Butterscotch Krimpets are the most popular snack dessert in Philly. It’s basically a hometown lunchbox snack cake. But it’s time to show that Philly is more than cheesesteaks and unruly fans. This snack cake is a butterscotch lover’s dream. So throw a battery at Santa (don’t do that) like a Philly fan (be better) and enjoy a City of Brotherly Love favorite. I hope you like it.

Cake:
1 1/2 cup unbleached flour
1/2 cup brown sugar
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup water
1/4 cup oil
1 teaspoon vanilla
3 large eggs divided in whites and yolks
1/4 teaspoon cream of tartar
Frosting:
6 tablespoons butter
1/2 cup brown sugar
1/3 cup cream
1/4 teaspoon salt
1 teaspoon bourbon
3 cups powdered sugar

Heat oven to 350.

Separate eggs as yolks and whites.

Add egg whites and cream of tartar to bowl. Whip eggs until fluffy but not quite a meringue.

In second bowl add flour, baking powder, and salt.

Add sugar, brown sugar, egg yolks, water, and oil. Mix well.

Add egg whites. And mix.

Spray rectangle cake molds with cooking spray.

Fill 1/2 full with batter.

Bake for 13-16 minutes until a toothpick comes out clean. Let cool on

a wire rack

In a sauce pan add butter, cream, brown sugar and bourbon. Bring to a boil and melt sugar.

Let cool and add powdered sugar while mixing.

Top cakes with frosting.