We have a great “treat” for you today…Matt and Renato of Baked are sharing their amazing Burnt Sugar Bundt Cake recipe from their new book Baked Explorations. I adore the Baked guys and call on Matt and Renato often for delicious homespun goodies for parties. Matt and Renato are known for putting a modern spin on traditional desserts. This modern play on the classic bundt recipe is a perfect example of that. I love how the recipe incorporates coconut milk for an extra moist cake. I’m also a sucker for anything with caramel frosting since that was the first thing my grandma taught me to bake when making her famous Rocky Road Cake.
But before we dive into this blissful bundt recipe, the Baked guys have another treat for you. They are giving away a copy of Baked Explorations to one lucky reader. This book is filled with some of their best goodies, like sweet and salty brownies, grasshopper bars, and banana cream pie. It is a must-have for both novice and experienced bakers. To enter, mention your favorite old fashioned treat in the comment area below. The winner will be randomly picked and announced on Wednesday.
Okay, on to this delish recipe… Enjoy!
Burnt Sugar Bundt Cake RecipeIngredients For the Burnt Sugar Liquid ½ cup granulated sugar 1/2 cup heavy cream Approximately 3/4 cup coconut milk 1 ½ tablespoons fresh lemon juice
For the Bundt Cake 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 ¼ cups unsalted butter (2. sticks) cut into 1-inch cubes, at room temperature 2 cups granulated sugar 4 large eggs 1 teaspoon pure vanilla extract Burnt Sugar Liquid (see above)
For the Caramel Rum Frosting 1/2 cup (1 stick) unsalted butter 2 tablespoons dark rum 2 1?3 cups confectioners’ sugar Burnt Sugar Liquid (see above)
Make the Burnt Sugar Liquid In a medium saucepan over medium heat, slowly melt the sugar. Use a wooden spoon to stir it continuously to ensure even melting. When the sugar turns a dark caramel color, remove the pan from the heat and slowly stream in the cream while continuing to stir (don’t worry if mixture starts to clump). Return the pan to medium heat and stir until completely combined; cook for 2 minutes longer, stirring. Transfer the burnt caramel mixture to at least a 2-cup heatproof liquid measuring cup (like Pyrex) and add enough coconut milk to make 1 1/4 cups liquid. Add the lemon juice. Whisk to combine, divide the mixture in half, and set both portions aside.
Make the Bundt Cake Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat for 5 more seconds. Retrieve one of the reserved portions of burnt sugar liquid. Add the flour mixture in three parts, alternating with the burnt sugar, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and beat again for 10 seconds. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a small sharp knife inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
Make the Caramel Rum Frosting Put the butter, rum, confectioners’ sugar, and remaining portion of burnt sugar liquid in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Use an offset spatula to spread the frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving.
Caramel Shard Topping This caramel shard decoration is entirely optional—but it looks spectacular. Ingredient – 1/2 cup granulated sugar. Place the sugar in a small saucepan. Add enough water—it takes approximately 1 teaspoon—to make it the texture of wet sand. Cook on high heat until the sugar turns amber. Pour the caramel onto a half-sheet pan lined with a Silpat (or other silicone nonstick) baking mat. Let cool. Break the cooled caramel into small shards and use them to decorate the frosted cake.
Makes one 10 inch Bundt Cake. Recipe excerpt from Stewart Tabori and Chang.
PS – If you’re short on time for baking, have no fear…You can now order Baked mixes from Williams-Sonoma!