Vanilla Bundt Cake with Caramel Sauce

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1 Recipe vanilla-bourbon caramel sauce

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Brown sugar, firmly packed dark
  • 2 cups Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 1/2 cups Butter, unsalted
  • 1 cup Whole milk

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 1½ cups unsalted butter, softened
• 2 cups granulated sugar
• 1 cup firmly packed dark brown sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 1 recipe Vanilla-Bourbon Caramel Sauce (recipe follows)
• 2 cups sugar
• ¼ cup water
• ½ cup heavy whipping cream
• 2 tablespoons bourbon
• 1 teaspoon kosher salt
• ½ teaspoon vanilla extract

Directions

• Preheat oven to 325°. Spray a 10- to 15-cup Bundt pan with baking spray with flour. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla. Spoon batter into prepared pan, smoothing top. Tap pan on counter twice to release air bubbles. Bake until a wooden pick inserted near center comes out clean, about 1 hour and 5 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Place cake on a serving plate. Drizzle with Vanilla-Bourbon Caramel Sauce.
• In a medium saucepan, place sugar and ¼ cup water, swirling to combine thoroughly. Cook, without stirring, over medium-high heat until mixture is amber colored, about 10 minutes. Remove from heat. Carefully stir in cream. Stir in bourbon, salt, and vanilla. Let cool in pan for 10 minutes, stirring frequently. Cover and refrigerate up to 3 weeks.