Yes, I baked a cake.
It’s the first one I’ve made in….. A year and a half? Two years? I don’t honestly remember so it must be a long time. I think the last time we did any entertaining was around Christmas of 2019. I likely made a cranberry dessert of some sort rather than a cake.
Thankfully, I remembered how and managed to find my cake pan.
The reason for the cake was to celebrate our curfew being lifted by a whole 2 hours. We can now stay out until 9:00 PM rather than 7:00. As it’s almost summer we are still home long before dark, but it does seem somewhat liberating.
We had some vaccinated friends spending a few weeks in our area who helped us celebrate. It was an early dinner, of course, as they had to be tucked in to their lodging by 9.
It was wonderful to have adult conversation over a glass of wine with people not living in our house.
Click here to Pin Caramel Bundt with Brown Sugar FrostingPrint
Caramel Bundt Cake with Brown Sugar Frosting
This is really an easy cake to make and everyone loves it. Serve with Butter Pecan Ice Cream.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 – 20 servings 1x
- Category: Cakes
- 3 cups (13oz, 390gr) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2½ cups (20oz, 600gr) dark brown sugar, packed
- ½ cup (3.5oz, 105gr) white (granulated) sugar
- 1 cup (8oz. 240gr) butter, softened
- 5 eggs at room temperature
- 1 tablespoon vanilla
- 1 cup (8oz, 240ml) buttermilk
- For The Glaze:
- 1/4 cup (2oz, 60gr) butter
- 1/3 cup (3oz, 90ml) cream
- 1/2 cup (8oz, 240gr) dark brown sugar, packed
- 1 cup (4oz, 120gr) powdered (icing) sugar
- 1/4 cup chopped nuts
- Preheat oven to 350F (175C).
- Butter and flour a 12-cup capacity bundt cake pan (measuring 10 inches in diameter) and set aside.
- In a large bowl, mix together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy.
- Add eggs, one at a time, mixing in well.
- Add vanilla.
- Beat in the flour mixture alternately with the buttermilk; mixing just until incorporated (the batter will be quite thick).
- Spoon the batter into prepared pan.
- Bake for 55 – 65 minutes, or until a cake tester comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Heat butter, cream and brown sugar until sugar is dissolved.
- Cool completely, then stir in icing sugar. Add more sugar if needed or cool more in the fridge if it’s too runny.
- Drizzle over cake and top with nuts.
I used pecans, but walnuts or hazelnuts would also be good. Kefir or fermented milk can be used in place of buttermilk.
- Serving Size: 1 slice
- Calories: 414
- Sugar: 53.8 g
- Sodium: 252.8 mg
- Fat: 15 g
- Saturated Fat: 8.5 g
- Trans Fat: 0.4 g
- Carbohydrates: 68.3 g
- Fiber: 0.6 g
- Protein: 4.2 g
- Cholesterol: 80.6 mg
Keywords: caramel cake, brown sugar cake, brown sugar frosting
Have I complained about our May weather yet?
A peony came with our house. The dogs did not destroy it in their youth and I have managed to keep mon mari away from it with the mower.
The first year it had 3 flowers.
This year there were over 20 buds on it.
I had great expectations…. until we had a week of high winds and over 5 inches of rain.
I’ve picked a few of the blooms, and floated them in a flower bowl. I should consider myself lucky that I have a bowl specifically for floating flowers, right?
I’ll have to pick the rest of them soon (tomorrow) before they break the stems. There are still buds waiting to open.
Next year I’ll have to build a support of some sort – like I have for the Roma tomatoes.
In the meantime:
They are pretty, aren’t they?