Burnt Sugar Bundt Cake

I first read about this cake on one of my favourite blogs: Sweet Designs by Amy Atlas. Amy is based in the U.S and is renowned for her amazing event styling and dessert buffets. She provided me with the inspiration for my first ever dessert and lolly buffet which will soon feature in one of my upcoming posts. Stay tuned.

Now, on with the Bundt!

This recipe is from the cookbook  Baked Explorations by dessert gurus Renato and Matt from Baked. I read several reviews of the recipe and cake before I decided to make it and to my surprise there were several complaints regarding the consistency of the frosting. The common complaint was that the recipe called for too much liquid to be added to the frosting ( rum & burnt sugar syrup - which is divine by the way) and this seems to result in a very running frosting. I decided to adapt this part.

The cake itself is super moist and the coconut milk adds a beautiful subtle flavour to the finished cake. I must admit, I have had a bundt tin for the longest time but had never used it. I wanted something special to christen it, so this recipe seemed perfect. And it was.

There are quite a few steps to the recipe, but overall I found it rather easy. 

I have included the original recipe below for those of you who may want to try the original frosting recipe. I adapted it slightly after reading the reviews by omitting the rum and only adding enough of the burnt sugar liquid to obtain a thick consistency with the frosting. Besides, Miss L was visiting this particular day and she is pregnant so the rum wasn't an option. I also added a teaspoon of Queens vanilla paste to it.

I hope you enjoy the cake as much as we all did.

Best of luck x

Ingredients

Burnt Sugar Liquid

½ cup granulated sugar

1/2 cup heavy cream

Approximately 3/4 cup coconut milk

1 ½ tablespoons fresh lemon juice

Bundt Cake

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 ¼  cups unsalted butter (2. sticks) cut

into 1-inch cubes, at room temperature

2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

Burnt Sugar Liquid (see above)

Caramel Rum Frosting

1/2 cup (1 stick) unsalted butter

2 tablespoons dark rum

2 1⁄3 cups confectioners’ sugar

Burnt Sugar Liquid (see above)

Make the Burnt Sugar Liquid

In a medium saucepan over medium heat, slowly melt the sugar. Use a wooden spoon to stir it continuously to ensure even melting. When the sugar turns a dark caramel color, remove the pan from the heat and slowly stream in the cream while continuing to stir (don’t worry if mixture starts to clump). Return the pan to medium heat and stir until completely combined; cook for 2 minutes longer, stirring. Transfer the burnt caramel mixture to at least a 2-cup heatproof liquid measuring cup (like Pyrex) and add enough coconut milk to make 1 1/4 cups liquid. Add the lemon juice. Whisk to combine, divide the mixture in half, and set both portions aside.

Make the Bundt Cake

Preheat the oven to 325 degrees F (About 163 degrees Celsius). Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat for 5 more seconds. Retrieve one of the reserved portions of burnt sugar liquid. Add the flour mixture in three parts, alternating with the burnt sugar, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and beat again for 10 seconds. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a small sharp knife inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Make the Caramel Rum Frosting

Put the butter, rum, confectioners’ sugar, and remaining portion of burnt sugar liquid in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Use an offset spatula to spread the frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving.

Ready to frost

Caramel Shard Topping

This caramel shard decoration is entirely optional—but it looks spectacular. Ingredient – 1/2 cup granulated sugar. Place the sugar in a small saucepan. Add enough water—it takes approximately 1 teaspoon—to make it the texture of wet sand. Cook on high heat until the sugar turns amber. Pour the caramel onto a half-sheet pan lined with a Silpat (or other silicone nonstick) baking mat. Let cool. Break the cooled caramel into small shards and use them to decorate the frosted cake.

Caramel Shard Topping

Caramel Shard Topping

Makes one 10 inch Bundt Cake.

Enjoy !

So moist and delicious!

Tell me, do you have a favourite bundt cake recipe?