CARAMEL PEAR BUNDT CAKE
Moist caramel cake, loaded with pears, is doused in caramel and butter sauce for ultimate sweet pleasure!
Provided by Laka
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
- With a hand mixer cream butter and sugar on medium speed until fluffy, about 3 minutes.
- Add eggs and vanilla and mix until fully combined.
- In alternate batches, add dry ingredients and buttermilk, mixing until just combined.
- Fold in pears with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into the greased and floured 25 cm Bundt cake pan (or a silicone one).
- Bake in the oven for 50-55 minutes at 160C, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
- Using a wooden skewer, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
- When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like.
- Butter glaze:.
- In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
- Caramel sauce:.
- In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
- Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.
Nutrition Facts : Calories 550.5, Fat 28.7, SaturatedFat 17.5, Cholesterol 122.1, Sodium 507.7, Carbohydrate 69.3, Fiber 3.1, Sugar 43.2, Protein 6.3
CARAMEL APPLE BUNDT® CAKE
To make this cake, first make a homemade caramel sauce which you then incorporate into the batter and use as a topping! You'll probably have extra sauce; but no worries-it's great on ice cream. too!
Provided by Kim
Categories Apple Bundt Cake
Time 2h40m
Yield 12
Number Of Ingredients 21
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.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 87.6 g, Cholesterol 136.6 mg, Fat 27.7 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 388.4 mg, Sugar 58.2 g
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