Burnt Sugar Bundt Cake with Caramel-Rum Frosting

By foodiva

Ingredients

• makes one 10-inch bundt cake
• for the burnt sugar liquid
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 3/4 cup unsweetened coconut milk
• 1 Tablespoon fresh lemon juice
• for the cake
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 1/4 cups (that's 2 1/2 sticks) unsalted butter, cut into 1-inch cubes and softened to room temp.
• 2 cups granulated sugar
• 4 room temperature eggs
• 1/2 teaspoon pure almond extract
• Burnt sugar liquid (recipe above)
• for the frosting
• 1/2 cup (that's 1 stick) unsalted butter, softened to room temp.
• 2 Tablespoons dark rum
• 2 1/3 cups confectioners' sugar
• Burnt sugar liquid (recipe above)

Details

Servings 1
Adapted from unegaminedanslacuisine.com

Preparation

Step 1

method
Prepare the burnt sugar elixir: Have the cream measured out and ready to use. Place the sugar into a medium saucepan. Using a wooden spoon to stir, melt the sugar over medium heat. {Note: Stirring the sugar as it was melting went against everything I had learned about caramel-making, but, at least in this case, it worked.} As soon as the sugar turns a dark caramel colour, remove the pan from the heat and slowly stream in the cream while continuing to stir- Be very careful when adding the cream, it will sputter and steam and throw a dramatic fit. Once you've added the cream, return the pan to medium heat and continue to stir until the clumps smooth out - about 2+ minutes more.

Transfer the burnt caramel mixture to at least a 2-cup heatproof liquid measuring cup (such as a Pyrex) and add just enough coconut milk to make 1 1/4 cups liquid. Whisk in the lemon juice and divide the mixture in half; Set both portions aside.

Prepare the bundt cake
Preheat the oven to 325 F. Butter the inside of a 10-inch Bundt pan, dust with flour, and gently knock out any excess.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on med-high speed until pale and fluffy- about 5 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Add the almond extract and beat for 10 seconds more.

Grab one of the reserved portions of burnt sugar liquid. Add the flour mixture in 3 parts, alternating with the burnt sugar- beginning and ending with the flour mixture. Once everything has been added, scrape down the bottom and side of the bowl and beat again for 10 more seconds. Scrape the batter into the prepared pan. {Note: I found it was helpful to add large dollops of batter into the pan with a large wooden spoon- instead of pouring everything in all at once.} Use an offset spatula to even out the batter as much as possible.

Bake for 45-50 minutes, or until a sharp knife inserted deep into the center of the cake comes out clean. {Note: I had to bake my cake for about 56 minutes total.} Transfer the pan to a wire rack to cool completely. Once cool, gently loosen the sides of the cake from the pan and turn it out onto the rack.

Prepare the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the rum and beat to combine. Slowly begin beating in the confectioners' sugar- as the mixture thickens, start to add the remaining burnt sugar portion. Add just enough burnt sugar to make the frosting thick and spreadable. If, after adding all the burnt sugar, the frosting is too thick, add a slash of cream or milk. If it's too thin, add a little bit more confectioners' sugar.

Assemble the cake: Use an offset spatula to spread the frosting over the crown of the cake. Garnish as desired. {I used broken bits of hardened caramel candy.}

adapted from Baked Explorations
LABELS: CAKE. CARAMEL
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