Butterscotch Bundt Cake

2 Tbsp dry bread crumbs
7 Tbsp butter, softened, divided
2 c packed dark brown sugar
2/3 c (6 oz) cream cheese
2 tsp vanilla extract
3 eggs
1 egg white
2 1/4 c all-purpose flour
1/2 c cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 c milk
1 Tbsp powdered sugar

Preheat oven to 325 degrees. Grease a 12" Bundt pan; dust with breadcrumbs.

Melt 4 Tbsp butter in a large saucepan over medium hear. Add brown sugar and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.

Add 3 Tbsp butter, cream cheese and vanilla to bowl; beat with mixer on low speed 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add eggs and egg white, one at a time, beating well after each.

Combine flour, cornstarch, baking soda and salt; whisk well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour; mix after each addition.

Pour batter into prepared pan. Bake at 325 degrees for 1 hour 5 minutes or until a wooden pick inserted 1" from edge comes out clean. Cool in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack. Sift powdered sugar over cake.

NOTES
From Cooking Light.
Untried.