A caramel bundt cake was the theme for this month.
Now, I find caramel to be one of the best discoveries ever. EVER. The same goes for caramelized stuff. The latest fad of salted caramel has me over the moon, these salted caramel millionaire’s graham cracker bars being the example.
This cake is like a deconstructed old fashioned that focuses more on the golden caramel than the booze, with an orange cake as a base, a hint of bourbon both inside and out, and a caramel sauce made with orange juice instead of water. A sensational mix of flavors, very balanced, with the pooling sauce around the warm piece of cake if you choose to serve it in a deep plate or bowl. Almost a dessert.
I already talked many times about my love for booze in cakes, the way they enhance a flavor or deepen it, and at the risk of boring you to death yet again, I will bring some titles into this conversation like chocolate port bundt, creamy devil’s food stout cake, the raspberry wine chocolate bundt that I would trade many things for, or the orange rum cake, one of my early posts with an awesome recipe and sad pictures.
I highly suggest you eat it warm with the caramel sauce. It’s up to you if you want it even more decadent and add a dollop of cream on top.
- 1 ½ cups 340g unsalted butter, room tº
- 2 ½ cups 500g sugar
- 5 large eggs at room tº
- 2 ½ cups 350g cake or all purpose flour
- ½ cup rye flour
- 1 teaspoon baking soda
- ¾ cup milk
- 1 teaspoon vanilla extract
- Zest of 2 oranges
- 3 Tbs bourbon I used Jim Bean
- ¾ cups 150g sugar
- ¼ cup corn syrup
- ½ cup orange juice
- 1/3 cup cream
- 2 Tbs bourbon
Preheat oven to 350º F /180ºC.
Butter or spray a large bundt cake pan. Coat the entire surface with coarse rye flour (the way I did here) or dry breadcrumbs, shaking off excess.
In a large bowl beat butter until creamy and slowly add sugar, beating for 2 or 3 minutes. Add eggs, one at a time, beating well after each addition. Add orange zest and vanilla.
Sift flours and baking soda together in a bowl (I do this directly over the butter mixture when adding it).
Add dry ingredients in three additions alternating with milk and bourbon in two additions. Don't over beat.
Bake for 1 hour and 15 minutes or until a tester inserted comes clean. Transfer to wire rack and let cool for about 20 minutes.
Unmold onto serving platter and glaze with the warm caramel sauce.
Serve with extra sauce.
In a saucepan mix sugar, syrup and orange juice. Cook over medium heat, and let boil 10 minutes. It will bubble up a lot, so use a pan with high sides.
Remove from heat and add cream and bourbon.
Store in the fridge.
Are you ready for some mind blowing recipes for 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
Caramel Apple Bundt Cake by Rachel from I Love a Disorganized Life
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
Vanilla Bean Salted Caramel Bundt Cake by Kate from Food Babbles