Honey Bundt Cake with Honey Caramel Glaze
Course:
Dessert
Cuisine:
American
INGREDIENTS:
Cake:
- 1 cup white sugar
- 1 cup vegetable oil
- 2 eggs
- 1/2 cup honey
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- powdered sugar for
Honey Caramel Glaze:
- 1 cup sugar
- 4 Tablespoons water
- 1.5 Tablespoons honey
- ¼ teaspoon sea salt
- ½ Cup heavy whipping cream
- ¼ tsp mad bourbon vanilla extract
DIRECTIONS:
Cake:
- Preheat the oven to 325 degrees F. Grease and flour a 9 inch Bundt pan.
- In a large bowl, stir together the sugar and oil. Beat in the eggs with an electric mixer on medium about 1 minute, then stir in the honey, vanilla and yogurt.
- Combine the flour, baking powder, baking soda, salt, cinnamon and cardamom; stir into the batter just until moistened.
- Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan.
- Lightly dust top of cake with powdered sugar.
Honey Caramel Glaze:
- Cook over medium heat, stirring gently, the sugar, water and honey. Once the caramel begins to boil, continue to stir and cook for about 5 minutes. Then remove the pan from heat.
- Slowly add about a quarter of the cream, stirring into hot caramel. Add the sea salt, and then slowly add the rest of the cream. Stir in the vanilla extract.
- Let cool and drizzle over the cake