I was a little doubtful how this was going to turn out after making the burnt sugar liquid which goes into the cake and frosting. It has such an odd flavour, first you taste tropical coconut, then it's lemony, and then a subtle burnt flavour. But once the cake and frosting are made the flavour combination is perfection. I probably didn't burn the sugar enough since my cake didn't turn out quite the rich amber colour but I was nervous to ruin it.
The cake tasted even better the second day, the flavours seemed more pronounced somehow. It's a pretty rich and heavy cake so if you're serving it after dinner warn your guests to save some serious room!
|Photo by Jamie Lacey Photography|
Burnt Sugar Bundt Cake with Caramel Rum Frosting
from Baked Explorations
½ cup granulated sugar
For the Burnt Sugar Liquid
For the Burnt Sugar Liquid
1/2 cup heavy cream
Approximately 3/4 cup coconut milk
1 ½ tablespoons fresh lemon juice
For the Bundt Cake
3 cups all-purpose flour
1 teaspoon baking powder
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 1 1/4 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 325 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking 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, beating 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 a 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. Use an offset spatula to spread the frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving.
Caramel Shard Topping
This caramel shard decoration is entirely optional—but it looks spectacular. Ingredient – 1/2 cup granulated sugar. Place the sugar in a small saucepan. Add enough water—it takes approximately 1 teaspoon—to make it the texture of wet sand. Cook on high heat until the sugar turns amber. Pour the caramel onto a half-sheet pan lined with a Silpat (or other silicone nonstick) baking mat. Let cool. Break the cooled caramel into small shards and use them to decorate the frosted cake.