Party Cakes: 36 Decadent Creations for Festive Occasions by Griffith Day

Author:Griffith Day
Language: eng
Format: epub
Publisher: Artisan
Published: 2018-09-04T16:00:00+00:00

Brown Sugar Bundt Cake with Butterscotch Glaze

Serves 10 to 12

I love the rolling mounds of this fluted Bundt cake, which allow the glossy butterscotch glaze to run lavishly down its sides. The glaze gives a smooth finish that is a wonderful complement to the cake’s finely textured crumb. It is perfect at a Sunday brunch.

2¼ cups unbleached all-purpose flour

½ teaspoon baking soda

½ teaspoon fine sea salt

½ teaspoon ground cardamom

½ pound (2 sticks) unsalted butter, at room temperature

2 cups packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon grated lemon zest

3 large eggs, at room temperature

1 cup sour cream

For the Butterscotch Glaze

7 tablespoons unsalted butter

1 cup packed light brown sugar

1 cup heavy cream

Position a rack in the lower third of the oven and preheat the oven to 325°F. Butter a 10-inch Bundt pan, making sure to get into the tight crevices. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.

Sift together the flour, baking soda, salt, and cardamom; set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and brown sugar on low to medium speed for 5 to 7 minutes, until light and fluffy. Add the vanilla and lemon zest and mix just to combine. Add the eggs one at a time, beating well after each addition. Add the flour mixture in thirds, alternating with the sour cream, beginning and ending with the flour, and mix for another 1 to 2 minutes.

Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Pour the batter into the prepared pan. Tap the pan firmly on the counter to remove any air bubbles from the batter.

Bake for 60 to 75 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool for 15 minutes, then remove from the pan and transfer to a wire rack to cool completely.

To make the butterscotch glaze: Put the butter, brown sugar, and cream in a medium saucepan and stir over medium heat until the sugar has completely dissolved. Bring to a boil and cook until thickened, about 5 minutes. Let the glaze cool slightly, then pour over the cooled cake.

The cake can be stored in an airtight container at room temperature for up to 2 days.

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