Today is - unfortunately, again - all about studying, since I have the midterm exam tomorrow. During my midday break, I have made a salted caramel bunt cake, the recipe of which I found at a wonderful food blog called Baking in Pyjamas. I had some caramel syrup left from last week's apple galette (see last Wednesday's post for the recipe), so the timing couldn't have been better.
For one bundt you will need:
- 145 grams unsalted butter at room temperature
- 240 grams self raising flour
- 1/2 tsp baking powder
- pinch of (maldon) salt
- 240 grams caster sugar
- 1/2 tsp pure vanilla extract
- 2 large eggs
- 180 mL salted caramel syrup (recipe)
- 250 mL milk
1. Pre-heat the oven to 180 degrees Celcius. Grease the bundt tin and set to one side.
2. In a medium bowl mix together the flour, baking powder and the salt. Set aside.
3. In a seperate bowl, mix the butter and sugar and mix until it is a smooth, fluffy, creamy mixture.
4. Crack the eggs one at a time into the same bowl as the butter/sugar mixture and mix them until well incorporated. Do the same with the vanilla extract.
5. With the mixer in low-speed, steadily pour in the salted caramel syrup and mix until thoroughly incorporated.
6. With the mixer in medium speed, add 1/3 of the flour mixture mixing until just incorporated, then add 1/2 the milk mixing until just incorporated and continue to do this until everything has been thoroughly incorporated.
7. Scrape the batter into the tin and smooth the top. Bake for about 45-60 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Leave the cake in the tin for 20 minutes, then transfer to a wire rack to cool completely.
Laura from Baking in Pyjamas indicated that she used the recipe from Cake Simple by Christie Matheson.