🧁 8-Well Mini Loaf Krimpet Pan
Bake Like a Pro – Sweet or Savory, Bite-Sized Perfection!
The Mini Loaf Krimpet Baking Pan is your go-to for effortlessly baking mini cakes, quick breads, and perfectly portioned savory sides. With 8 individual wells, each measuring approximately 3.75" x 2.5", it’s ideal for classic butterscotch Krimpets, pound cake, cornbread, meatloaf, mac-n-cheese, stuffing, and more.
🔥 Commercial-Grade Quality
- Crafted from aluminized steel for durability and even heat distribution.
- Features our proprietary clear silicone nonstick coating – free from BPA, PFOA, and PFAS.
- Releases baked goods with ease and cleans up like a dream.
🍽️ Why You’ll Love It
- Bakes 8 mini loaves or Krimpets at once – perfect for gifting, entertaining, or weekly meal prep.
- Versatile for both sweet and savory favorites – from desserts to single-serve dinners.
- No sticking, no mess – enjoy perfect results every time.
- Dishwasher safe (hand washing recommended to preserve nonstick finish).
Whether you're recreating a nostalgic Philly treat or serving up hearty, handheld meals, this is the best little Krimpet / mini loaf pan ever – versatile, durable, and designed for everyday use.
Here’s a homemade version of the Tastykake Butterscotch Krimpets, the beloved Philadelphia treat. This copycat recipe captures the soft golden sponge cake, signature shape, and rich butterscotch icing.
🧁 Homemade Butterscotch Krimpets Recipe (Copycat Tastykake)
🍰 Cake Ingredients:
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk (or 3/4 cup milk + 1 tsp vinegar or lemon juice)
🥄 Butterscotch Frosting Ingredients:
- 1/2 cup packed brown sugar
- 4 tbsp unsalted butter
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
- 1 cup powdered sugar (more as needed for consistency)
👨🍳 Instructions:
1. Make the Cake:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment, or a Mini-Loaf Krimpett pan
- In a bowl, cream together sugar and butter until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet in batches, alternating with the buttermilk. Begin and end with the dry ingredients.
- Spread batter evenly in the pan.
- Bake for 22–25 minutes, or until a toothpick comes out clean.
- Let cool completely in the pan.
2. Make the Butterscotch Frosting:
- In a saucepan over medium heat, melt butter and brown sugar together. Bring to a gentle boil, stirring constantly for 1 minute.
- Remove from heat and stir in milk or cream and vanilla.
- Cool slightly, then beat in powdered sugar until smooth and spreadable.
3. Assemble:
- Spread the butterscotch frosting evenly over the cooled cake.
- Chill briefly for clean cutting.
- Slice into rectangular bars (about 3"x1.5"), and optionally, press the sides slightly to mimic the classic “krimped” look.
📝 Tips:
- For an even closer copycat texture, add 1 tbsp of cornstarch to the flour mix.
- You can use a pastry wheel to shape edges if you're replicating the original Krimpet design.