Buttermilk Bundt Cake with Caramel Icing#BundtBakers

To day is our posting for Southern Cakes an Event for Bundt Bakers, hosted by Sue Lau.  Thanking you Sue for hosting this month's event.
Ingredients
100 Grams Butter 
160 Grams  Caster Sugar
2 Eggs
1 Teaspoon Vanilla Essence 
200 Grams All Purpose Flour 
½ Teaspoon Baking Powder 
1/4 Teaspoon Baking Soda 
½ Cup Buttermilk
For The  Caramel Icing
25 Grams Butter 
1/4 Cup Brown Sugar 
2 Tablespoons Fresh Cream
½ Teaspoon Vanilla essence 
½ Cup Icing Sugar or as required
Method

Sieve together baking powder, flour and baking soda. 

Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time. Beating well after each addition. Add in vanilla. Add the  flour, alternating with butter milk. Beating well after each addition (batter will be thick). Pour batter into a greased and floured 10 to 12 inches ring pan. Bake on 180 degrees for 20 to 25 mins. Cool for 10 mins before removing from pan to a wire rack to cool completely.
For Caramel Icing

In a small sauce pan, combine the butter brown sugar and cream. Bring to a boil stirring constantly. Remove from heat. cool for 7 to 10 mins. Gradually add in the icing sugar until smooth and pourable icing is formed . 

Drizzle over cooled cake and leave to set, slice and enjoy!!

Labels : Buttermilk, Bundts, Southern Cakes, Bundt Bakers, Caramel, International Cuisine


Bundt Bakers - Theme  - Southern Bundt Cakes
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