredients

Units Scale

Cake Base

1 1/4 cup all-purpose flour
1/3 cup dark brown sugar
2 teaspoons baking powder
1/2 cup butter, melted
1 egg
1/2 cup whole milk
1/4 cup dark corn syrup

Topping

3/4 cup dark brown sugar
2 tablespoons cornstarch
1 3/4 cups boiling water

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a round 9-inch baking dish to prevent sticking and ensure easy serving.
Mix Topping: In a small bowl, sift together ¾ cup dark brown sugar and 2 tablespoons cornstarch. Set this mixture aside for the topping.
Combine Dry Ingredients: In a large bowl, combine 1 ¼ cup all-purpose flour, ⅓ cup dark brown sugar, and 2 teaspoons baking powder. Stir until the dry ingredients are evenly incorporated.
Add Wet Ingredients: To the dry mixture, add the melted ½ cup butter, 1 egg, ½ cup whole milk, and ¼ cup dark corn syrup. Mix gently until just combined to keep the batter light and tender.
Assemble Cobbler: Pour the prepared batter into the greased baking dish. Sprinkle the brown sugar and cornstarch topping mixture evenly over the batter.
Add Boiling Water: Boil 1 3/4 cups water. Carefully pour the boiling water onto the back of a large spoon held over the baking dish, letting it gently drizzle evenly over the entire surface. This helps create the gooey sauce beneath the cake layer.
Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean.
Serve: Remove the cobbler from the oven. Scoop portions into bowls, making sure to include the butterscotch sauce from the bottom. Serve warm, ideally with vanilla ice cream for an extra-rich treat.

Notes

Use dark brown sugar for a deeper, richer butterscotch flavor.
Pour the boiling water slowly and evenly to avoid disturbing the batter underneath.
Let the cobbler cool for a few minutes before serving to allow the sauce to thicken slightly.
Delicious served warm with vanilla ice cream or whipped cream.

Nutrition

Serving Size: 1/8th of cobbler
Calories: 350
Sugar: 32g
Sodium: 190mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg