Sticky Nutty Caramel Bundt Cake is a decadent and indulgent dessert with a rich caramel flavor, nutty crunch, and a moist, tender crumb. The caramel and nuts create a delightful topping that soaks into the cake, making every bite deliciously sticky and sweet. Here’s a recipe to make this scrumptious cake:
Sticky Nutty Caramel Bundt Cake
Ingredients:
For the Cake:
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) sour cream
- 1/2 cup (120ml) milk
For the Caramel Sauce:
- 1 cup (200g) granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup (120ml) heavy cream
- 1/4 teaspoon sea salt (optional)
For the Nutty Topping:
- 1 cup (100g) chopped nuts (pecans, walnuts, or almonds)
- 1/2 cup (50g) sweetened shredded coconut (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, or use a non-stick Bundt pan to ensure the cake releases easily.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream and milk, beginning and ending with the flour mixture. Mix until just combined.
- Bake the Cake:
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Prepare the Caramel Sauce:
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Carefully add the butter (the mixture will bubble vigorously), stirring until the butter is melted and combined.
- Slowly pour in the heavy cream, stirring continuously until the sauce is smooth and thickened.
- Stir in the sea salt if using. Remove from heat and let the sauce cool slightly.
- Prepare the Nutty Topping:
- In a small skillet, toast the chopped nuts and shredded coconut (if using) over medium heat until golden and fragrant. Be careful not to burn them.
- Assemble the Cake:
- Place the cooled Bundt cake on a serving plate.
- Pour the slightly cooled caramel sauce over the top of the cake, letting it drip down the sides.
- Sprinkle the toasted nuts and coconut on top of the caramel sauce.
- Serve:
- Slice and serve the Sticky Nutty Caramel Bundt Cake. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips:
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. The caramel may harden slightly, but it will soften again when served.
- Make Ahead: The cake can be baked and cooled ahead of time. Add the caramel sauce and nutty topping just before serving.
- Caramel Sauce: If the caramel sauce thickens too much after cooling, gently reheat it in the microwave or on the stove to return it to a pourable consistency.
This Sticky Nutty Caramel Bundt Cake is a showstopper with its gooey caramel, nutty crunch, and moist crumb—perfect for any special occasion or a treat to enjoy with family and friends!
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