Classic Vanilla Bundt Cake with a Salted Caramel Drizzle


1 ¼ cup self-rising flour
¼ cup soft wheat flour
¾ cup sugar
2 eggs
½ cup oil
1 tablespoon vanilla extract
½ cup sour milk (½ cup milk + 1 teaspoon vinegar) or buttermilk
Caramel Sauce:
½ cup sugar
4 tablespoons butter
¼ - ½ cup cream
Coarse Sea Salt for garnish


Preheat oven to 350 degrees F. and grease bundt pan.
In a large bowl, whisk together both flours. Set aside.
In a separate medium bowl, whisk sugar, eggs, oil, vanilla and sour milk.
In four separate additions add the dry ingredients to the wet ingredients until a smooth, slightly thick batter forms.
Pour the batter evenly into the prepared bundt pan and bake for 20-25 minutes or until the edges are golden and the cake tester comes out clean.
Remove the bundt from the oven and transfer over to a wire rack. Allow enough time for the cake to settle and cool off.
In the meantime, prepare the caramel sauce.
In a small saucepan over medium heat, add the sugar. Let it sit for several minutes until it dissolves and browns. Immediately add butter and cream. Until a golden thick consistency forms. Remove from the heat and immediately transfer to a heat proof bowl. Let the caramel to cool completely.
Once the sauce has cooled, drizzle liberally over the bundt and sprinkle coarse sea salt over the caramel.


Thursday, October 16, 2014 - 8:38pm

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