Spring has given us many brisk mornings. I've been waking up chilled despite the heavy comforter on the bed and two warm little dogs under each arm. It's made me relish that first cup of steaming hot coffee, and it's changed my mood from bright and citrusy to cozy and cinnamon-spiced.
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There's a lot to love about this cake. It's made in a bundt pan, which means it's a quick fix. It makes your house smell like a cinnamon bun as it bakes. It is absolutely doused in deep, dark homemade caramel sauce, and it's sprinkled with fine crunchy flakes of Maldon salt. This is one delicious cake.
I never intended to have a bundt pan collection, but it seems to have happened over time. One of my favorite pans is Nordicware's Jubilee Bundt Pan. The design creates angular divots that hold pools of glaze or in this case, dark salted caramel sauce (swoon!).
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This recipe calls for a 12 cup bundt pan, but if you use the Jubilee pan as I have, you'll have leftover batter because it is 10 cup capacity. I suggest filling the Jubilee pan no more than 3/4 full and use the remaining batter to make a few cupcakes.
This cake is so good with coffee, it could almost be considered breakfast, but it's also really good warm with a scoop of vanilla ice cream on the side. In other words, it's good anytime!
Salted Caramel Snickerdoodle Bundt Cake
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Yields 1 bundt cake, 12 servings
I use White Lily all-purpose for most of my cakes and pastries. It has a low protein content similar to cake flour (about 7.5 to 8%). If you don't have cake flour on hand (or access to White Lily which is mainly sold in the southern US), you may use regular all-purpose flour and increase the evaporated milk in the recipe to 12 ounces (1 large can).
Snickerdoodle cake
2 1/2 cups low protein all-purpose flour (such as White Lily) or cake flour
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups granulated sugar
1/2 tablespoon ground cinnamon
5 ounces (1 small can) evaporated milk
1 cup Greek yogurt or sour cream
2 eggs, beaten and at room temperature
2 teaspoons vanilla extract
1/2 cup butter, melted
Carmel sauce
1 cup granulated sugar
8 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of fine grain salt
Maldon flake salt (or other flake salt)
Make the cake: Heat the oven to 350°F. Grease a 12 cup bundt pan with flour-based baking spray (such as Baker’s Joy). Alternatively you may grease the pan with shortening and coat it with flour, but this may prove difficult if your bundt pan has a lot of detail in the design.
Whisk together the flour, baking soda, salt, granulated sugar and cinnamon in a large batter bowl. Add the evaporated milk, yogurt, eggs and vanilla. Beat on low speed with an electric mixer until just combined. Gradually add in the melted butter. Scrape down the bowl; beat for 2 minutes until all ingredients are well blended. Pour batter into the prepared pan.
Bake for 40 to 50 minutes, or until a tooth pick tester comes out clean. Let stand for 5 minutes in the pan, or until the cake’s edges start to pull away from the pan. Turn the cake onto a cooling rack to cool completely.
Make the caramel sauce: [post_ads]Melt the sugar over medium-high heat in a medium saucepan. Gently prod the sugar as it melts to promote even cooking. Cook until the sugar turns deep amber and add the butter all at once, using a whisk to combine. Be very careful with this addition because the butter will cause the caramelized sugar to bubble and sputter. Keep whisking until the butter incorporates (this make take a minute or two). Remove pan from heat and gradually pour in the heavy cream, whisking constantly. When the mixture is smooth, stir in the vanilla extract and pinch of salt.
Transfer the mixture to a bowl and let thicken slightly in the refrigerator, about 30 minutes.
Place the cake on a serving plate with a lip. Pour half of the caramel sauce over the cake and garnish with on or two pinches of flake salt. Reserve the remaining caramel to serve on the side in a gravy boat, or add extra caramel to individual slices.
Store the cake covered at room temperature for up to three days. Refrigerate unused caramel sauce and re-warm in the microwave or on the stove top when ready to pour over cake slices.
Courtesy: Sprinkle Bakes
