Caramel Bundt Cake with Brown Sugar Frosting; peonies

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.

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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.

  • Author: Kate
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1820 servings 1x
  • Category: Cakes

Ingredients

Scale
  • 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

Instructions

  • 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.
  • Glaze:
  • 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.

Notes

I used  pecans, but walnuts or hazelnuts would also be good. Kefir or fermented milk can be used in place of buttermilk.

Nutrition

  • 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

Caramel Cake, Brown Sugar Frosting

Have I complained about our May weather yet?

Yes?

Sigh…..

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?

8 thoughts on “Caramel Bundt Cake with Brown Sugar Frosting; peonies”

  1. Yes WOW the peonies are beautiful and considered yourself lucky with the bowl and the peonies!
    It seems decades since I baked a Bundt… and they are a guaranteed winner. Soon we must have vaccinated friends and a Bundt!
    Terrific to celebrate 2 hours longer curfew. Now you’re posed for the next increment! Celebrate them all!

    • Slowly we are getting a social life back – if there is any left. I never baked a bundt back in the day when they were so popular, but I needed to bake a cake a few years ago and all my cake pans were… gone. The bundt pan was the only thing I found at the little store I went too. And the rest, as they say, is history

  2. What a beautiful color! My peonies are still in early buds. I don’t think they’ll open for another two weeks. I use a big ring on poles with a grid in the ring for the peonies. While they’re growing, I keep corralling them into the grid which does a good job of holding them up so the stems don’t break. I started that because they’d start to bloom and those big flower heads would be so pretty and all of a sudden, we’d have a huge downpour and they’d all be on the ground. They work great! This is what they look like:
    https://images-na.ssl-images-amazon.com/images/I/61a6XjBPX4L._AC_SX425_.jpg

    I’m keeping this cake recipe, sans nuts, because I love caramel 🙂

    • I’ve never had this many blooms – nor this much horrid weather before…. I will know better for next spring. I put a cage (chain link fence) around my lilies to keep the rabbits out and that helps support the flowers. I’ll do the same for the peony next year. Thanks for the tip

  3. I have planted 3 Peonies this year, probably no flowers this year but growing well for the moment. We’re getting a few strawbwerries every day now but they are a bit soggy!

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