Name: Dark brown sugar Bundt® cake
Cook time: 40 min
Total time: 40 min
Ingredients: 225 grams Dark Brown Sugar; 225 grams butter (softened); 4 medium eggs (lightly beaten); 20 drops of concentrated natural caramel flavour; 225 grams self raising flour (sifted); 1 tbs milk (optional)

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I’m a great fan of brown sugars. From Light brown sugar, Golden caster sugar to the Dark Brown sugars – which is what I used for this recipe. Even without the caramel flavours, dark brown sugar gives a slight toffee flavour. If you don’t have any caramel flavour in your cupboards, use Vanilla instead. If you don’t have any of these flavours, you will still have a great tasting cake.

Cakes such as these, always taste best when still warm from the oven.

Give it a try.

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Dark brown sugar Bundt® cake

Lynn Hill

When I need a cake for tea in a hurry, I always grab my 6 cup Nordic Ware Bundt pan and bake a cake using the simplest of recipes. Butter, sugar, eggs and flour. Combine these ingredients with a little natural flavours and I have a cake, that is ready to eat in just over an hour. I’m a great fan of brown sugars. From Light brown sugar, Golden caster sugar to the Dark Brown sugars – which is what I used for this recipe. Even without the caramel flavours, dark brown sugar gives a slight toffee flavour. If you don’t have any caramel flavour in your cupboards, use Vanilla instead. If you don’t have any of these flavours, you will still have a great tasting cake. Cakes such as these, always taste best when still warm from the oven. Give it a try.

5 from 1 vote

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Cook Time 40 mins

Total Time 40 mins

Course Dessert

Cuisine American

Servings - 8 slices

Calories 590 kcal

INGREDIENTS

▢ 225 grams Dark Brown Sugar
▢ 225 grams butter softened
▢ 4 medium eggs lightly beaten
▢ 20 drops of concentrated natural caramel flavour
▢ 225 grams self raising flour sifted
▢ 1 tbs milk optional

Instructions

Preheat the oven to 180 deg fan assisted.
Spray cake release around the inside of a NordicWare 6 cup original Bundt pan. Add a light dusting of flour, shaking off any excess.
Beat the sugar and butter together until lighter in colour and fluffy.
Add the caramel drops to the beaten eggs. Mix until combined. This will help distribute the caramel flavour.
Gradually add the egg mixture, to the sugar and butter mix, a little at a time, adding a little flour as you go along. Mix until well combined.
Add the remaining flour. Mix until well combined.
Check for a dropping consistence. If needed, add the milk and mix until well combined.
Pour the cake batter evenly into the prepared cake tin, ensuring there are no air bubbles around the bundt pattern.
Bake in the oven for 35 – 40 mins. Or until baked, testing the centre of the cake in various areas around the pan, with a skewer until it comes out clean.
Leave in the tin for 10 – 15 mins to cool a little before turning out onto a wire wrack to cool completely.

Notes

Before turning the cake out on to a wrack, give the bundt pan a little shake, upwards, to check that the cake is loose enough to turn out. If needed, take your cake skewer and gently poke it down the sides of the bundt pan to release any part of the cake which may still be stuck.

If needed, leave it to cool a bit longer before trying again, as the sponge may still be too hot and soft to turn out.

Nutrition

Calories: 590kcalCarbohydrates: 64gProtein: 9gFat: 34gSaturated Fat: 20gCholesterol: 190mgSodium: 322mgPotassium: 137mgFiber: 1gSugar: 37gVitamin A: 1095IUCalcium: 65mgIron: 1.1mg

Keyword brown sugar, Bundt

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