While I love traditional caramel cake, I prefer making this simpler version. The cake itself is good enough to serve on its own. But, top it off with caramel sauce, and you’ll be asking for seconds.
This is one of the simplest caramel sauces around. Feel free to adjust the salt to your taste. It will make more than you’ll need for the cake. After you’ve used as much as you’d like on your cake, store the remainder in the refrigerator.
Caramel Bundt Cake
Makes 12-16 servings
For the cake:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
For the caramel sauce:
1 cup packed light brown sugar
1/2 cup sweetened condensed milk
2 teaspoons corn syrup
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into tablespoon-sized pieces
1 teaspoon vanilla extract
Preheat oven to 350°F. Generously butter a 10-cup Bundt pan.
Whisk together flour, baking powder, baking soda and salt. Set aside.
In separate bowl, beat butter, sugar and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined.
Transfer batter to prepared pan. Bake 35-40 minutes, or until a pick inserted into the center comes out clean.
Cool in pan for 15-20 minutes. Then, transfer to a wire rack to cool completely.
To make the caramel sauce, combine brown 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.
Remove from heat. Add butter and vanilla, and stir until butter has melted and mixture is smooth. Pour desired amount over cake. Transfer any remaining sauce to a container, and store in refrigerator.
baking, cake, dessert, holiday
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