Salted Caramel Bundt Cake

Ingredients

• For the cake:
• 3 cups all-purpose flour
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 1 1/2 cups brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs, room temperature
• 1 cup buttermilk
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• For the salted caramel drizzle:
• 1 can (14 oz) sweetened condensed milk
• 1 cup light brown sugar, packed
• 1/4 cup unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon vanilla extract

Preparation

1. Preheat the oven to 325°F and grease and flour a 12-cup bundt cake pan. Set aside.
2. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat the butter with an electric mixer until light and creamy. Add brown and white sugars and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
4. Alternate adding in flour mixture and buttermilk, beating until just combined. Pour batter into prepared pan.
5. Bake until a toothpick inserted into the center comes out clean, about 60-70 minutes.
6. Meanwhile, make the caramel drizzle:
7. In a medium saucepan, combine the sweetened condensed milk and brown sugar and bring to a boil over medium heat, whisking frequently. Reduce heat and simmer gently for 8 minutes, whisking constantly.
8. Remove from heat and stir in butter, vanilla, and salt, until melted.
9. Once cake is done baking, poke holes throughout using a toothpick. Pour 1/2 of the hot caramel drizzle mixture over the cake. Let rest in pan for 10 minutes, then invert onto a serving plate.
10. Drizzle the remaining mixture over the cake, serve, and enjoy!