#BundtAMonth: Salted Butterscotch Caramel Bundt Cake with Tuaca Recipe
You want to know how much I love Bundt A Month? I got home from the Outer Banks well after midnight on Saturday. By Sunday 2 pm this bad boy was baking away in my oven. Like I was gonna miss the month with the caramel theme!
Now after 2 weeks of bingeing on ice cream, fried seafood and jalapeño poppers, a rich cake was not the first thing I was craving. So my original intent was to bake the cake, photograph it, have a slice, and send it into John’s office. With my apologies to his co-workers, that is not happening. I don’t mind saying that I hit a home run with this cake. The whole family agrees.
Be sure to check out everyone’s fabulous caramel bundt cakes:
Brown Butter Bundt Cake with Salted Caramel Icing by Holly from A Baker’s House
Buttermilk Bundt Cake with Salted Caramel Icing by Carrie from Poet In The Pantry
Caramelized Apple Bundt Cake by Lora from Cake Duchess
Caramel Pound Cake by Veronica from My Catholic Kitchen
Chocolate Bundt Cake with Salted Caramel by Alice from Hip Foodie Mom
Double Glazed Caramel Mocha Bundt by Stacy from Food Lust People Love
Dulce de Leche Bundt Cake by Renee from Magnolia Days
Dulce de Leche Swirl Pound Cake by Anuradha from Baker Street
Orange Caramel Bourbon Bundt Cake by Paula from Vintage Kitchen Notes
Salted Butterscotch Caramel Bundt Cake by Laura from The Spiced Life
Salted Caramel Mini Apple Cake Bundts by Anita from Hungry Couple
Snickers Bundt Cake by Karen from In The Kitchen with KP
Toffee Pecan Bundt Cake with Caramel Drizzle by Anna from From My Sweetheart
Vanilla Bean Salted Caramel Bundt Cake by Kate from Food Babbles
And if you are really interested in caramel bundt cakes, be sure to also check out the Dulce de Leche Bundt Cake I made a few years back. It too was a winner here!
Here ís how you can be a part of Bundt-a-Month:
Simple rule: Bake us a bundt using caramel.
Post it before July 31, 2013.
Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Caramel Swirl Bundt)
Add your entry to the Linky tool below.
Link back to our announcement posts.
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
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Link to BundtaMonth on Pinterest - https://pinterest.com/bakerstreet/bundtamonth/
#BundtAMonth: Salted Butterscotch Caramel Bundt Cake with Tuaca
Recipe type: Dessert
Cuisine: Cakes
For the cake:
- 3 cups AP flour (fluffed, spooned and leveled)
- ½ t baking powder
- ½ t baking soda
- ½ t fine salt
- 1 cup/8 oz (2 sticks) unsalted butter, softened
- 1¼ cups granulated sugar
- 4 large eggs
- 2 t vanilla paste (use seeds from vanilla beans or more extract if you cannot find)
- 2 t vanilla
- ½ t coarse grey sea salt
- 7 oz container 2% Greek yogurt
- 2 T Tuaca liquor
- For the caramel butterscotch glaze:
- 1 cup sugar
- 1 T agave
- 1 cup water
- 5 T unsalted butter, cut into cubes
- 1 t coarse salt
- about 1 T coarse grey sea salt for sprinkling
First make the cake: Preheat the oven to 325 F. Spray a 10-12 cup (with a smaller pan, you may get the rounded effect on the bottom of the cake that I got, from it rising over the edge of the pan) bundt pan with nonstick baking spray. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with a paddle attachment, beat the butter until creamy, about 3 minutes on medium speed. Add the sugar in several additions, scraping down the bowl inbetween, and beat until the mixture is pale and fluffy.
Add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla extract and paste and beat to incorporate.
Whisk together the Tuaca and yogurt.
Add the flour mixture and the yogurt mixture to the batter, mixing on low. Add in 4 and 3 batches, respectively, beginning and ending with the flour mixture.
Beat on medium-high speed for 20 seconds.
Scrape the batter (it will be stiff) into the prepared cake pan. Smooth the top with a spatula.
Bake the cake for 50-60 minutes. The cake is done when it is golden brown, pulling away from the edges of the pan, and a cake tester inserted into the center of the cake comes out clean or with just a few crumbs attached.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Invert the cake out onto a cooling rack lined with parchment paper. Let cool for one hour.
At the 45 minute mark, make the butterscotch glaze. Melt 1 cup of sugar and the agave syrup over medium heat in a heavy saucepan. Stir until dissolved. When the mixture is clear, stop stirring and let it boil untouched.
Cook the sugar until it is deep amber (if you have a candy thermometer, about 300 F).
Slowly drizzle the water into the caramel–stand back as it will bubble up. Stir to incorporate.
Turn the heat off and add the butter. Whisk to incorporate until the butter is melted and mixed in. Mix in the salt.
You will have more caramel than you need. Drizzle as much of the butterscotch glaze over the cake as you want–I used about half of mine. Try to cover all of the outside (the shape of the cake will affect this). While the glaze is still warm and sticky, sprinkle the outside of the cake with coarse sea salt.
Let the glaze set and the cake cool completely before slicing.
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