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This cake was one of the first things I ever pinned when I started spending time on Pinterest. It was also smack dab in the middle of my salty sweet phase, and there were so many recipes calling my name that this one got forgotten. Until now.
When I finally made it I was reminded of how much I love making bundts. (I think The Food Librarian is on to something.) No slicing into layers, piping, scooping, or time consuming decorating. Simply make a glaze, pour it on, and voila, you have a cake.
While the bundt was in the oven my kitchen smelled amazing, and the smell did not disappointment. The cake was rich, moist, and slightly dense, and the glaze, while U-G-L-Y was the perfect combination of salty and sweet. I brought it into the office the next day and it received rave reviews.
3 cups all-purpose flour
1 1/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tsp vanilla extract
1 cup Crème fraîche
2 sticks unsalted butter, softened
4 large eggs, room temperature
- Preheat oven to 350 degrees. Grease and lightly flour inside a bundt pan.
- Mix flour, baking powder, baking soda and salt in a large bowl and set aside.
- Using a mixer beat the butter until creamy.
- Add the sugar and continue to mix until it becomes light and pale.
- Add the eggs one at a time, then the vanilla extract and Crème fraîche 1/4 cup at a time until it is all mixed in.
- Add flour mixture in small amounts allowing each bit to mix in completely before you add more.
- After all the ingredients are mixed in spoon the batter with a spatula into the bundt mold smoothing it out on top.
Bake for 50 minutes or until a tooth pick inserted in the center comes out clean.
- Once the cake is done let it cool for about 12 minutes before you invert it onto another rack letting it cool completely for about an hour.
Caramel Glaze Ingredients
1 cup sugar
3/4 cup heavy cream
1/2 stick of butter
Caramel Glaze Preparation
- Add the butter and sugar together and melt them at the same time while whisking (Medium Heat).
- As the butter and sugar start to dissolve, add the cream and continue to whisk (Medium to High Heat)
- Once it starts to froth and bubble, take it off the heat while still whisking.
- Pour glaze into a glass container or bowl and set aside.
- Once the cake has cooled, pour the caramel over the top covering it in a decorative fashion.
- Sprinkle the top with sea salt and serve!
Recipe adapted from The Tasteful Life.