Classic Vanilla Bundt Cake with a Salted Caramel Drizzle
By: Lady Catherine ...
Published: Thursday, October 16, 2014 - 8:38pm

Ingredients




1 ¼ cup self-rising flour
¼ cup soft wheat flour
¾ cup sugar
2 eggs
½ cup oil
1 tablespoon vanilla extract
½ cup sour milk (½ cup milk + 1 teaspoon vinegar) or buttermilk
Caramel Sauce:
½ cup sugar
4 tablespoons butter
¼ - ½  cup cream
Coarse Sea Salt for garnish

Preparation

1 Preheat oven to 350 degrees F. and grease bundt pan. 2 In a large bowl, whisk together both flours.  Set aside. 3 In a separate medium bowl, whisk sugar, eggs, oil, vanilla and sour milk. 4 In four separate additions add the dry ingredients to the wet ingredients until a smooth, slightly thick batter forms. 5 Pour the batter evenly into the prepared bundt pan and bake for 20-25 minutes or until the edges are golden and the cake tester comes out clean. 6 Remove the bundt from the oven and transfer over to a wire rack.  Allow enough time for the cake to settle and cool off. 7 In the meantime, prepare the caramel sauce. 8 In a small saucepan over medium heat, add the sugar.  Let it sit for several minutes until it dissolves and browns.  Immediately add butter and cream.  Until a golden thick consistency forms.  Remove from the heat and immediately transfer to a heat proof bowl.  Let the caramel to cool completely. 9 Once the sauce has cooled, drizzle liberally over the bundt and sprinkle coarse sea salt over the caramel.