Salted Caramel Bundt Cake
If you live in the British Isles, the last few weeks have seen some fairly stormy and drizzly weather making its presence felt. Temperatures plummeting, jumpers thickening and a call for some cosy food with a good dose of indulgence. I got sent a gorgeous new Bundt tin recently from the lovely folks at Nordicware and the chilly weather was the perfect excuse to give it a test drive. I'm a big fan of sticky toffee pudding so I've tried to channel it into this recipe for a Salted Caramel Bundt Cake. The double caramelisation (using caramel in the batter) results in a slightly crunchy butterscotch crust which really hits the spot for me. That plus the caramel icing and dates make this a toffee and caramel lover's dream! I brought this into work and my colleague Dave described it as "possibly the best cake I've ever eaten". Maybe I'm cynical but I think he's just saying that to encourage more samples to make it into the office. I'll still chalk this one up as a winner though! In a few week's time I'll be back at the National Space Centre in Leicester doing a demo for their Taste Of Science event entitled "Heat Shielding Spacecraft with Meringue"... intriguing enough? Due to the gin tastings it's an adult only (18+) affair but tickets are available now and if you enjoy food, drink, science or ideally all three then I'd love to see you there. Do give this recipe a bash - I love hearing how you get on and I'm always happy to answer any questions you have! Keep in touch on twitter, instagram and facebook @cakesmyth x
Ingredients - makes one large 9" Bundt Cake
For the salted caramel sauce
100g granulated sugar
30g unsalted butter
120g double cream
50ml whole milk
1 1/2 tsp sea salt (to taste)
For the cake
A little butter and flour to line the tin
280g unsalted butter, room temperature
420g soft light brown sugar
1 tsp vanilla extract
4 large eggs
360g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
145g salted caramel sauce
For the icing
110g unsalted butter, room temperature
1/2 tsp vanilla extract
220g icing sugar, sifted
45g salted caramel sauce
For the topping
100g medjool sates, finely chopped
Leftover caramel sauce for drizzling
1 large bundt tin (9" or similar)
For the salted caramel sauce: in a clean heavy-based saucepan, heat the sugar over a medium heat until melted and a dark amber colour. Try not to stir and instead gently swirl to melt evenly. Remove from the heat and add the butter and stir to combine - take care as the mix may splutter.
Add the double cream in a thin stream while stirring. Bring back to the boil for 2 minutes until the mix is smooth then remove from the heat. Add the salt and milk and mix to a smooth sauce. Taste and add more salt if required.
For the cake: Preheat the oven to fan 160 C / conventional 175 C / 350 F. Use a pastry brush to brush a little melted butter around the inside of the tin. Firm up in the fridge then add a little flour and shake round to coat the inside of the mould, getting rid of the excess - this is important to reduce the chances of your cake sticking!
Beat the butter, light brown sugar and vanilla together until light and fluffy, around 5 minutes, scraping down the side of the mixing bowl regularly. Add the eggs one at a time and mix well with each addition.
In a separate bowl, sieve together the flour, baking powder, bicarbonate of soda and salt and mix together. Add to the butter mix in three additions, alternating with the 145g of salted caramel sauce. Mix between each addition.
Pour into the prepare bundt tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer inserted into the cake comes out clean. Turn out onto a wire rack and cool completely.
For the icing and topping: Beat the butter with the vanilla until pale and fluffy, around 5 minutes. With the mixer on a low speed, add the icing sugar one tablespoon at a time then increase to high speed and beat until smooth and spreadable. Add the caramel sauce and beat until combined. Add a little more salt if required to balance the sweetness.
Once the cake is cool, spread the icing generously on top of the cake. Top with the chopped dates and drizzle over any leftover caramel sauce. Serve immediately or store in an airtight container at room temperature (it'll keep well for a few days).