Caramel Bundt Cake

Preparation:  15 min. Cooking: 40 min. Total: 55 min.
Recipe photo
  • 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.
Calories
400 Cal
Fat
11 g
Carbs
70 g
Protein
5.9 g
Fiber
0.7 g
Sugar
49 g
Cholesterol
73 mg
Sodium
350 mg


Nutrients

Fiber     0.7 g
Fat     11 g
Sugar     49 g
Carbs     70 g
Protein     5.9 g
Calories     400 Cal

Fats

Fat, Poly     0.8 g
Fat, Mono     3.1 g
Fat, Sat     6.5 g
Fat, Trans     0.1 g
Fat, Percent     25 %

Vitamins

Vitamin, K     1.4 mcg     1.2 %
Vitamin, A     360 IU     12 %
Vitamin, B12     0.2 mcg     9.6 %
Niacin     1.7 mg     10 %
Riboflavin     0.3 mg     21 %
Vitamin, C     0.6 mg     0.6 %
Vitamin, D     4.4 IU     0.7 %
Vitamin, B6     0.1 mg     3.2 %
Vitamin, E     0.4 mg     2.9 %
Panto, Acid     0.4 mg     7.7 %
Choline     43 mg     7.8 %
Thiamin     0.2 mg     20 %

Minerals

Calcium     130 mcg     13 %
Phosphorus     150 mg     21 %
Magnesium     16 mg     3.8 %
Copper     0.1 mcg     6.7 %
Fluoride     1 mcg     26 %
Zinc     0.5 mg     4.4 %
Cholesterol     73 mg     0.2 %
Sodium     350 mg     23 %
Selenium     15 mcg     27 %
Manganese     0.2 mg     3 %
Potassium     160 mg     3.5 %
Iron     1.7 mg     21 %