Sunday, October 7, 2012
Burnt Sugar Bundt Cake with Caramel Frosting
Sigh - this Burnt Sugar Bundt Cake with Caramel Frosting was so much prettier than this picture implies. The latest Baked Sunday Mornings recipe (this one from Baked Explorations) is completely autumnal in fell and flavor but with that edge of whimsy the Baked boys bring to their recipes.
I felt a bit like a mad scientist putting together the first element of this recipe, a burnt sugar liquid. Sugar is melted until amber and then coconut milk, yes you read correctly, coconut milk is added to create a thin caramel liquid to use in both the cake and the frosting. I loved the teeniest hint of coconut flavor the liquid added to the cake and it created a super moist, pillowey texture.
One of the things I love about bundt cakes is that they are usually frosting free. I'm not a fan of thick, gloopy, overly sweet frostings and prefer a light glaze or light dusting of powdered sugar that are standard on bundt cakes. So when I saw that not only could I play around with the frosting here, but it was actually encouraged, I opted to cut the ingredients in half and add more of the burnt sugar liquid. Here the caramel flavor of the burnt sugar liquid really came through. The end result was a frosting that was not as smooth as I would have hoped but the perfect glazing consistency. Oh, and making it in the food processor? Genius!
The sugar shards take this recipe from a somewhat rustic, humble eat-out-of-your-hand cake to something spectacular. Such an easy thing to do and adds so much drama.
All in all a fabulous cake for fall! To find the recipe and to see what the rest of our group did with this one, please visit Baked Sunday Mornings!