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Classic Vanilla Bundt Cake with a Salted Caramel Drizzle

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Salted Caramel is poured over a sweet, vanilla bundt for a delicious autumn dessert!

Living the Gourmet: Classic Vanilla Bundt Cake with a Salted Caramel Drizzle
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

Living the Gourmet: Classic Vanilla Bundt Cake with a Salted Caramel Drizzle

Yields 8-10 servings

Classic Vanilla Bundt Cake with a Salted Caramel Drizzle

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 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
    • Caramel Sauce:
  • ½ cup sugar
  • 4 tablespoons butter
  • ¼ - ½ cup cream
  • Coarse Sea Salt for garnish

Instructions

  1. Preheat oven to 350 degrees F. and grease bundt pan.
  2. In a large bowl, whisk together both flours. Set aside.
  3. In a separate medium bowl, whisk sugar, eggs, oil, vanilla and sour milk.
  4. In four separate additions add the dry ingredients to the wet ingredients until a smooth, slightly thick batter forms.
  5. 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.
  6. Remove the bundt from the oven and transfer over to a wire rack. Allow enough time for the cake to settle and cool off.
  7. In the meantime, prepare the caramel sauce.
  8. 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.
  9. Once the sauce has cooled, drizzle liberally over the bundt and sprinkle coarse sea salt over the caramel.
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Living the Gourmet: Classic Vanilla Bundt Cake with a Salted Caramel Drizzle

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.

Living the Gourmet: Classic Vanilla Bundt Cake with a Salted Caramel Drizzle
Enjoy,
Tammy

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Comments

  2. Your classic vanilla Bundt turned out beautifully, Tammy! I love baking with sour milk or buttermilk since it adds such a tenderness to the crumb.
    Reply

  3. Awesome comfort food! Pinning :) I would love if you share your recipe with my fall themed party Big Autumn Bash: http://milaslittlethings.com/2014/10/big-autumn-bash-the-link-party.html xx Mila milaslittlethings.com milawayable@gmail.com
    Reply

  10. Oh, I can remember the wicked thrill of eating my mom's bundt cakes back in the 70s. For we were raised to be GOOD Southern Baptists, and mom's recipe called for a small cup of cooking sherry to be placed in the center hole so that the cake could absorb the evaporation.
    Reply

  20. Tammy, That salted caramel drizzle is what puts this bundt cake over the top! Looks terrific! Take Care, Big Daddy Dave
    Reply

  21. Dear Catherine, I am just trying to catch up with all the blogs..have been really busy. This post and recipe is a total classic. I love the cake and the caramel I just love the coffee with it. I am mostly a tea person as you know, but sometimes a cup of coffee is tasty with a scrumptious piece of cake. I like the drizzle of the caramel. This is a lovely recipe for company and it is easy plus looks beautiful Thanks for sharing Catherine, Have a wonderful and blessed day as well as the weekend! Dottie :)
    Reply

  25. What a beautiful cake and I love that salted caramel drizzle, yum! Thanks so much for sharing this awesome post with Full Plate Thursday and have a great day. Come Back Soon! Miz Helen
    Reply

  26. This sounds luscious and perfect in it simplicity. I could eat that caramel with a spoon! Thanks for sharing at #theWeekendSocial. Pinned! Your recipes and your photos always make me drool. Please share again Thursday 9:00 PM EST. http://www.theKitchenChopper.com
    Reply

  28. Thank you so much for linking up with Big Autumn Bash ! :) xx Mila milaslittlethings.com milawayable@gmail.com
    Reply

  32. I am not much of a baker, but I think I can make this. Pinned. Thanks for bringing this to Weekend Bites.
    Reply

  34. Oh yum! I love bundt cakes. seriously I wish people made more of them! This looks so delicious, thanks for sharing at Fridays Unfolded. I'm featuring it this week!
    Reply

  38. This cake looks scrumptious. I have never baked with wheat flour before. I think adding the sea salt is genius. This will be a great cake for Thanksgiving. I love bundt cakes. Thanks so much for sharing your recipe at The Southern Special.
    Reply

  39. Thank you for linking up your wonderful Cake at our Simple Supper Tuesday Linky Party! You have been featured at Moore or Less Cooking! Nettie http://mooreorlesscooking.com/2014/10/27/simple-supper-tuesday-linky-party-33/
    Reply

  41. OH I love the photo where you see how flaky and fluffy this cake is! Beautiful! And it sounds so delicious!
    Reply

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