Contents may test willpower. That is what should be on a container of dulce de leche. The thick, sweet caramel with a glossy deep brown color is irresistible. Spoons want to jump in, scoop up a big dollop, and bounce back into my mouth. Strength is mustered and a lid seals it up. It gets pushed to the back of the fridge in hopes of quieting it’s calls. Besides, there is dulce de leche bundt cake to eat. Goodbye spoons and hello forks.
Making dulce de leche can be very easy. Yes, there is a long, old-fashioned, from-scratch method using milk and sugar. The super easy way is with a can of sweetened condensed milk slowly heated in a crock pot filled with water. I did a less than super easy method for the topping on my Torticas de Moron (Cuban Sugar Cookies) which I would not do again. The slow cooker one is the best. You can also buy dulce de leche. Look for it by canned milk products or in a Hispanic food section.
Caramel is the theme for July’s Bundt-A-Month. The fun of the monthly challenge is figuring out what cake to bake. Each one has its own variations. Seeing all the different cakes is quite exciting. I decided to go with two types of caramel; dulce de leche and toffee. The toffee chips give a subtle extra texture and flavor to the moist cake. They add a slight crunch which is reminiscent of nuts.
What is your favorite type of caramel? Do you like chewy pieces, crunchy toffee, thick sauce, or creamy frosting? Salted or not? There are so many choices and lots of them are used in the cakes baked for July’s Bundt-A-Month. Scroll down to see the list and join me in visiting each one to read all about the caramel goodness.
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup firmly packed dark brown sugar
- 1 cup dulce de leche
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, at room temperature
- 1 cup toffee chips
- Preheat oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and brown sugar in a large bowl using an electric hand mixer on high speed.
- Add the dulce de leche and beat until combined.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla and beat to combine.
- Add the flour mixture in three additions, alternatively with the buttermilk in two additions, mixing on low speed until just combined. Do not over mix.
- Stir in the toffee chips.
- Pour batter into prepared bundt pan and spread batter evenly in the pan. If using a smaller 10-cup bundt pan, only fill pan about ¾ full. You can use the extra batter to make cupcakes.
- Bake for 50 to 55 minutes or until a cake tester or toothpick when inserted into the center comes out clean.
- Cool cake in the pan for 15 minutes. Turn out cake on to a wire rack. Cool completely.
- Dust cake with confectioners sugar. Transfer cake to a serving plate. Slice, serve, and enjoy!
Recipe adapted from one on the My Opera website.
Ready for more bundts? These 13 gorgeous cakes with caramel in every form will be inspiration enough for you to bake with us this month:
- Brown Butter Bundt Cake with Salted Caramel Icing by Holly from A Baker’s House
- Buttermilk Bundt Cake with Salted Caramel Icing by Carrie from Poet In The Pantry
- Caramelized Apple Bundt Cake by Lora from Cake Duchess
- Caramel Pound Cake by Veronica from My Catholic Kitchen
- Chocolate Bundt Cake with Salted Caramel by Alice from Hip Foodie Mom
- Double Glazed Caramel Mocha Bundt by Stacy from Food Lust People Love
- Dulce de Leche Bundt Cake by Renee from Magnolia Days
- Dulce de Leche Swirl Pound Cake by Anuradha from Baker Street
- Orange Caramel Bourbon Bundt Cake by Paula from Vintage Kitchen Notes
- Salted Butterscotch Caramel Bundt Cake by Laura from The Spiced Life
- Salted Caramel Mini Apple Cake Bundts by Anita from Hungry Couple
- Snickers Bundt Cake by Karen from In The Kitchen with KP
- Vanilla Bean Salted Caramel Bundt Cake by Kate from Food Babbles
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a bundt using caramel
- Post it before July 31, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Caramel Swirl Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.