Butter Bundt cake with caramel and fleur de sel

Here’s a cake that everyone will love – guaranteed! Not only is it original, but its flavour is out of this world!

Preparation

  1. Preheat the oven to 325°F (160°C).
  2. In the bowl of a stand mixer, mix together the flour, sugar, salt, baking powder and baking soda.
  3. Next add the butter, vanilla seeds, caramel latte milk, milk, lemon juice and eggs. Mix together on medium speed for 2 to 3 minutes or until smooth.
  4. Pour the cake dough into a well-buttered Bundt pan and level out. Place in the middle of the oven and cook for about 50 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and make 12 holes in the cake using the handle of a wooden spoon. Do not make the holes too deep, as you don’t want to ruin the bottom of the cake (which will become the top when you invert it).
  5. Meanwhile, preheat a small saucepan on medium heat. Add the butter sauce ingredients and stir for 4 to 5 minutes until the butter has melted and the sugar has dissolved. Pour the mixture all over the cake, filling the holes. Let cool completely for about 2 hours.
  6. Carefully run a knife along the sides of the pan to loosen the cake. Turn the cake out onto a serving plate with a few brisk taps. Top with the caramel spread and garnish with a few pinches of fleur de sel. Slice up and enjoy!

Le Coup de Grâce

Montreal, Quebec

Samuel Joubert may claim he’s no professional chef, but his immeasurable love of all things food-related sets him apart from other epicureans.

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