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Burnt Sugar Caramel Cake | Sally’s Baking Addiction
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Burnt Sugar Bundt Cake with Caramel Rum Frosting
A super moist and rich cake thanks to coconut milk and an amazing caramel burnt sugar liqu, this Burnt Sugar Bundt Cake is the best update …
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Date Published: 12/24/2021
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Burnt Sugar Bundt Cake with Caramel Rum Frosting
Baked Sunday Mornings: Burnt Sugar Bundt Cake with Caramel Rum Frosting. I cannot remember the last time I made a Bundt cake.
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Date Published: 5/28/2022
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Burnt Sugar Bundt Cake with Caramel-Rum Frosting
It’s a rather unusual recipe – calling for a burnt sugar liqu (caramel) made with coconut milk – used in both the cake batter and the frosting …
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Date Published: 9/29/2021
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Burnt sugar bundt cake with caramel-rum frosting | Coffee cake …
Burnt Sugar Bundt Cake with Caramel-Rum Frosting. Today, from a distance, I saw you, walking away, and without a sound the glittering face of a glacier sl …
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Date Published: 8/11/2021
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Burnt Sugar Bundt Cake with Caramel Rum Frosting
Cakes with long names sound impressive, however bundt cakes remind me of school fetes and bake sales. There is something old-fashioned about …
Source: katieskitchen.wordpress.com
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Burnt Sugar Bundt Cake with Caramel Rum Frosting
Burnt Sugar Bundt Cake with Caramel Rum Frosting. Burnt Sugar cake? I’ve never tasted anything with “Burnt” intentionally in the name …
Source: www.icecreambeforedinner.com
Date Published: 9/10/2021
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Burnt Sugar Bundt Cake with Caramel Rum Frosting | Jax | Copy Me …
2 cups granulated sugar. 4 large eggs. 1 teaspoon pure vanilla extract. Burnt Sugar Liqu (see above). For the Caramel Rum Frosting:.
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Date Published: 10/21/2021
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Burnt sugar bundt cake with caramel rum frosting recipe
Save this Burnt sugar bundt cake with caramel rum frosting recipe and more from Baked Explorations: Classic American Desserts Reinvented to your own online …
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Date Published: 9/19/2021
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Burnt Sugar Bundt Cake with Caramel Rum Frosting
The sinful pleasure of eating cake should not only be banned at birthday parties. I’ve been known to bake cakes for no particular reason, I usually find some random excuse to party, which is usually pretty easy for me (short work week? incredibly nice weather? co-workers needing a sugar fix?). Unless it’s a big event, don’t be too fancy with a 3 layer construction. A no-frills cake topped with icing like this Burnt Sugar Bundt Cake will do the trick perfectly and leave you plenty of time to enjoy the day.
While this cake is super moist and rich (coconut milk works wonders here), it’s really the caramel-burnt-sugar liquid that’s absolutely amazing. Added to both the cake batter and frosting, the mixture really is the essence of this cake, so you should want to get it right. Burnt sugar really means burnt, and you should make sure your caramel gets a very dark color (think molasses) before removing it from the heat. I honestly can’t remember ever being disappointed as I haven’t burned anything before and I should have let my sugar mixture sit a little longer (the cake is meant to be darker if done right) but it was wonderful nonetheless tasted.
The frosting is sooo good; You’ll envision everything you could dish up on the first taste and wish you’d doubled the recipe a few moments earlier! Don’t fret; It’s so flavorful that you’ll have enough with this batch, at least for now. There’s an optional decorative topping of plain hard fudge candies that’s so easy to make it would be a shame to pass it on. It dresses the cake quite nicely and who doesn’t like a bit of crunchy candy on their frosting!
Bundt cake with burnt sugar and caramel rum frosting
Adapted from Baked Explorations
Active time: 1 hour
Total time: 2.5 hours
Make a 10 inch bundt cake
For the burnt sugar liquid
½ cup granulated sugar
1/2 cup cream
About 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 of salt
1 ¼ cups unsalted butter (2 sticks) cut
in 1 inch cubes, at room temperature
2 cups of 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
1 tablespoon dark rum
3 cups (at least) powdered sugar
Burnt sugar liquid (see above)
For the caramel chip topping (optional)
½ cup granulated sugar
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 pour in the cream while continuing to stir (don’t worry if the mixture starts to clump). Return the pan to medium-high heat and stir until fully combined; Cook 2 minutes longer, stirring.
Transfer the burnt caramel mixture to at least a 2-cup measuring cup designed for heat-safe liquids (like Pyrex) and add enough coconut milk to make 1 1/4 cups of liquid. Add the lemon juice. Stir, divide the mixture in half and set both portions aside.
