Indulge your senses with a slice of heaven! This Brown Sugar Bundt Cake with Caramel Glaze is not just a dessert; it’s an experience that will transport you to a world of rich flavors and delightful textures. Imagine a moist, buttery cake infused with the deep sweetness of brown sugar, perfectly complemented by a luscious caramel glaze that drips enticingly down its sides. Whether you're hosting a gathering or simply treating yourself, this recipe promises to impress and satisfy every sweet tooth. Ready to elevate your baking game? Let’s dive into the delicious details!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined and no lumps remain.
- In a large stand mixer, cream the softened unsalted butter with brown sugar and granulated sugar until light and fluffy, approximately 3-4 minutes on medium-high speed.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract, mixing until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk. Begin and end with the flour mixture, mixing on low speed just until combined. Do not overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Once the cake has cooled, drizzle generously with caramel sauce, allowing it to cascade down the sides of the bundt cake.
- Slice and serve at room temperature. For best flavor, let the cake sit for an hour to allow the caramel to fully absorb into the cake.
Tips
- Prepare Your Pan: Make sure to thoroughly grease and flour your bundt pan. This step is crucial to prevent the cake from sticking and ensures a beautiful, intact release.
- Room Temperature Ingredients: For the best results, ensure your butter, eggs, and buttermilk are at room temperature. This helps create a smoother batter and a more evenly baked cake.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Start checking your cake a few minutes before the 45-minute mark. Ovens can vary, and you want to avoid overbaking. A toothpick inserted into the center should come out with a few moist crumbs.
- Cooling Time: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack. This helps it set and makes it easier to remove without breaking.
- Let It Rest: For the best flavor, let the cake sit for about an hour after glazing. This allows the caramel to soak in, enhancing the overall taste and moisture of the cake.
- Serve with Style: Consider serving this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 68g
Protein: 6g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 130mg
