Salt and caramel is a hard combo to resist. It’s something about the way that saltiness contrasts with the sweet, sticky caramel, but also manages to bring out an extra layer of flavor from the dessert. It’s one of those situations where the whole is greater than the sum of its parts. So fold that classic combo into one sticky, sweet, irresistible bundt cake… and you’ve pretty much made magic happen. Pinky swear, this bundt cake is simple to make, but ever so moist and full of salty caramelly goodness. You just might say it’s the best ever. (And that wouldn’t be hyperbole.)
The cake itself is pretty basic: eggs, butter, sugar, flour, and so on, but the caramelly flavor comes from brown sugar. (Use dark for deeper flavor or light for a lighter touch.) Five whole eggs and three whole sticks of butter ensure that this bundt cake is rich and moist.
But the key to the whole thing is the salted caramel drizzle.
Sweetened condensed milk is simmered with more brown sugar, butter, and a little bit of salt until it forms a delectable sauce that’s all at once creamy, salty, and sweet. When the cake comes out of the oven and is still hot, you poke holes into it and pour the warm drizzle over while the cake is still in the pan. Let the cake cool, and give the sauce a chance to seep down into the cake and infuse it with flavor. But we’re not done there… After you invert the cake onto a plate, you pour the rest of the glaze over the top so that no bite goes without that sweet, salted caramel flavor. It’s as decadent as an indulgent dessert should be, but not much trouble at all to make.
(A note: The sauce will harden as it cools; if you find it starting to harden before the cake has cooled enough to invert, you might want to warm it up a bit in the saucepan.)
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.