Make the Gugelhupf
Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray; alternatively, butter well, dust with flour and knock out excess flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Put aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Scrape down the bowl and add the eggs one at a time, beating until each is incorporated. Add the vanilla and beat another 5 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 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 in the center of the cake comes out clean.
Transfer the pan to a wire rack to cool completely.
Carefully loosen the sides of the cake from the pan and invert onto the wire rack.
Make the Caramel Rum Frosting
Place the butter, rum, powdered sugar and the remaining portion of the burnt sugar liquid in a food processor. Pulse in short bursts until glaze is glossy and smooth. Check the consistency as you want a thick frosting here. If it’s too runny, add more powdered sugar in small increments (like ¼ c) until you get the consistency you want.
Use an offset spatula to spread the frosting in a thick layer over the crown of the bundt. Allow the frosting to set before serving.
Caramel slivers topping
This caramel chip decoration is totally optional — but looks spectacular. Put the sugar in a small saucepan. Add enough water – it will take about 1 teaspoon – to get the texture of wet sand.
Cook over high heat until the sugar turns amber.
Pour the caramel onto a half sheet pan lined with a non-stick baking mat or parchment paper.
Let cool down. Break the cooled caramel into small shards and use them to decorate the frosted cake.
Burnt Sugar Bundt Cake with Caramel Rum Frosting from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis
I absolutely love Gugelhupfkuchen. To be honest, I prefer making bundt cakes to anything else. Bundts generally feel heartier and are much easier to put together than the classic three-layer cake. They travel well and last like a dream. This Bundt Burnt Sugar Cake is loosely based on one of those amazing cakes you find in a church dinner cookbook and end up making over and over again. The burnt sugar adds a nice caramel flavor, and the coconut milk gives the cake a pop
Baked Sunday Mornings: Burnt Sugar Bundt Cake with Caramel Rum Frosting
I can’t remember the last time I baked a Bundt cake. I have nothing particular against them, but I tend to prefer decadent cakes with creamy frosting rather than those with the sparse dusting of powdered sugar typical of Bundt cakes. I think I would generally put them in the yawn-inducing category as far as cake goes. Now this point of view may be naïve and woefully short-sighted; My apologies to Bundt lovers everywhere if I’ve offended your cake sensibilities. I suppose my perspective comes from trying too many dry, boring, or spongy Bundt cakes over the years. I’ve been betrayed, forgive me. *hangs head in embarrassment*
However, this week’s Baked Sunday Mornings challenge got my interest – a bundt cake with a heavy layer of frosting? Sign me up. I was intrigued by this cake for several reasons:
I’ve never tasted a Bundt cake from BAKED, and quite frankly, it has the potential to change my entire view of Bundts (as well as a host of other worldviews).
Sugar crafts fascinate me, and this particular cake has two interesting elements that are new to me: burnt sugar liquid and decorative caramel chips
I had heard of “Burnt Sugar Cake” from a Southern cake book, but had never got around to making it
It’s simple… I love caramel!!
So I figured it would be a good time to reacquaint yourself with the Bundt.
Sugar and I have a complicated and sometimes tumultuous relationship; I’ve had several perplexing sugar mishaps over the years that occasionally haunt my dreams. Caramel is a naughty trickster whose secrets I’d like to unravel, but every time I think I understand her cunning ways, I’m rejected by new and uncharted crystalline whims. This recipe calls for making a burnt sugar liquid, which is made by boiling sugar alone in a saucepan until it melts and turning a dark caramel color, then adding the heavy cream, coconut milk, and lemon juice. Imagine my surprise when my burnt sugar liquid turned out to be… perfect. (Or so I thought at the time.) This was highly unexpected because I’ve struggled with caramel in other BAKED recipes and had to make it 2 or 3 times to get the right color or texture. I wanted to get the caramel to the darkest possible color without going past the point of no return; in other words, literally burnt sugar. I’ve burned sugar before (it almost turns black) and it doesn’t smell or taste like something I want to put in a cake, so I’ve tried to avoid that! My liquid still smelled like caramel, but with a slight bitterness, so I figured that sounded about right. I decided this boded well for the cake, and the batter was pretty easy to make. I pulled out my swanky Williams-Sonoma “Heritage” Bundt, whose pinwheel-like design looks a little more contemporary than the traditional Bundt. My batter was comfortably thick when I transferred it from the mixer to the Bundt pan and I felt confident sending it to the oven. I might have hummed a bit.
The cake rose beautifully and turned a lovely honey brown color; Its golden ribs puffed out in the pan and climbed steadily up the sides and center tube. All signs point to success! I started to worry a little when the cake was surprisingly wobbly in the middle after 45 minutes; still wobbling after another five minutes and five more after that. I left it in for about an hour before my test knife finally came out with no wet dough sticking to it.
