Salted Caramel is poured over a sweet, vanilla bundt for a delicious autumn dessert!
Can you believe it’s time for this month’s #BundtBakers??! Where did the time go?! It seems like yesterday I made that Harvest Bundt…which may explain why I am late in submitting this month’s bundt. Unfortunately, I was unable to make it for the official group this month, but it’s still a recipe worth sharing.
I knew immediately that I wouldn’t, for anything, miss out on this event. After looking at the calender I realized I only had a few days left to get my act together and come up with a bundt with caramel. This month almost had me stumped because I had a million ideas going through my head. I didn’t know which direction to go, so ultimately, I decided, when in doubt – be classic.
Since the theme this month is caramel, I wanted to make it the focus of the dessert. I decided on a very classic vanilla cake adapted from Giada for the base. Topped with a thick, sticky, beautiful drizzle of homemade caramel then topped with bits of coarse sea salt.
So, without further adieu, here is my recipe for my #BundtBakers Classic Vanilla Bundt Cake with a Salted Caramel Drizzle. It’s surprisingly easy too…so go ahead and give it a go this weekend ;D
Yields 8-10 servings
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 ¼ cup self-rising flour
- ¼ cup soft wheat flour
- ¾ cup sugar
- 2 eggs
- ½ cup oil
- 1 tablespoon vanilla extract
- ½ cup sour milk (½ cup milk + 1 teaspoon vinegar) or buttermilk
- ½ cup sugar
- 4 tablespoons butter
- ¼ - ½ cup cream
- Coarse Sea Salt for garnish
Instructions
- Preheat oven to 350 degrees F. and grease bundt pan.
- In a large bowl, whisk together both flours. Set aside.
- In a separate medium bowl, whisk sugar, eggs, oil, vanilla and sour milk.
- In four separate additions add the dry ingredients to the wet ingredients until a smooth, slightly thick batter forms.
- Pour the batter evenly into the prepared bundt pan and bake for 20-25 minutes or until the edges are golden and the cake tester comes out clean.
- Remove the bundt from the oven and transfer over to a wire rack. Allow enough time for the cake to settle and cool off.
- In the meantime, prepare the caramel sauce.
- In a small saucepan over medium heat, add the sugar. Let it sit for several minutes until it dissolves and browns. Immediately add butter and cream. Until a golden thick consistency forms. Remove from the heat and immediately transfer to a heat proof bowl. Let the caramel to cool completely.
- Once the sauce has cooled, drizzle liberally over the bundt and sprinkle coarse sea salt over the caramel.
What’s dessert without coffee??
To go along with today’s cake, Living the Gourmet is pleased to present Café Amani from the OneCup Project.
The One Cup Project was founded on the premise that purchases have power, and the belief that consumers would use that power to make a real and tangible difference for good in the world – if given the opportunity.
To that end, One Cup has partnered with a variety of organizations, including USAID, to enable One Cup to donate two dollars to World Vision for each bag of coffee purchased via its online catalogue. That donation is then multiplied by 5.5 via its range of partnerships, resulting in a twelve dollar donation per bag of coffee, meaning that each purchase, in essence, is matched dollar for dollar.
Living the Gourmet had the opportunity to sample One Cup’s Café Amani, an award winning coffee blended from Sumatran, Columbian, and Indonesian beans. A medium bodied coffee featuring mild acidity, the coffee features hints of chocolate and wild berry, and, true to its description, carries a slight peat flavor, which I found to be most notable in its aftertaste.
The One Cup online store also features a range of other Fair Trade coffees from South America, Indonesia, and Africa, in a variety of blends and roasts. The store also offers a number of BPA free medical-grade stainless steel travel mugs, as well as coffee presses.
Given the quality of their coffee, and their mission-statement, Living the Gourmet is pleased to recommend OneCup.org to its readers.
Enjoy,
Tammy
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