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Buttermilk Bundt Cake with Salted Caramel Icing

adapted from Taste of Home
5 from 2 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Servings 12

Ingredients
  

Cake

  • 1 cup 16 Tablespoons unsalted butter, softened
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon Himalayan pink salt
  • 1 cup buttermilk

Icing

  • 1/4 cup 4 Tablespoons unsalted butter, cubed
  • 1/2 cup light brown sugar lightly packed
  • 1/3 cup heavy whipping cream
  • 1/2 teaspoon fleur de sel flaky sea salt
  • 1 cup confectioners' sugar sifted, if you want to avoid lumps

Instructions
 

Cake

  • PreheatĀ oven to 350 degrees Fahrenheit. Grease and flour (or coat in baking spray) a 10-cup Bundt pan and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar, beating until light and fluffy (3-4 minutes).
  • Beat in the eggs one at a time, fully incorporating the first before moving on to the next. Scrape the sides of the bowl as needed.
  • Beat in the vanilla extract.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with the dry and ending with the buttermilk in 3 additions.
  • Spread in the prepared Bundt pan and bake for 45-50 minutes, or until a cake tester inserted in the middle comes out clean.
  • Cool on a wire rack for 15 minutes, then place a cooling rack over the top and invert the pan, releasing the cake onto the rack. If it doesn't release immediately, let it cool a little longer. You may need to loosen the sides with a butter knife.

Icing

  • In a small saucepan, heat the butter, brown sugar, and cream.
  • Bring to a boil, stirring constantly.
  • Remove from heat and transfer to the bowl of a stand mixer fitted with the whisk attachment.
  • Sprinkle the fleur de sel over the surface and turn the mixer onto 7 or 8 for 2 minutes.
  • Turn off, add the confectioners' sugar, and whip again for another 2-3 minutes, scraping the sides as needed.
  • Place some wax paper or aluminum foil under the cake, still on the rack, and pour the glaze over the top of the cake (I spooned it over the top, adjusting to try to get an even coating).
  • Let sit for 2 hours before serving.