Salted Caramel Bundt Cake
1 hour 30 minutes to prepare serves 6-8
INGREDIENTS
For the cake:
3 cups all-purpose flour
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups brown sugar, packed
1 cup granulated sugar
5 large eggs, room temperature
1 cup buttermilk
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
For the salted caramel drizzle:
1 can (14 oz) sweetened condensed milk
1 cup light brown sugar, packed
1/4 cup unsalted butter
1 teaspoon salt
1/2 teaspoon vanilla extract
PREPARATION
Preheat the oven to 325°F and grease and flour a 12-cup bundt cake pan. Set aside.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the butter with an electric mixer until light and creamy. Add brown and white sugars and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Alternate adding in flour mixture and buttermilk, beating until just combined. Pour batter into prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 60-70 minutes.
Meanwhile, make the caramel drizzle:
In a medium saucepan, combine the sweetened condensed milk and brown sugar and bring to a boil over medium heat, whisking frequently. Reduce heat and simmer gently for 8 minutes, whisking constantly.
Remove from heat and stir in butter, vanilla, and salt, until melted.
Once cake is done baking, poke holes throughout using a toothpick. Pour 1/2 of the hot caramel drizzle mixture over the cake. Let rest in pan for 10 minutes, then invert onto a serving plate.
Drizzle the remaining mixture over the cake, serve, and enjoy!
From: allrecipes.com
