Saturday, 13 April 2013

Salted Caramel Bundt Cake

Recipe Courtesy of Tracey's Culinary Adventures

Salted Caramel Syrup
- 1 cup sugar
- 3/4 cup water, divided
- 1 tsp. corn syrup
- 1/8 tsp. fleur de sel

- 2 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 10 tbsp. unsalted butter, room temperature
- 1 1/4 cup sugar
- 2 eggs
- 1/2 tsp. vanilla extract
- 1/3 cup salted caramel syrup
- 1 cup whole milk

- 1/4 cup brown sugar
- 2 tbsp. unsalted butter
- 1 1/2 tbsp. milk
- 1/2 tsp. vanilla extract
- 1/8 tsp. fleur de sel
- 1/2 cup icing sugar, sifted

1. For the syrup: Add the sugar, 1/4 cup water, and the corn syrup to a medium saucepan.  Stir to comebine.  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 colour, 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.  **I didn't have any success in making this syrup, so I just substituted caramel ice cream topping.**
2. For the cake:  Preheat oven to 350F.  Spray a 6 cup bundt pan with nonstick cooking spray.  Whisk the flour, baking powder, and salt together in a medium bowl.  In another bowl, 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 vanilla.  With the mixer on low, gradually add the caramel syrup, mixing until incorporated.  Alternately add the dry ingredients in three additions and the milk in two, beating until just 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 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.
3. For 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 icing sugar, a little at a time, until it is completely incorporated and the icing is smooth.  Gently stir the icing until it thickens, then pour it over the cooled cake.  The icing will set quickly, so don't make it in advance - wait until the cake has cooled completely.


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