I made this cake a few weeks ago when I was house sitting for Shane’s parents as they lounged on a beach somewhere in Mexico. I probably would rather have been there staring at the crystal blue water with them, but I really do enjoy my time alone at their house. It’s so peaceful and serene, and I often don’t notice just how nice that is until I come home. Aside from the fact that the beach is literally steps away, there’s very little traffic on their road and the trees offer some privacy from your neighbors which is in stark contrast to our busy road and the houses built right on top of one another.
You come to know your neighbors very well here, maybe too well. Though sometimes it can be amusing… Yesterday my neighbor’s dog got loose, and I watched as they chased him up and down the street trying to lure him home with a box of Trix. Now I don’t have a dog so what do I know, but Trix?! Probably wouldn’t have been my first choice…
Anyway, I’ve gotten majorly sidetracked, let’s talk about this bundt cake. My friend Di posted it last year and the minute I saw “salted caramel,” I was sold. I don’t know that I’ve seen too many recipes incorporating salted caramel that I didn’t want to immediately make π I just can’t get enough of its salty-sweet goodness!
You start off making a salted caramel syrup here, which is then incorporated right into the batter for the cake. Di had mentioned she wasn’t a huge fan of the original glaze for this cake so I used the icing from the apple bundt I made last year instead. The combination was delicious! This cake is moist and has a very tight crumb – the texture is similar to a pound cake, but not quite as dense. It’s also not super sweet as you might expect with both sugar and the salted caramel syrup in it. I tried one slice and left the rest on the counter for Shane’s parents to find when they came back from Mexico the following day. Hopefully it made the transition back to “real” life a little sweeter!
Salted Caramel Bundt Cake
syrup and cake adapted from Cake Simple by Christie Matheson via Di’s Kitchen Notebook, icing from this cake
{Note: this recipe is made in a mini bundt pan (6 cup, as noted below). I haven’t tried doubling the recipe and baking it in a standard bundt pan so I can’t say for sure how it would turn out.}
Salted Caramel Syrup
1 cup (200 g) sugar
3/4 cup water, divided
1 teaspoon light corn syrup
1/8 teaspoon fleur de sel
Cake
2 cups (240 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons (144 g) unsalted butter, at room temperature
1 1/4 cups (250 g) sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/3 cup salted caramel syrup
1 cup whole milk, at room temperature
Icing
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
1/8 teaspoon fleur de sel
1/2 cup confectioners’ sugar, sifted
To make the syrup: Add the sugar, 1/4 cup of the water, and the corn syrup to a medium saucepan. Stir to combine. Set the pan over medium heat and bring to a boil, then cover the pan. Continue cooking for 2-3 minutes with the lid on (this allows the steam to clean any stray sugar crystals from the sides of the pan). Remove the cover and cook until the sugar becomes dark amber in color, swirling the pan occasionally so the sugar cooks evenly. Remove the pan from the heat and add the remaining water – be *very* careful, it will bubble quite vigorously. Set the pan back over medium-low heat and whisk until the syrup is completely smooth. Stir in the salt. Transfer the mixture to a heatproof measuring cup and allow to cool to room temperature before proceeding with the cake.
To make the cake: Preheat oven to 350 F. Spray a 6-cup bundt pan with nonstick cooking spray with flour. Whisk the flour, baking powder, and salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla. With the mixer on low, gradually add the caramel syrup, mixing until incorporated (my batter looked slightly curdled at this point, so if yours does too don’t worry – it’ll come together in the next step). Alternately add the dry ingredients in three additions and the milk in two, beating just until incorporated.
Transfer the batter to the prepared pan and level the top. Bake for 45-50 minutes, or until a toothpick inserted in the cake comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes before turning it out onto the rack to cool completely.
To make the icing: Combine the brown sugar, butter and milk in a small saucepan. Set over medium heat, and bring to a boil, whisking almost constantly. Boil for 1 minute, whisking constantly. Remove the pan from the heat and stir in the vanilla and salt. Whisk in the confectioners’ sugar, a little at a time, until it is completely incorporated and the icing is smooth. Gently stir the icing until it starts to thicken, then pour it over the cooled cake. (The icing will set up quickly, so don’t make it in advance – wait until the cake has cooled completely.)
