Brown Sugar Bundt Cake with Caramel Glaze

Brown Sugar Bundt Cake:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups brown sugar, firmly packed
• 1/2 cup granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup sour cream
• 1 1/2 Tbsp vanilla extract
• 1/2 cup milk

Caramel Glaze:

• 5 Tbsp unsalted butter
• 1/3 cup brown sugar, firmly packed
• 1/2 tsp caramel extract (we used Watkins)
• 1/2 to 2/3 Cup Confectioner’s sugar (more or less for desired consistency)
• 1 Tbsp milk

Preheat oven to 350°F. Prepare Pirouette Bundt Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside. Using a stand mixer with paddle attachment on medium speed, beat butter, brown sugar and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing after each addition. Mix in sour cream and vanilla extract. Reduce mixer speed to low and add the flour in 3 portions, alternating with the milk in 2 portions. Mix until just combined.

Transfer batter to prepared pan, filling only ¾ full and smooth top with a spatula. Tap pan gently on towel on counter to settle batter and remove air bubbles. Bake 45-48 minutes or until tester comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely before glazing.

Caramel Glaze:

On medium low heat, melt butter in a small saucepan. Add brown sugar and caramel extract and incorporate well. Remove from heat. Stir in Confectioners’ sugar starting with 1/2 cup amount and then milk. Add more Confectioner’s sugar or milk to get to desired consistency. Drizzle glaze over cooled cake.