Cake #21: Brown Sugar Bundt with Salted Caramel Glaze

Truth: this cake is actually kind of boring.

However, other truth: this glaze is amazing.

To be fair, the cake recipe is meant to serve as a base that can be tweaked and added to and turned into almost whatever you want. As such, it works. I was looking for something simple to serve as a platform for the salted caramel, and this cake filled its role splendidly. Just look at that dripping, puddling goodness.

Of course I don't have any photos of this, but I strongly recommend eating it with a large dollop of whipped cream and some extra caramel glaze. And maybe some apple cider. Fall flavors FTW.

Brown Sugar Bundt with Salted Caramel Glaze

Brown Sugar Bundt Cake
adapted from 500 Cakes by Susannah Blake

2 sticks unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup sugar
4 eggs
1 2/3 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons milk

Preheat oven to 350. Grease and flour a bundt pan.

Beat together the butter and sugars until light and creamy. Add eggs one at a time, beating well after each addition. In a small bowl, whisk together flour, baking powder, and salt. Fold into the other mixture. Stir in milk.

The batter will be quite thick (and tastes a lot like chocolate chip cookie dough, in case you were wondering). Pour it into your prepared pan and spread evenly with a rubber spatula or the back of a spoon. Bake for approximately 30 minutes. Set on wire rack to cool completely before turning the cake out of the pan.

Salted Caramel Glaze
from The Hungry Housewife

5 tablespoons unsalted butter
½ cup packed brown sugar
⅓ cup heavy cream
pinch salt
¼ teaspoon vanilla extract
⅔ cup powdered sugar, sifted
coarse sea salt

In a medium saucepan, bring the butter, dark brown sugar, heavy cream and salt to a rolling boil, stirring constantly. Boil for ONE minute, stirring constantly. Remove from heat, stir in vanilla extract.
Add about ½ cup of the powdered sugar and whisk until smooth. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency. Pour the salted caramel glaze over the top of your cake and sprinkle lightly with sea salt.