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Double Caramel Bundt Cake

Source of Recipe

From "The Southern Sympathy Cookbook" by Perre Coleman Magness


Recipe Introduction

"The towering Southern caramel cake is a wonder to behold: fluffy white layers of tender cake thickly covered in decadent, sugary caramel icing. Alas, it is a skill I have not mastered. Getting the consistency of the icing just right is something for which I utterly lack the patience. But caramel cake is an important part of my family history. Special occasions have always called for caramel cake. And it is my beloved brother's favorite—what he always wants for his birthday. I have tried, and failed, many times to create such a cake. So I gave up and resorted to mail order. At some point, though, I realized that as a professional cook and recipe developer, I really ought to make my brother's birthday cake my own self. I finally created a glaze that is a perfect approximation of the classic cake frosting, a simple, foolproof glaze (and I am the fool who proves it works). And the Bundt pan makes the cake easy for anyone. Here, I double down on the caramel flavor, with a rich brown sugar cake."

List of Ingredients

For the cake:
â—¦ 24 tablespoons (3 sticks) unsalted butter, at room temperature
â—¦ 3 cups packed light brown sugar
â—¦ 6 eggs, at room temperature
â—¦ 3 cups all-purpose flour
â—¦ ½ teaspoon baking powder
â—¦ ½ teaspoon kosher salt
â—¦ 1 cup heavy cream

For the glaze:
â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ ½ cup packed light brown sugar
â—¦ â…“ cup heavy cream
â—¦ ¼ teaspoon kosher salt
â—¦ 1 cup confectioners' sugar, sifted


Recipe

For the cake: Preheat the oven to 325° F. Spray a 12-cup Bundt pan with a baking spray.

Beat the butter in the bowl of a stand mixer to break it up, then add the brown sugar and beat at medium-high until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the flour, baking powder, and salt alternately with the cream, scraping down the sides of the bowl, until the batter is thoroughly combined and smooth. Beat on high for about 5 seconds, then scoop the batter into the prepared pan. Lightly wet your fingers and press the batter into an even layer. Bake the cake for 1 hour 20 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a cooling rack set over a piece of waxed paper or foil. Cool completely.

For the glaze: The cake must be completely cool or the glaze will slide right off. The piece of foil or paper under the cooling rack will catch any drips and make cleanup easier.

Cut the butter into cubes and place in a large saucepan with the brown sugar, cream, and salt. After everything melts together, bring to a full rolling boil over medium heat, stirring constantly. When it reaches that boil, count to 60 Mississippi, then pull the saucepan off the heat. Leave the pan to cool for about 3 minutes, then vigorously beat in the confectioners' sugar until smooth.

Immediately pour the glaze over the cake, but do so slowly and evenly in order to cover as much surface as possible. Leave the glaze to set, then slice and enjoy. Covered tightly, this cake will last a few days.

Serves 10