Oooooh this cake is calling my name. That icing sounds incredible!!!
Tracey, your cakes always look simply incredible. I love the salted caramel on this one!
For some reason I’m rarely drawn to making bundt cakes but you are right, salted caramel is very alluring.
I too fall hard for most salted caramel recipes, including this one. The cake looks baked to perfection π
I think I’m most curious to know if the neighbors regularly feed their dog Trix and thus knew it would be a good lure, or if they thought to themselves “What would lure our dog back? Hmmmm, maybe Trix!”
OH wow I love that there is salted caramel IN the cake too! I am a sucker for the stuff so I’m sure I’d absolutely adore this.
wooow.supeer.
This looks AMAZING! I love Bundt cakes – they’re always so moist – and can only imagine how flavorful this one would be.
It looks so fluffy and beautiful!
It certainly did make the transition home a lot sweeter. Looking at the pix again now I wish there was still some left. Sadly it’s all gone. It was buttery and moist and I loved that caramel topping. Thanks again Tracey!!!
wow this very good looking cake.i think this cake just waiting for me.New to Network Marketing
This is the most gorgeous bundt cake, Tracey! The salted caramel flavor sounds wonderful, too. Thanks for sharing!
The texture on that cake, and the caramel, is music to my ears. And housesitting in a nice, quiet house with no street noise…what I wouldn’t give. We live in an urban condo. It’s fun, but it’s noisy with sirens going nonstop. Lol
I loved that you include grams in your recipe. While in Italy, I have had to convert all the recipes from the States. Good thing my mom sent me some measuring cups. However, I prefer using the scale over the cups.
Anyway, this cake looks amazing. I already bookmarked it and plan to make it this week…or maybe that apple cheesecake bundt. MY WORD! That one looks so amazing!
Omg Trix?! My dogs would look at me like I was stupid if I tried that!
This cake is gorgeous!
So pretty Tracey!!!
You always have amazing looking bundt cakes and this one is no different!
I have such a weakness for all things salted caramel! This bundt looks out of this world!
I had to laugh at the Trix thing…though, my dog would probably run for pears. So who knows.
I wish I had this bundt cake in my mouth now!
the best combination ever for a cake!! salted caramel all over the top is such a dream π like i said on twitter, you need to teach me your bundt ways – they’re always so perfect!!
I want to eat this entire cake!
Pretty sure I would love to have you house sit for me if you leave us this cake! I’m with you on the salted caramel. I’d eat it on almost anything π
I just purchased my very own bundt cake pan, and I CANNOT wait to put it to work ;). I love the salty and sweet combination so this one looks like a great one to try! Thanks for sharing the recipe
You had me at salted caramel!
I really need to get a bundt pan. :/ I see so many gorgeous bundt cakes and I want to make them. I guess I could always make it in a regular pan, but what’s the fun in that?
This looks absolutely amazing π
Houses are very close together here in CO too, it can get interesting some times π
This cake sounds heavenly, love anything with caramel!
we totally fed our pet rabbit trix as kids π
and you are the best housesitter, always leaving treats!! this sounds fantastic!
Beautiful bundt cake! Pinning it!
That cake looks beautiful! The perfect crumb and crust. I love that there’s caramel actually in the cake. And that glaze – yum!
This was an awesome treat to come home to! I’ve really been enjoying the addition of coarse salt to sweets through your blog. (as well as on grilled salmon and margaritas!). I never realized what a great complement the salt would make with the sweet treats.
Maybe the neighbors should try some on the Trix?
I’m a fairly new convert to the salted caramel bandwagon. But I am however, an old fan of bundt cakes. I could eat them every day for every meal with no problem. So this is a must try for me. YUMMY!
wow,this cake is looking so beautiful.i think it will be very testy.i just want to eat this cake..
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