Classic Vanilla Bundt Cake with a Salted Caramel Drizzle
Caramel Sauce
  1. Preheat oven to 350 degrees F. and grease bundt pan.
  2. In a large bowl, whisk together both flours. Set aside.
  3. In a separate medium bowl, whisk sugar, eggs, oil, vanilla and sour milk.
  4. In four separate additions add the dry ingredients to the wet ingredients until a smooth, slightly thick batter forms.
  5. Pour the batter evenly into the prepared bundt pan and bake for 20-25 minutes or until the edges are golden and the cake tester comes out clean.
  6. Remove the bundt from the oven and transfer over to a wire rack. Allow enough time for the cake to settle and cool off.
  7. In the meantime, prepare the caramel sauce.
  8. In a small saucepan over medium heat, add the sugar. Let it sit for several minutes until it dissolves and browns. Immediately add butter and cream. Until a golden thick consistency forms. Remove from the heat and immediately transfer to a heat proof bowl. Let the caramel to cool completely.
  9. Once the sauce has cooled, drizzle liberally over the bundt and sprinkle coarse sea salt over the caramel.
Recipe Notes