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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
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