Skip to main content

Buttermilk Bundt Cake with Salted Caramel Glaze

Buttermilk Bundt Cake with Salted Caramel Glaze


Oh my god!  This cake is so good.  I was looking for an easy "go-to" cake recipe that didn't come from a box, but used things I often have on hand.  This cake fits that bill perfectly.

The best thing about this recipe is that you can change it in so many ways and completely alter the outcome.  For instance, you can substitute almond extract for the vanilla for an amazing almond cake.  I have also added lemon extract and some lemon zest to the vanilla when I want to focus on the more citrusy flavors.

I have substituted sour cream and 1% milk for the buttermilk when I didn't have any on hand, and it still came out delicious.  You're only limited to your own imagination here, so go wild!

I have to say, that the above photo was my first attempt at this cake, and I allowed the glaze to cool off too much before putting it on the cake - it turns out much nicer when the glaze is really warm.  I also didn't know I was going to blog this photo initially, but I decided to just go for it.

If anyone out there tries this, please let me know how it turns out!

Buttermilk Bundt Cake
1 cup unsalted butter
2 1/2 cups sugar
4 large eggs
2 teaspoons vanilla
3 cups flour
3/4 teaspoons baking powder
3/4 baking soda
1/2 teaspoons flaky sea salt
1 cup buttermilk

Steps:

  1. Preheat oven to 350F.  Generously butter and flour a Bundt pan (cooking spray doesn't work for me with this cake and it ends up sticking).
  2. In the large bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together until fluffy (about 3 minutes), scraping bowl down as necessary.
  3. Beat in eggs, one at a time, fully incorporating each egg before moving on to the next.
  4. Beat in vanilla.
  5. In a separate medium bowl, mix together flour, baking powder, baking soda, and salt.
  6. Alternate adding the flour mixture and the buttermilk in at least 3 additions.
  7. Spread into the prepared Bundt pan and bake 45-50 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool on a wire rack for 15 minutes, then invert on a rack.
Salted Caramel Glaze
4 tablespoons of butter, cubed
2/3 cup brown sugar
1/2 teaspoon flaky sea salt
1 cup confectioner's sugar
1/3 cup heavy whipping cream

Steps:
  1. In a small saucepan, heat the butter, brown sugar, and cream.  Bring this to a boil, stirring constantly.  
  2. Remove from heat and transfer to a medium bowl of stand mixer fitted with whisk attachment.  
  3. Sprinkle sea salt over the surface and turn mixer to moderately high (about 7 or 8) for about 2 minutes.
  4. Turn mixer off and add confectioner's sugar a little at a time, on very low until it is fully incorporated, scraping sides of bowl as necessary.  Once it is fully incorporated, turn back to moderately high for another 2 minutes.
  5. Drizzle this glaze - while still warm - over the cake.  Allow it to set up before serving
Labels:

Comments

Post a Comment

Popular posts from this blog

Romertopf Bread: The easiest loaf of bread you'll ever make.

Romertopf White Bread:  The easiest loaf of bread you'll ever make! Clay pots or earthen-ware may be the oldest type of cookware ever found.  In fact, they've been unearthed by archaeologists at historic sites all over the world!  We know that these ancient civilizations put these clay pots in the glowing embers of fires, and used them to bake, roast, poach, and braise all sorts of meals.   I admit that I'm new to clay pot cooking.  My mother-in-law gave me a beautiful covered Romertopf roaster for Christmas and when I started learning about how to use it, all I could think about was bread .  I make a lot of bread in my oven, but I was incredibly excited to try it in a clay pot!  After all, I reasoned, this would have to be as close to an authentic brick oven as I was likely to get, and I couldn't wait to get started. The basic bread recipe, which was included with my cookware, was the first one I tried.  Because you soak both pieces of the clay pot p
11 comments
Read more

Pot Roast - the perfect one pot meal

Sunday night supper:  Pot roast, and mashed potatoes and gravy Pot roast is a great choice for lazy Sundays when you want a special meal, but you don't want all the work.  With just a little bit of prep in the morning, you can just pop this in the oven and cook it "low and slow" all day long.  The end result is simply perfection.  And best of all - nothing beats a good roast beef sandwich made with the leftovers.  Click below to read more.
Post a Comment
Read more

Homemade Antibacterial Lavender Surface Cleaner

Homemade cleaners are better for you, your family, the environment, and your pocketbook.  This particular cleaner is perfect for just about all messes, and it's antibacterial too.  The best part of all is how easy it is to make. Prior to this cleaner, I had been using a simple 1:1 mixture of vinegar and water, but I wasn't satisfied with it for a couple of reasons. The smell was awful, and it took a long time to dry - even after wiping it off with a towel. Armed with just a few common household ingredients, I created a spray cleaner that is perfect for surface cleansing. The ingredients kill bacteria, and the final product is superior to commercial cleaner (in my humble opinion).  It smells GREAT too!  Give it a try - and be sure to check back here and let me know how you made out! Antibacterial Lavender Surface Cleaner 2 Cups of warm water in a measuring cup 2 teaspoons of Dr. Bronner's liquid Lavender castile soap 1 teaspoon vinegar 2 teaspoons rubbing alc
10 comments
Read more