Tuesday, July 30, 2013

Bundtamonth: Vanilla Bean Cake with Caramel Glaze

For the month of July...the theme is caramel.  The only thing I could think of is this moist delicious caramel cake that my grandmother used to make.  Back when I was a child I used to love taking my finger and picking up all the excess caramel that used to drip off the side of bundt cake once I sliced my cake.  I can not figure out for the life of me how her caramel was made so through internet research I have created this caramel sauce.

Cake Recipe:
-1 cup unsalted butter at room temperature
-2 cups sugar
-1 teaspoon salt
-4 large eggs
-2 teaspoons baking powder sifted
-3 cups of all purpose flour (I use King Arthur Flour) sifted
-1 cup milk
-1 teaspoon pure vanilla extract
-1 vanilla bean

Preheat oven 350 degrees and spray bundt pan with Pam baking spray.
-cream butter, sugar and salt until fluffy
-add eggs one at a time, beating well after each
-add sifted baking powder and all purpose flour alternating with milk.  Starting and ending with flour
-add in vanilla extract and vanilla bean and beat until combined
-add batter to prepared pan
-bake 50-55 minutes in bundt pan until toothpick clean
-remove cake from bundt 10 minutes after taken out to oven and let cool on cake rack

Caramel Glaze Recipe:

-1 cup heavy cream
-1/2 cup packed light brown sugar
-1 tablespoon light corn syrup
-1 teaspoon pure vanilla extract

Bring heavy whipping cream, light brown sugar, light corn syrup and a pinch of salt to a boil in a medium sauce pan with a heavy bottom; stirring until sugar has dissolved.  Boil until glaze reaches 210-212 degrees Fahrenheit on a candy thermometer for 12-14 minutes.  Then stir in vanilla extract and remove from heat.
Glaze will set once cool.

Once the cake has cooled and glaze has set; pour over cake and Enjoy.