Salted Caramel Bundt Cake Recipes

SALTED CARAMEL BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. Grease bundt pan generously.
• In a large bowl mix yellow cake mix, pudding mix and mix until well combined. In the same bowl, make a well in the middle and add eggs, milk and mix until well combined. Pour into bundt pan.
• Bake for 40-50 minutes.
• For glaze, in a medium sized pot and the heat over low-medium heat, add the sugar and whisk constantly for 3-5 minutes.
• When sugar becomes slightly sticky, add butter and continue whisking until well combined, this will take about 4-5 minutes. Remove from the stove.
• In the same pot, add heavy cream and stir until caramel is thick and cream. Pour glaze into a bowl and set aside to cool.
• Pour the caramel glaze over bundt cake and sprinkle with sea salt.

SALTED CARAMEL BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour the inside of a bundt pan.
• Mix flour, baking powder, baking soda and salt in a large bowl and set aside.
• Using a mixer, beat the butter until creamy.
• Add the sugar and continue to mix until it becomes light and pale.
• Next add the eggs one at a time, then the vanilla extract and Crème fraîche 1/4 cup at a time until it is all mixed in.
• Next add your flour mixture in small amounts allowing each bit to mix in completely before you add more.
• After all the ingredients are mixed in, spoon the batter with a spatula into the bundt mold.
• Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
• Once the cake is done, let it cool for about 12 minutes before inverting it onto another rack. Let it cool completely for about an hour.
• NOTE: I Updated this recipe with 2 variations of the Caramel Glaze. Each recipe worked beautifully to turn out decadent caramel, so I wanted to share both with you.
• If you are prone to seeing sugar rocks start to form then try adding the butter and the sugar at the same time while whisking as they dissolve and blend together. See Version A below.
• Add the butter and sugar together and melt them at the same time while whisking (Medium Heat) .
• As the butter and sugar start to dissolve add the cream and continue to whisk (Medium to High Heat)
• Once it starts to froth and bubble, take it off the heat while still whisking. Continue in Version B below with step 5.
• In a saucepan add the sugar and whisk over a medium heat allowing the sugar to melt.
• Once it starts to turn an amber color add the butter and whisk at a fast pace.
• When all of the butter is completely melted and blended with the sugar you can remove it from the heat.
• Next add the cream while you continue to whisk until the mixture is in a cream caramel glaze form.
• Pour this glaze into a glass container or a bowl and set aside.
• Once the cake has cooled you can pour the caramel over the top, covering it in a decorative fashion.
• Sprinkle the top with sea salt and serve.

PRALINE BUNDT CAKE WITH SALTED CARAMEL SAUCE

Steps:

• For The Cake: Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour; set aside.
• In a large bowl, beat butter at medium speed with an electric mixer until creamy, about 3 minutes. Add sugars and vanilla, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared pan.
• Bake for 45 minutes; loosely cover with aluminum foil and continue baking until a wooden pick inserted near the center comes out clean, about 45 minutes.
• Remove from oven and cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on wire rack. Drizzle cake with Salted Caramel Sauce and sprinkle with about 1 cup Pecan Toffee pieces. Store at room temperature up to 5 days.
• For The Salted Caramel Sauce: In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking often. Reduce heat to medium-low and simmer 5 to 8 minutes, whisking often. Remove from heat; whisk in butter, vanilla and sea salt. Cool at least 20 minutes before using. Makes about 1 1/2 cups.
• For The Pecan Toffee: Butter a large rimmed baking sheet; set aside.
• In a large saucepan, combine sugar, butter, 1 cup water, vanilla and salt. Bring to a boil over medium-high heat; boil until a candy thermometer reads 285° or soft-crack.
• Pour onto prepared baking sheet. Sprinkle with pecans and let stand until set, about 30 minutes.
• Break into small pieces. Makes about 4 cups. Store in an airtight container at room temperature up to 5 days.

CARAMEL APPLE BUNDT® CAKE

Steps:

• Combine heavy cream, butter, vanilla, and salt for caramel sauce in a small saucepan. Cook over medium-low heat until butter is melted and mixture begins to bubble, about 5 minutes. Remove from heat and keep warm.
• Combine sugar, corn syrup, and water in a large, light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 15 to 20 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture; stir constantly as caramel mixture will bubble up and steam. Continue cooking over low heat, stirring occasionally, for 5 more minutes. Remove from heat. Set out 1/2 cup of caramel sauce for the cake, and reserve the remainder for the topping. Allow to cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Prepare cake: Whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl until combined.
• Beat together brown sugar, butter, and white sugar in a large bowl until light and fluffy. Beat in eggs, 1 at time, mixing well after each addition. Mix in applesauce, sour cream, reserved 1/2 cup caramel sauce, and vanilla until thoroughly combined. Add in 1/2 of the flour mixture, and mix until just combined. Mix in remaining flour mixture until just combined. Fold in diced apples. Pour batter into the prepared Bundt® pan and smooth into an even layer.
• Bake in the preheated oven until a bamboo skewer inserted into the cake comes out with a just few moist crumbs, 55 to 60 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edge to loosen and remove cake to a wire rack and cool completely, 15 to 30 more minutes.
• Just before serving, pour remaining caramel sauce over the top of the cake. If needed, reheat the caramel slightly to make it a pourable consistency.