Techniques and Recipes

Miniature Salted Caramel
Bundt Cakes
Everyone can have their very own cake, drizzled to their desire with salted
caramel glaze.
SPECIAL SUPPLIES
– 6 miniature Bundt pans
INGREDIENTS
Cakes
– 3 cups all-purpose flour
– ⁄ teaspoon baking powder
– ⁄ teaspoon baking soda
– ⁄ teaspoon salt
– 1⁄ cups granulated sugar
– 1 cup (2 sticks) unsalted
butter, softened
– 4 large eggs, room temperature
– 1 cup crème fraîche
– 3 teaspoons vanilla extract
Caramel Glaze
– 1 cup granulated sugar
– 4 tablespoons unsalted butter
– ⁄ cup heavy cream
– 1 teaspoon sea salt
PREPARATION METHOD
Cakes
1. Preheat oven to 350°F Bake Mode
with a rack set at position “3.” 2. Grease
and lightly flour 6 Bundt pans. 3. In a
medium bowl, mix flour, baking powder,
baking soda, and salt; set aside. 4. In the
work bowl of a stand mixer, beat sugar
and butter on medium speed until light
and fluy. 5. Add eggs one at a time to
the creamed sugar and mix until well
combined. Add crème fraîche and vanilla
and mix gently until combined. 6. Add
flour mixture gradually and mix until well
combined. 7. Spoon batter evenly into the
greased pans. 8. Bake for 20–25 minutes
or until a toothpick inserted in the center
comes out clean. 9. Cool on a wire rack
for 15 minutes, then invert the cakes
onto a wire rack and cool completely.
Caramel Glaze
1. In a small saucepan, melt sugar over
medium heat. 2. Once sugar turns an
amber color, add butter and whisk until
incorporated. 3. Remove from heat
and add cream and sea salt, whisking
until smooth. 4. Pour evenly over the
cooled Bundt cakes or serve alongside
cakes for individual drizzling.
MAKES RACK POSITION COOK TIME
6 3 20–25 MINUTES
22
23
MODES Bake