Yum! The famous TastyKake Butterscotch Krimpets are one of our favorites! We make this tasty recipe about once a year for Monica’s birthday. For those who don’t know, Monica has celiac disease and has to eat gluten free. The store does not offer gluten free krimpets so we improvise and make our own gluten free TastyKake Butterscotch Krimpets. In honor of Monica’s birthday, we are going to share our favorite Gluten Free Butterscotch Krimpet recipe!
The History of the TastyKake
In 1914, Herbert T. Morris and Philip J. Baur started a company selling cakes and loaf cakes. The cakes were between five and ten cents a piece. The cakes were a hit within the community which resulted in three million items sold in the first nine months of operation.
What is a Krimpet?
What exactly is a krimpet? Krimpets are a wavy rectangle shape cake most commonly topped with a butterscotch frosting. The first Butterscotch Krimpet came along in 1927 and was created by TastyKake!
To read more about the history of TastyKake, click here.
Ingredients to Make Gluten Free Butterscotch Krimpets
- Parchment paper
- 2 cups all-purpose gluten-free flour (Our favorite is King Arthur flour)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 2 sticks of unsalted butter (You will want these to be at room temperature)
- 1 cup milk (This should be at room temperature as well) Nonfat milk will not work for this recipe.
- 6 extra large eggs (at room temperature) You will need to use 4 eggs and two egg yolks.
- 1 teaspoon pure vanilla extract
- 1 ½ cups confectioner’s sugar
- Butterscotch sauce- We use the Smitten Kitchen easy butterscotch recipe
- ¼ cup or ½ stick unsalted butter
- ½ cup packed dark or light brown sugar
- ½ cup heavy cream
- ½ teaspoon flaky sea salt (or ¼ teaspoon regular salt)
- 1 ½ teaspoons vanilla extract (plus an extra dash for good measure)
How to Make the Butterscotch Sauce
This recipe makes about ⅔ to ¾ cups of sauce. So, you will have extra after you make your icing. We like to save this to add to ice cream sundaes. Yum!
- Melt the butter in a medium heavy-bottomed saucepan with medium heat.
- Add the sugar
- Add the heavy cream
- Add the salt
- Whisk until everything is blended
- Bring the mixture to a gentle boil whisking periodically
- After about 5 minutes remove your saucepan from the heat
- Add your vanilla extract
- Whisk
- Taste your sauce (after it cools a bit) and add any additional vanilla extract and salt to taste
Icing Instructions:
- Add 1 stick of unsalted butter and the confectioner’s sugar to your standing mixer with the fitted paddle attachment. Mix on high until well combined
- Lower the mixer speed and add 4 tablespoons of the butterscotch sauce. Add more of the sauce in 1 tablespoon increments until the mixture is light brown and a pourable icing. Tip: The best test is trying the icing – just make sure you can taste the butterscotch!
Cake Instructions:
- Preheat the oven to 325 degrees F.
- Butter a 9 X 12 inch baking dish
- Combine the flour, baking powder, baking soda, salt and granulated sugar using your stand mixer with the paddle attachment (our favorite is the KitchenAide)
- Separately add the 1 stick of unsalted butter, milk, egg yolks, vanilla extract to the dry ingredients. Note: Blend well after each addition
- Transfer batter to a large bowl and completely clean out your mixer bowl
- In your stand mixer, beat 4 egg whites with the whisk attachment on high speed until stiff not no dry peaks form
- Take half of the egg whites and fold it into your large bowl with the batter until a few white streaks remain
- Add the other half of the egg whites into the batter and gently fold until well combined
- Pour the batter into your buttered 9 X 12 baking dish
- Put the cake in the oven on the center rack. Rotate the pan throughout the 30 minutes of baking. Note: The cake should be golden brown when done
- Allow the cake to cool for five minutes and then transfer to a wire rack to cool completely
- Once the cake is cooled, place a piece of parchment paper underneath and pour the icing in the center of the cake. Tip: Use a small spatula and spread the icing so it is thickly over the cake. Put the cake in the refrigerator until the icing is set.
- Once the icing is set, cut the cake into 9 rectangles to get the traditionally TastyKake Butterscotch Krimpet look
- Enjoy!
Try these Gluten Free Butterscotch Krimpets Yourself
If you are looking for a gluten free alternative to the famous TastyKake Butterscotch Krimpets this is the recipe for you! They take a total of an hour and a half to make and will serve about 9 people. So, invite 8 of your favorite people over and enjoy this delicious gluten free treat!