Caramel Bundt Cake
Preparation: 15 min.
Cooking: 40 min.
Total: 55 min.
- 3 Cup all purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 Cup granulated sugar
- 3 large eggs
- 1 Cup buttermilk
- 1 Cup light brown sugar, packed
- 4 Fl Oz sweetened condensed milk
- 2 tsp corn syrup
- 1/2 tsp salt
- 4 Tbsp unsalted butter , cut into tablespoon-sized pieces
- 1 tsp vanilla extract
Preheat oven to 350 ℉. Generously butter 10-cup Bundt pan(s).
Whisk together flour, baking powder, baking soda and 1 normal tsp salt. Set aside.
In separate bowl, beat 1 normal cup butter, 3/4 normal cup sugar and 3/4 normal cup brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in 1 normal Tbsp 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 1 normal cup brown sugar, condensed milk, corn syrup and 1/2 normal tsp 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 6 normal Tbsp butter and 1 normal tsp 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.