Description
Moist, tender bundt cake with a tangy buttermilk base and warm spices. Topped with a luscious caramel sauce.
Ingredients
Units
Scale
- 3 cups (850 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cardamom
- 1/2 cups (113 g) unsalted butter
- 1 1/2 cups (340 g) granulated sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 1/4 cups (295 ml) buttermilk
- 1/2 cups (118 ml) vegetable oil
- 1 cups (240 ml) granulated white sugar
- 2/3 cups (160 ml) water
- 1 cups (240 ml) heavy cream
- 1 tsp pure vanilla extract
Instructions
- Prepare the Oven and Bundt Pan
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly, ensuring all the grooves are well-coated to prevent sticking. Set aside.
- Mix the Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, cloves, allspice, nutmeg, and cardamom until well combined. Set aside.
- Cream the Butter and Sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the Eggs
- Reduce the mixer speed to medium. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Combine Wet Ingredients
- In a large measuring cup, lightly whisk together the vanilla extract, buttermilk, and vegetable oil.
- Alternate Adding Dry and Wet Ingredients
- With the mixer on low speed, add one-third of the dry ingredients to the butter mixture, followed by half of the buttermilk mixture. Repeat, alternating between the dry and wet ingredients, and ending with the final third of the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake the Cake
- Pour the batter evenly into the prepared bundt pan, using a spatula to smooth the top. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
- Cool and Remove from Pan
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the pan onto a cooling rack and lift it off the cake. If the cake doesn’t release immediately, gently tap the edge of the pan to help it loosen. Let the cake cool completely.
- Prepare the Caramel Sauce
- In a medium saucepan, combine the granulated sugar and water. Stir gently to dissolve, then bring to a simmer over medium-low heat without stirring. Allow the sugar to cook until it turns a deep amber color, about 10-15 minutes. Remove from heat and carefully add the heavy cream in small amounts, stirring continuously. This will prevent splattering. Add the vanilla and stir until smooth. Transfer to a jar and allow the caramel to cool to room temperature.
- Serve
- Once the cake is cool, drizzle with caramel sauce before slicing, or serve the sauce on the side for drizzling.
Notes
- For a richer flavor, use brown butter instead of regular unsalted butter.
- To prevent the cake from drying out, store it in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- If you don’t have buttermilk, you can substitute 1 1/4 cups of milk mixed with 1 1/4 tablespoons of lemon juice or white vinegar.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 3
- Protein: 5
- Cholesterol: 100