Yellow Bundt Cake (from America's Test Kitchen Family Cookbook--which you must own someday) & Glorious Caramel Sauce
makes 1 bundt and about 2 C of sauce
1 T unsalted butter, melted
1 T all-purpose flour
3 C all-purpose flour
1 t baking powder
1/2 t baking soda
1 t salt
1 T fresh lemon juice
1 T vanilla extract
3/4 C buttermilk*
3 large eggs, at room temperature
1 large egg yolk, at room temperature
18 T (2 and 1/4 sticks) unsalted butter, at room temperature
2 C sugar
- Adjust oven rack to lower-middle positon and heat oven to 350°F. To coat the pan: mash the butter and flour together into a paste then brush evenly over the inside of a 12-cup bundt pan (be sure to get all of the crevices).
- For the cake: whisk the flour, baking powder, baking soda, and salt together in a large bowl. In a seperate bowl, whisk lemon juice, vanilla, and buttermilk together. In a thrid bowl, gently whisk eggs and yolk together.
- Beat the sugar and butter togethe rina alrge bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs in 2 batches until incorporated, about 1 minute, scraping down the bowl and beaters as needed.
- Reduce the mixer speed to low and slowly mix in 1/3 of the flour mixture until just combined, followed by half of the buttermilk mixture. Repeat this process again using half of the remaining flour mixture and all of the remaining buttermilk mixture. Mix in the remaining flour mixture until thoroughly combined.
- Pour the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan. Bake until a wooden skewer inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan halfway through baking (do not overbake).
- Let the cake cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely, about 2 hours.
For the whipped cream, really only add like 1 or 2 teaspoons of sugar. The caramel is so sweet and the cake is so dense and rich that you won't want all that sweetness in the cream, trust me. And beat to soft peaks. Please.
*if you don't have or don't want to buy buttermilk, use 3/4 C milk and scant 1T white distilled vinegar or fresh lemon juice, stir, and let it thicken. And you can use that in place of buttermilk in any baking recipe. 1 C milk to 1T vinegar/lemon juice.