After all the fear about baking at elevation, the first real thing I made with risk of collapse came out pretty perfect! This is a nice dense bundt, and while it’s sweet, it’s not too sweet. It might be nice with some berries and good quality vanilla ice cream, but it’s also delightful by itself.

Ingredients:

Cake:

• 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
• 1 tablespoon vanilla extract
• 1 cup Crème fraîche (I couldn’t find any, so used sour cream)
• 1 cup unsalted butter, room temperature
• 4 large eggs, room temperature

Caramel Glaze:

• 1 cup sugar
• 3/4 cup heavy cream
• 1/2 stick of butter
• sea salt

You could arguably get away with halving the glaze recipe, as it made enough to cover both the cake and a good chunk of your counter as well. (Half of 3/4 of a cup would be 3 ounces.)

To make the cake, first grease and flour a bundt pan and preheat your oven to 350 degrees. Stir together the flour, baking powder, and salt in a medium bowl and set aside.

In a large bowl, beat the butter until soft and creamy, then add the sugar and continue beating until lighter yellow.

Add the eggs one at a time, beating after each addition, then the vanilla.

Beat in the Crème fraîche 1/4 cup a at a time.

Add the flour mixture in small batching, beating after each addition until completely mixed. Transfer the batter evenly to the prepared pan.

Bake 50 minutes, or until a toothpick inserted halfway between the outside and inside walls comes out clean.

Let the cake cool 10-15 minutes in the pan, then turn out and cool completely on a wire rack.

When the cake has mostly cooled, prepare the caramel glaze. First combine the butter and sugar in a saucepan over medium heat, whisking frequently. Once the sugar has dissolved into the melted butter, turn the heat to medium high, add the cream, and whisk continuously until the mixture begins to froth and bubble.

Remove the bubbling mixture from the heat, still whisking, and pour into a glass bowl. Allow the caramel mixture to cool to close to room temperature, then drizzle it over the cake. Sprinkle sea salt over the top of the cake, and serve.

My boss is apparently much more a pie person than a cake person, but even she really liked this cake, so you should probably give it a try!

Salted Caramel Bundt Cake

From Nosh With Me.

Cake:

• 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
• 1 tablespoon vanilla extract
• 1 cup Crème fraîche
• 1 cup unsalted butter, room temperature
• 4 large eggs, room temperature

Caramel Glaze:

• 1 cup sugar
• 3/4 cup heavy cream
• 1/2 stick of butter
• sea salt

To make the cake, first grease and flour a bundt pan and preheat your oven to 350 degrees. Stir together the flour, baking powder, and salt in a medium bowl and set aside.

In a large bowl, beat the butter until soft and creamy, then add the sugar and continue beating until lighter yellow. Add the eggs one at a time, beating after each addition, then the vanilla. Beat in the Crème fraîche 1/4 cup a at a time.

Add the flour mixture in small batching, beating after each addition until completely mixed. Transfer the batter evenly to the prepared pan. Bake 50 minutes, or until a toothpick inserted halfway between the outside and inside walls comes out clean.

Let the cake cool 10-15 minutes in the pan, then turn out and cool completely on a wire rack.

When the cake has mostly cooled, prepare the caramel glaze. First combine the butter and sugar in a saucepan over medium heat, whisking frequently. Once the sugar has dissolved into the melted butter, turn the heat to medium high, add the cream, and whisk continuously until the mixture begins to froth and bubble. Remove the bubbling mixture from the heat, still whisking, and pour into a glass bowl. Allow the caramel mixture to cool to close to room temperature, then drizzle it over the cake. Sprinkle sea salt over the top of the cake, and serve.