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I watch a lot of cooking and baking shows on the weekend. It’s what I do while I work on my blog or while I’m just taking a few minutes for myself. They are fun to watch because I get new ideas for recipes plus I can tune in at any point and figure out what they are making.
I am also a fan of cooking and baking competition shows. I would absolutely love to be on one of them but for now I’ll settle for just watching them on TV. The thing I like about them is that I can see the thought process of how the recipes come to be and then see how professionals judge the recipes.
The only problem with watching these shows is that I finish watching them with a ton of recipe ideas and I often go right into the kitchen and start baking. I was watching Spring Baking Championship the other day and as soon as it was over I went onto Pinterest looking for a cake recipe. I found one and immediately went into the kitchen.
The recipe I decided to make was Kentucky Caramel Bourbon Butter Bundt Cake. The original recipe didn’t use bourbon but I really felt like this cake needed it. The cake is a delicious butter cake made with brown sugar, bourbon, and caramel creamer. Then a Bourbon Butter Sauce is poured over top of the cake so that it soaks in. Finally a homemade Salted Caramel Sauce is drizzled over the top and is sprinkled with pecans.
The cake has a light caramel flavor and tons of butter flavor. Then bourbon butter sauce helps keep the cake moist and adds a ton of flavor. The homemade caramel sauce is so good I could eat it with a spoon. I drizzled about half of it over top of the cake and saved the rest to put in my morning coffee.
This cake is perfect with a cup of coffee or an espresso drink. I personally enjoyed it with a Caramel Latte and it was perfect! While the cake takes a while to make and has several components, it’s totally worth the time and effort.
For the cake:
- 3 c. flour
- 1 c. sugar
- 1 c. brown sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 c. caramel creamer
- 2 sticks salted butter
- 2 teaspoons vanilla
- 3 Tablespoons bourbon
- 4 eggs
For the Bourbon Butter Sauce:
- 1/2 c. sugar
- 4 Tablespoons butter
- 3 Tablespoons caramel creamer
- 2 teaspoons sea salt
- 2 Tablespoons bourbon
For the salted caramel:
- 1 c. sugar
- 1/4 c. water
- 3/4 c. heavy cream
- 4 Tablespoons butter
- 1 teaspoon sea salt
- 1/2 c. pecans, chopped
- Preheat the oven to 325 degrees. Spray a Bundt pan with baking spray.
- In a large bowl combine the flour, sugar, brown sugar, salt, baking powder, and baking soda. Mix well and set aside.
- In another large bowl cream the butter. Add in the caramel creamer, vanilla, bourbon, and eggs and mix until blended.
- Add the flour mixture to the butter mixture and mix until combined.
- Pour into the Bundt pan and bake for 50-55 minutes or until a toothpick inserted into the cake comes out clean.
- As soon as the cake comes out of the oven use a skewer and poke holes in it while it's still in the pan.
- To make the bourbon butter sauce combine all ingredients in a small saucepan over medium heat. Cook for 10 minutes, stirring frequently, but not allowing it to boil. Remove from heat and immediately pour over top of the cake in the pan.
- Allow the cake to cool completely before running a butter knife around the edges then inverting it onto a plate.
- To make the caramel sauce combine the sugar and water in a heavy bottom medium saucepan over medium heat. Increase the heat to medium high and boil, stirring on occasion, until the mixture turns amber in color.
- Immediately remove from heat and slowly add in the heavy cream while stirring. The mixture will bubble and spit so be careful.
- Add in the butter and salt and mix until combined. Allow to cool for 5-10 minutes then drizzle over top of cooled cake. Sprinkle with the pecans.
Recipe adapted from Wishes N Dishes