Sometimes you just want something simple in a cake. No multi-taste experience with cake, frosting, fruits, pudding and such. Sometimes you just want one or two flavors going on. Nothing more. This month we were to use caramel as our ingredient for our bundt cakes for BundtaMonth. I didn’t want the caramel to be the ingredient to get mixed in with a bunch of other “stuff” and get lost in the mix. I decided to keep things simple, un-messed-around-with.
This vanilla bean pound cake was the perfect carrier for my buttery, salted caramel. Flecks of vanilla bean dot this dense, moist cake. A drizzle of salty, sweet caramel is just the thing to make this simple cake something special. This cake would be the perfect canvas for any ingredient that you wanted to really shine. Fresh strawberries or a blueberry compote would pair nicely. Fudge sauce, lemon curd, ice cream! Oh my! How about slicing it and grilling it? This vanilla bean cake would be perfect in Fruit Panzanella Salad. However you choose to enjoy it, you’ll love it.
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Simple rule: Bake us a bundt using caramel
Post it before July 31, 2013
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Simple vanilla bean pound cake drizzled with buttery salted caramel.
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup + 2 tablespoons unsalted butter, softened
- 1-3/4 cups granulated sugar
- 2 vanilla beans, halved lengthwise or 2 tablespoons vanilla bean paste
- 4 large eggs, at room temperature
- 1/4 teaspoon pure lemon extract
- 1 cup buttermilk, at room temperature
- 2 cups granulated sugar
- 2 tablespoons water
- 2 tablespoons light corn syrup
- 1 cup heavy cream
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into tablespoons
- Preheat oven to 350 degrees with a rack in the center of the oven. Grease and flour a 10-cup bundt pan or spray with a nonstick cooking spray containing flour. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, fitted with a paddle attachment beat the butter and sugar until light and fluffy. Add the seeds from the vanilla beans or the vanilla bean paste. Beat until combined.
- Next, add the eggs one at a time beating after each addition. Add the lemon extract and beat again to incorporate.
- With the mixer on low, add 1/3 of the flour mixture. Next, add half the buttermilk. Add half of the remaining flour mixture, then the remaining buttermilk. Lastly, add the remaining flour.
- Spoon the batter into the prepared bundt pan and smooth the top. Bake in preheated oven for 1 hour or until a skewer inserted in the center comes out clean. Remove from oven and cool on a wire rack in the pan for 1 hour before turning the cake out onto the rack to cool completely.
- In a large saucepan over low heat, add sugar water and corn syrup and stir until sugar has dissolved. Increase heat and boil without stirring until an amber color is reached, about 8 minutes. Brush down the sides with a wet pastry brush, as needed. Remove from heat. Add cream (mixture will bubble.) Whisk in the butter and salt. Cool completely.
- Serve cake drizzled with salted caramel.
Slightly adapted from Sweetapolita