I have a New Year Resolution. Its probably too late to be sharing what my resolution is; but hear me out. Its an interesting one. I am going to be learning and celebrating every festival, event – whether religious or not. I find that I’m really interested in the ‘story’ behind every little celebration people have all over the world… throughout the year. So this year, I’m hoping to learn about a lot of Holidays / Festivals / Events celebrated by different people and their ‘Food’ of course! And I’m starting with Valentine’s Day.I am one of ‘those’ who make fun of people celebrating Valentine’s Day. You don’t need a day to tell someone you love them, do you? Or… maybe that’s just something the cool kids are saying these days I prefer to celebrate every festival… no matter whether it has a story or not! After all, I need a reason to bake fancy cakes, don’t I?
I don’t find butterscotch chips where I live, nor do I have any plans of putting myself through the regime of caramelizing the butter & sugar every time I feel like having butterscotch. Brown sugar is the *star* of this recipe. It gives the cake a natural butterscotch flavor that I love. The recipe is super easy. You can have the sponge cake as is. However, if you make my Butterscotch sauce to go as a topping, you’ll have yourself one decadent piece of cake!

Get your oven preheated to 160C/320F

Start by adding the sugar to yogurt / curd (at room temperature)

Beat them together until the sugar is dissolved into the yogurt. If you’re using granulated brown sugar, the sugar might not dissolve completely. Just beat well enough for a minute or 2.

Add baking powder, baking soda & salt.

Mix well and set aside for 5 minutes.

In 5 minutes, you’ll find a lot of air bubbles all over the mixture.

Add oil, vanilla extract. (use butterscotch extract if you have it)

Mix well to form a smooth wet mixture.

Sift in the all purpose flour. (If you want, you can add a pinch of yellow edible color. Its optional though)

Mix it well enough to incorporate the flour into the wet mixture. Do not over-mix or you’ll end up forming the gluten in the flour & the cake will have a bread-like texture.

Grease & line an 8 inch round cake pan. I decided to bake in a tart pan.

Pour the mixture into the prepared baking pan.

Bake @ 160 C for 30 minutes or until a toothpick / dry piece of spaghetti inserted into the center of the cake comes out clean without leaving any wet batter.

Let it sit in the baking pan for 5 minutes. Loosen the edges & DE-mold the cake.

Serve it as it. Or decorate with any frosting. I used my Brown Sugar Sauce (butterscotch sauce) and a few colorful sprinkles to make it look pretty.

Happy Valentine’s Day!