Almond Orange Cake with Butterscotch

Yellow Layer Cake :

2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter, at room temperature
1 1/2 cups sugar
3 eggs, at room temperature
1 teaspoon vanilla extract or half a bean
3/4 cup milk, at room temperature

Preheat the oven to 350 . Butter and flour two 8-inch round pan.
The easy way to butter is to dip a tissue in melted butter or use a brush and apply on the pan and then sprinkle the flour on the pan and discard to excess.
Sift together the flour, baking powder and salt. Set aside.
Cream the butter until smooth with electric beater at high speed. Add sugar gradually mixing at medium speed until the mixture is light and fluffy.
Now start adding eggs one at a time for about 2 minutes.
Often scrape the bottom and sides of the bowl with a rubber spatula.

Add the vanilla extract to the milk or seeds to the milk.

Now fold in all the dry ingredients into the mixture adding small amount of milk at a time.

Divide the mixture into the pans and let it rest until the surface is leveled and smooth.

Put it in the oven for about 20-30 minutes.

Insert a toothpick in the middle of the cake and if it comes out clean- your cake is done!

I dusted my cake with icing sugar :)

For Almond Orange Cake:

Add 2/3 cup of almonds.
Zest and juice of 1 orange.

Cut the zest from the orange and then trim off the bitter white pith and in the food processor blend it with the almonds. Add this mixture to the dry ingredients.

For Butterscotch:

1 cup butterscotch chips (I used Hershey's)

Put the chips in a oven proof bowl with 2 tablespoon of butter and 1 tablespoon milk and put in the oven for 1-2 minutes until creamy. Now add this mixture above the cake batter and with the help of a fork just mix it a bit to give the swirls.

Happy Baking :D