This is what it looks like when served at Carlyle Grande...see totally a mini bundt cake.
Brown Sugar White Chocolate Bundt Cake with Caramel & Bourbon
3/4 cup (1 1/2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
4 ounces sour cream
3 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla
1/2 teaspoon baking soda
1 teaspoon distilled white vinegar
1/4 cup white chocolate chips, chopped
Vanilla Bourbon Glaze:
1 cup powdered sugar
8 oz unsalted butter, melted
1 tablespoons bourbon
1 tablespoon vanilla extract
Raspberry Filling:
3 tablespoons raspberry jam
2 teaspoons water
Almost Burnt Salted Caramel Sauce: (recipe courtesy of Joy the Baker adapted to make a smaller quantity)
1/2 cup granulated sugar
1 tablespoon water
1/2 tablespoon corn syrup
3 tablespoons good-quality salted butter
1⁄4 cup heavy cream, at room temperature
1/2 teaspoon pure vanilla extract
1. Preheat oven to 325ยบ F. Prepare bundt pan with nonstick baking spray or by coating with shortening and lightly dusting with flour. Be sure to remove all excess flour from the pan.
2. Cream together butter and sugars until light and fluffy, about 3 minutes. Add sour cream and then incorporate one at a time, being sure the egg is well-incorporated before adding another. Add flour, salt, and vanilla. Then, mix in baking soda and then, finally, stir in white vinegar. Gently fold in the chopped white chocolate chunks.
3. Pour into prepared bundt pan and bake until a skewer inserted into the cake comes out clean, about 45-50 minutes.
4. Allow to rest in bundt pan for about 10 minutes to cool before removing to a wire rack to cool completely.
5. While the cake is cooling prepare the glaze, caramel sauce and raspberry sauce. For the glaze, mix together all of the ingredients in a medium bowl.
6. Place a large, heavy-bottomed pot over medium-high heat.
Add the sugar, water, and corn syrup to the warming pan. Whisk the sugar occasionally as it begins to heat, to ensure that the sugar cooks evenly.
7. Cook the sugar to a nice dark copper color. The sugar will go from golden to dark copper fairly quickly. To help control the sugar, turn off the heat and move the pot to a cool burner just before you reach the dark color you’d like. The bottom of the pan will still be hot enough to continue to cook the sugar.
8. Over low heat, whisk butter, all at once, into the copper-colored sugar. When butter is melted, pour in the cream. The mixture will bubble and froth, but keep mixing. When bubbling subsides, add vanilla extract. Stir. The caramel might feel too loose. Don’t worry; it will thicken as it cools. (This can be made the day before.) White it is cooling prepare the raspberry sauce.
9. In a small sauce pan over medium heat, combine the seedless raspberry jam and water. Heat until jam has dissolved. Let cool for just a few minutes...
10. Once the cake has cooled for 10 - 15 minutes. Invert it on the cake stand. Then drizzle with the vanilla bourbon glaze and the caramel sauce. Serve with a little of the raspberry sauce on each plate and 5 enjoy!
You want the white chocolate to be in the cake, but you don't really want to be able to identify that there is by any added texture. You want them to melt into the cake while baking leaving their sweet flavor behind...adding depth of flavor to the cake itself.
Brown Sugar White Chocolate Bundt Cake with Caramel & Bourbon
3/4 cup (1 1/2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
4 ounces sour cream
3 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla
1/2 teaspoon baking soda
1 teaspoon distilled white vinegar
1/4 cup white chocolate chips, chopped
Vanilla Bourbon Glaze:
1 cup powdered sugar
8 oz unsalted butter, melted
1 tablespoons bourbon
1 tablespoon vanilla extract
Raspberry Filling:
3 tablespoons raspberry jam
2 teaspoons water
Almost Burnt Salted Caramel Sauce: (recipe courtesy of Joy the Baker adapted to make a smaller quantity)
1/2 cup granulated sugar
1 tablespoon water
1/2 tablespoon corn syrup
3 tablespoons good-quality salted butter
1⁄4 cup heavy cream, at room temperature
1/2 teaspoon pure vanilla extract
1. Preheat oven to 325ยบ F. Prepare bundt pan with nonstick baking spray or by coating with shortening and lightly dusting with flour. Be sure to remove all excess flour from the pan.
2. Cream together butter and sugars until light and fluffy, about 3 minutes. Add sour cream and then incorporate one at a time, being sure the egg is well-incorporated before adding another. Add flour, salt, and vanilla. Then, mix in baking soda and then, finally, stir in white vinegar. Gently fold in the chopped white chocolate chunks.
3. Pour into prepared bundt pan and bake until a skewer inserted into the cake comes out clean, about 45-50 minutes.
4. Allow to rest in bundt pan for about 10 minutes to cool before removing to a wire rack to cool completely.
5. While the cake is cooling prepare the glaze, caramel sauce and raspberry sauce. For the glaze, mix together all of the ingredients in a medium bowl.
6. Place a large, heavy-bottomed pot over medium-high heat.
Add the sugar, water, and corn syrup to the warming pan. Whisk the sugar occasionally as it begins to heat, to ensure that the sugar cooks evenly.
7. Cook the sugar to a nice dark copper color. The sugar will go from golden to dark copper fairly quickly. To help control the sugar, turn off the heat and move the pot to a cool burner just before you reach the dark color you’d like. The bottom of the pan will still be hot enough to continue to cook the sugar.
8. Over low heat, whisk butter, all at once, into the copper-colored sugar. When butter is melted, pour in the cream. The mixture will bubble and froth, but keep mixing. When bubbling subsides, add vanilla extract. Stir. The caramel might feel too loose. Don’t worry; it will thicken as it cools. (This can be made the day before.) White it is cooling prepare the raspberry sauce.
9. In a small sauce pan over medium heat, combine the seedless raspberry jam and water. Heat until jam has dissolved. Let cool for just a few minutes...
10. Once the cake has cooled for 10 - 15 minutes. Invert it on the cake stand. Then drizzle with the vanilla bourbon glaze and the caramel sauce. Serve with a little of the raspberry sauce on each plate and 5 enjoy!
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