Caramel Bundt Cake
By
Jolayne Cooper
@jwcooper
1
Since moving to the South, I have made more cakes than I ever thought I would. I have found that I love Caramel Cake, but it is a lot of work to make. I saw this recipe and had to try it. I found it on a website called "Go Bold With Butter." I made it and it tastes just like the Caramel Cake I found here in the South, but a lot less work. Try it, you will like it!
Ingredients
- 3 c
- all-purpose flour
- 1 1/2 tsp
- baking powder
- 3/4 tsp
- baking soda
- 1 tsp
- salt
- 1 c
- unsalted butter, softened
- 3/4 c
- granulated sugar
- 3/4 c
- packed light brown sugar
- 3
- large eggs
- 1 Tbsp
- vanilla extract
- 1 c
- buttermilk
- 1 c
- granulated sugar
- 1/2 c
- sweetened condensed milk
- 2 tsp
- corn syrup
- 1/2 tsp
- salt
- 6 Tbsp
- unsalted butter, cut into tablespoon-sized pieces
- 1 tsp
- vanilla extract
FOR THE CAKE:
FOR THE CARAMEL SAUCE:
How to Make Caramel Bundt Cake
- 1Preheat oven to 350 degrees F. Generously grease and flour a 10-cup Bundt pan.
- 2Whisk together flour, baking powder, baking soda and salt. Set aside.
- 3In a separate bowl, beat butter, sugar and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
- 4Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined.
- 5Transfer batter to prepared pan. Bake 35-40 minutes, or until a pick inserted into the center comes out clean.
- 6Cool in pan for 15-20 minutes. Then transfer to a wire rack to cool completely.
- 7To make the caramel sauce, combine sugar, condensed milk, corn syrup and salt in a heavy saucepan. Bring to a boil, stirring constantly. Continue to boil for 4-5 minutes or until mixture is smooth.
- 8Remove from heat. Add butter and vanilla, and stir until butter has melted and mixture is smooth. Pour over cake.
If you don't want to use all the caramel sauce poured over the cake, you can pour what you would like, and serve remaining sauce with the cake later.