While I was pretty positive about the cake’s prognosis, the frosting was a different story. Calling it “icing” is a stretch; it’s more of a glaze. I was instructed to place all the ingredients in a food processor and pulse until smooth and shiny, which it was, but they didn’t thicken to a spreadable consistency at all. I added an extra cup of powdered sugar to make it firmer, but that didn’t help much. The glaze tasted too alcoholic, even though I reduced the amount of rum a bit. Despite the thin consistency, it was smooth and attractive enough to use.
After the cake had cooled, I eagerly demolded it and admired its beautiful, dark exterior – so far it looked a lot like the beautiful photo in the cookbook. I cut off a tiny piece to try out, hoping to catch a glimpse of the beautiful dark interior color in the picture; While the cake smelled very caramel-like, the color was a dark yellow rather than a warm brown. That was a little disappointing but I wouldn’t call it a failed cake. I was very pleased with the distinctive caramel flavor that was rich but not sweet. I also found that the design of the Heritage Bundt wasn’t ideal for this recipe, although the swirled shape was very pretty. When the center was cooked through (10-15 minutes longer than the recipe calls for), the outer part of the cake was a bit dry.
Some who know me *might* recognize some OCD in my personality…especially when it comes to baking. (Although I will simply say that practice makes perfect… and to eat more cake. ;-)) I wondered if it was worth making the cake a second time; It bothered me that I didn’t get it quite right as BAKED is one of the biggest influences on my baking. I wasn’t sure what could make it darker, other than maybe a darker burnt sugar liquid, so…I made the cake again.
I planned to do two things differently: cook the burnt sugar liquid longer and use a classic Bundt pan. I hypothesized that the former would result in a darker liquid and therefore a darker cake; The latter would hopefully help the cake bake more evenly/faster and retain moisture. I set about making the liquid again, but it still looked about the same as the first batch. And because I’m just so crazy… I tried a third and last time. I let the liquid boil until it was so dark it looked like it was about to die a black, caramel-colored death. It was bubbling a little, which I took as a warning sign, so I took it off the heat and added the cream. I cooked it again as directed, albeit a little longer than the first two times; I was very hopeful that my e-liquid would certainly be darker this time. When I poured it into another measuring cup, side by side with the last batch, they were…identical. Yes. At this point I decided that the sugar experimentation part of the evening was over and it was time to move on. *sigh*
I made the cake batter again, put it in the oven and didn’t wait so patiently. In the meantime, I made the caramel slivers. It was my first time decorating with sugar this way, so I wasn’t sure what to expect, but it seemed simple enough: melt the sugar with some water and cook until it turns amber, then that Pour caramel onto a silpat. lined sheet pan. The caramel hardens as it cools and literally looked like a pane of orange glass. It also behaves like glass – I gave it a light tap (karate chop style!) to break it into pieces and ended up with tiny, broken fragments sliding across the kitchen countertop and floor! A word of caution: be careful when eating the shards as they are extremely sharp. Of course I wouldn’t recommend decorating a kid’s birthday cake with it! They’re ridiculously easy and make a unique topping – I’m considering using them on cupcakes. But then I always think about what to do on cupcakes. 🙂
The cake took 53 minutes to make in the classic Bundt cake pan. While waiting for it to cool, I figured I’d give the frosting another try since I had half a batch of burnt sugar liquid left. I decided to try it in the stand mixer this time – maybe this would create the whipped consistency I was trying to achieve? Unfortunately, the result was even worse. By the time the confectioners’ lumps of sugar had disappeared into the wet ingredients, the mix was ‘broken’, a very tragic state in which a whipped mix crosses the threshold from smooth and creamy to curdled and lumpy. A very sad state for frosting, indeed.
I went back to my first batch of frosting which, although slightly damp, was perfectly fine. (Next time I can omit the rum and substitute vanilla extract, and maybe reducing the amount of burnt sugar liquid would result in a thicker frosting.) I drizzled the cake with a moderate layer of frosting and sprinkled the caramel chips on top.
I was anxious to cut into the second cake to see if the inside was any different than the first. Despite my obsessive diligent efforts, the color was the same; However, I am very happy to report that the cake was quite moist and delicious. The caramel flavor was rich, warm, and comforting—a gorgeous fall cake! Even the rum-heavy icing worked better than expected when eating with the cake, so I ended up being pretty happy with my little caramel bundt. Without using bitter, overly burnt sugar liquid, I’m still not sure how to achieve the darker color, but I’d definitely make it again the way it is. This cake reignited my interest in Bundt cakes, and I look forward to making more of them!
You can find the recipe for Burnt Sugar Cake with Caramel Rum Frosting at Baked Sunday Mornings. Check out how the other bakers fared too!
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