Carmen’s Butterscotch Cobbler
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Discover the charm of self-saucing desserts with Carmen’s Butterscotch Cobbler! These magical recipes create their own luscious sauce as they bake. A single batter, topped with boiling water, transforms in the oven—rich sauce settles at the bottom while the cake rises to the top. The result? A delightfully gooey treat that’s as tempting as it sounds. Carmen’s version is a standout, not to mention it’s made with pantry staples, making it a dessert you can whip up anytime cravings hit.
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Ingredients
| Base | Topping | ||
|---|---|---|---|
| 1 ¼ cup all-purpose flour | ¾ cup dark brown sugar | ||
| ⅓ cup dark brown sugar | 2 tablespoons cornstarch | ||
| 2 teaspoons baking powder | 1 ¾ cups boiling water | ||
| ½ cup butter, melted | |||
| 1 egg | |||
| ½ cup whole milk | |||
| ¼ cup dark corn syrup |
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish.
- Topping: In a small bowl, mix together ¾ cup brown sugar and cornstarch. Set aside.
- In a large bowl, whisk together flour, ⅓ cup brown sugar, and baking powder.
- Add melted butter, egg, milk, and corn syrup to the dry mixture. Stir until just combined.
- Spread the batter into the prepared dish and sprinkle the brown sugar and cornstarch mixture evenly over the top.
- Carefully pour boiling water over the back of a large spoon, allowing it to drizzle evenly over the surface of the dish.
- Bake for 40–45 minutes, or until a toothpick inserted into the cake comes out clean.
- Serve warm, scooping up the sauce from the bottom and drizzling it over the cobbler. Pair with vanilla ice cream for extra indulgence!
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