You’re not sick of cake yet are you? Good, ’cause um, I don’t know if I could be friends with someone capable of feeling that way. I saw a quote on pinterest the other day that said “a party without cake is just a meeting.” and I have to say that’s so true. Everybody comes for the cake. Cake is where it’s at, it’s my jam and my bbff (baked best friend forever). How do you feel about bundt cake though? And no, in case you have the same hearing problems as my brothers, I did not say butt cake thank you very much. Honestly, sometimes I worry about them. It’ll be miraculous if Brock makes it to his life expectancy…jk (mostly).
I have to confess that I’ve had this really nifty silicone bundt pan for a while, but I rarely use it because I’ve had more than one cake refuse to finish baking on me and I may or may not have given up for a while. Plus, I sort of let the pan get buried in all the kitchen items I forget to use.
Good news though, I found it the other day and realized that I was going to make it work for me. I tend to be a bit of a stubborn person, or maybe you could look at it as being incredibly persistent. Either way, there are just times when I am set on making something work, you know what I mean? A perfectly good bundt pan should not sit unused when there is cake to be made. I realized that it kept coming down to my impatience and I just needed to chill and let the cake finish baking. I think that’s been my problem in the past.
This cake is one that I know I’ll be making again. Almond is one of my favorite flavors to add to baked goods, it might even rival chocolate (shhh, don’t tell the chocoholics!), and the Kahlúa caramel is the best! I added some to the batter, then poured some on the cake when it was still warm, and then made an icing out of it and poured that on too. Clearly I’m still on that caramel kick I was telling you about recently. But it’s November, and what’s November without a little, ok a LOT, of caramely goodness?
- 1 cup dark brown sugar
- 1 1/2 cup whole milk
- 2 tablespoons butter
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/4 cup heavy whipping cream, room temp or warm
- 2 tablespoons Kahlúa coffee liqueur
- 2 teaspoons vanilla extract
- 1 1/4 cups brown sugar
- 1 stick butter
- 2/3 cup organic shortening or palm oil
- 4 eggs
- 1 cup whole milk
- 1/3 cup prepared caramel (recipe above)
- 2 tablespoons strong black coffee
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups flour
- 1/2 cup prepared caramel (recipe above)
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
- 1/2 cup slivered almonds
- Combine brown sugar, butter, milk, honey, and salt in a medium saucepan over medium low heat. Bring to a soft and steady boil and stir occasionally, scraping sugar from sides of pan, for 12 - 15 minutes or until it starts to get thick and darken in color. Add cream and Kahlúa and reduce heat to low. Simmer for about 5 minutes until sauce is thickened, then stir in vanilla and set aside to cool. Makes 2 cups.
- Preheat oven to 350 degrees (180 C). Grease a 12-cup bundt pan very well with oil. Beat together butter, shortening, and brown sugar in a large mixing bowl until creamed. Add eggs, beating after each addition, then pour in milk, caramel, coffee, and extracts and mix until smooth. Stir in baking soda, baking powder, salt, and flour until batter us well mixed and completely smooth.
- Pour into prepared pan and bake for 40 minutes to 1 hour until a toothpick comes out clean. Remove from oven and cool for about 15 minutes then invert onto a large plate and remove pan. Pour about 1/2 cup of prepared caramel over cake and allow it to finish cooling.
- Mix the 1/2 cup caramel, vanilla, and powdered sugar together for the glaze and pour over cake when completely cooled and top with slivered almonds.