Classic Vanilla Bundt Cake with a Salted Caramel Drizzle

Photo by Catherine P.

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cup self-rising flour

  • 1/4

    cup soft wheat flour

  • 3/4

    cup sugar

  • 2

    eggs

  • 1/2

    cup oil

  • 1

    tablespoon vanilla extract

  • 1/2

    cup sour milk (1/2 cup milk + 1 teaspoon vinegar) or buttermilk

  • Caramel Sauce:

  • 1/2

    cup sugar

  • 4

    tablespoons butter

  • 1/4 - 1/2

    cup cream

  • Coarse Sea Salt for garnish

Directions

Preheat 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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