classic vanilla bundt cake with a salted caramel d
A simple cake with a decadent drizzle, this bundt is perfect for any fall holiday!
yield
8 -10
prep time
5 Min
cook time
20 Min
method
Bake
Ingredients For classic vanilla bundt cake with a salted caramel d
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1 ¼ cup self-rising flour
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¼ cup soft wheat flour
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¾ cup sugar
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2 eggs
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½ cup oil
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1 tablespoon vanilla extract
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½ cup sour milk (½ cup milk + 1 teaspoon vinegar) or buttermilk
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caramel sauce:
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½ cup sugar
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4 tablespoons butter
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¼ - ½ cup cream
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coarse sea salt for garnish
How To Make classic vanilla bundt cake with a salted caramel d
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1Preheat 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.
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