Dana Treat – Treat Yourself

My Thanksgiving Dessert

Posted November 29, 2010

Burnt Sugar Bundt Cake
Baked Explorations
Serves 12-16

For the Burnt Sugar Liquid
½ cup sugar
½ cup heavy cream
Approximately ¾ cup coconut milk
1½ tbsp. lemon juice

For the Bundt Cake
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1¼ cups unsalted butter (2½ sticks), cut into 1-inch cubes, at room temperature
2 cups sugar
4 large eggs
1 tsp. pure vanilla extract
Burnt Sugar Liquid (see above)

For the Caramel Rum Frosting
½ cup (1 stick) unsalted butter
2 tbsp. dark rum
2 1/3 cups confectioners’ sugar
Burnt Sugar Liquid (see above)

Make the Burnt Sugar Liquid
In a medium saucepan over medium heat, slowly melt the sugar.  Use a wooden spoon to stir it continuously to ensure even melting.  When the sugar turns a dark caramel color, remove the pan from the heat and slowly stream in the cream while continuing to stir (don’t worry if mixture starts to clump).  Return the pan to medium heat and stir until completely combined; cook for 2 minutes longer, stirring.

Transfer the burnt caramel mixture to at least a 2-cup heatproof liquid measuring cup (like Pyrex) and add enough coconut milk to make 1¼ cups liquid.  Add the lemon juice.  Whisk to combine, divide the mixture in half, and set both portions aside.

Make the Bundt Cake
Preheat the oven to 325ºF.  Generously spray the inside of a 10-inch Bundt pan with nonstick spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy.  Scrape down the bowl and add the eggs, one at a time, beat until each is incorporated.  Add the vanilla and beat for 5 more seconds.

Retrieve one of the reserved portions of burnt sugar liquid.  Add the flour mixture in three parts, alternating with the burnt sugar, beginning and ending with the flour mixture.  Scrape down the sides and bottom of the bowl and beat again for 10 seconds.  Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a small sharp knife inserted into the center of the cake comes out clean.  Transfer the pan to wire rack to cool completely.  Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Make the Caramel Rum Frosting
Put the butter, rum, confectioners’ sugar, and remaining portion of burnt sugar liquid in a food processor.  Pulse in short bursts until the frosting is shiny and smooth.

Assemble the Burnt Sugar Bundt Cake
Use an offset spatula to spread the frosting over the crown of the cake in a thick layer.  Let the frosting set before serving.  The cake will keep in an airtight container, at room temperature, for up to 3 days.

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