CARAMEL BUNDT CAKE

Caramel Bundt Cake image

Provided by Jolayne Cooper

Categories Cakes

Time 1h5m

Number Of Ingredients 18

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FOR THE CAKE:
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
FOR THE CARAMEL SAUCE:
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

Steps:

1. Preheat oven to 350 degrees F. Generously grease and flour a 10-cup Bundt pan.
2. Whisk together flour, baking powder, baking soda and salt. Set aside.
3. In 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.
4. Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined.
5. Transfer batter to prepared pan. Bake 35-40 minutes, or until a pick inserted into the center comes out clean.
6. Cool in pan for 15-20 minutes. Then transfer to a wire rack to cool completely.
7. To 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.
8. Remove 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.