Saturday, 17 August 2013

Burnt Sugar Bundt Cake

This cake tastes really good. But the funny thing is, I wasn't sure whether I should post about it. You see, based on the name of it (and the dark colour of the cake in the picture) I was expecting a caramel cake, whereas the caramel flavor is in reality very subtle. (Full disclosure: I was afraid of actually burning my sugar so it's possible that a darker caramel would yield stronger flavours). Upon re-reading the pitch for this cake in the cookbook, it simply says that the burnt sugar adds a nice caramel flavor, and the coconut milk makes it moist. Both are true. I would now say that this cake is a very good 'neutral' cake with subtle undertones of a tropical location provided by the coconut, caramel and rum. 

Burnt sugar bundt cake with caramel rum frosting (adapted from Baked Explorations)
2 1/2 cups sugar
1/2 cup cream
3/4 cup coconut milk
1 1/2 tbsp lemon juice
3 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
400g butter, room temperature
4 eggs
1 tsp vanilla
2 tbsp rum (substitute vanilla if preferred)
2 1/3 cups icing sugar
  1. Melt 1/2 cup of sugar in a small saucepan on low heat, using a wooden spoon to stir continuously. When the sugar turns a dark caramel colour, remove the pan from the heat and stream the caramel into the cream while continuing to stir. Don't worry if the mixture starts to clump.
  2. Return the mixture to the saucepan and stir until completely combined, plus two extra minutes.
  3. Transfer the mixture to a large measuring cup and top up with coconut milk so that you have 1 1/4 cups of liquid. Add the lemon juice. Divide into two portions.
  4. Preheat the oven to 160°C. Grease a bundt pan.
  5. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl.
  6. Beat 285g butter and 2 cups sugar until pale and fluffy. Add eggs and vanilla.
  7. Add 1/3 of the flour mixture to the butter mixture, beating until just combined. Add 1/2 of one portion of the caramel mixture, beating until just combined. Repeat until all the ingredients are combined.
  8. Pour the batter into the tin and bake for 45-50 minutes or until a skewer inserted comes out clean. Cool on a wire rack.
  9. To make the icing, process the rum, icing sugar, 115g butter and remaining caramel mixture in a food processor in short bursts until shiny and smooth. If the icing separates, make sure your butter is room temperature (allow to warm if necessary) and process again. Ice the cooled cake.

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