Carmel Bundt Cake
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3 CUPS FLOUR, SIFTED
1/2 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1 CUP BUTTER
2 CUPS WHITE SUGAR
2 TEASPOONS VANILLA EXTRACT
1 CUP BUTTERMILK
1 CUP SOUR CREAM
1Coat the inside of an 8 cup bundt pan with margarine and then with flour. Tap out extar flour and set the pan aside. Heat oven to 325 degrees.
2Sift togather the flour, baking soda and salt. Beat butter and sugar with a mixer until well-blended. Add eggs one at a time, beating well and scraping the sides of the bowl after each addition. Stir in vanilla.
3Alternately add the dry ingredients and buttermilk, adding in 2. Fold - don't beat - sour cream into batter.
4Scrape batter into a greased and floured bundt cake pan. Bake in heated oven for 60 to 75 minutes, or until golden brown and cake tests done. Let cool fully before removing from pan.
61/2 cup butter
71 cup firmly packed light brown sugar
81/4 cup evaporated milk
93 cups powdered sugar, sifted
101 tsp. vanilla extract
11Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
12Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately ocer cooled cake. Make 2 cups prep:3 min., cook 6 min.