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Caramel - Copia Bundt® Cake

User Rating 4 Star Rating (1 Review)

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If you love caramel and cream cheese, this is the cake for you.

Thanks to Nordic Ware for sharing this picture and recipe.

2007, Nordi Ware licensed to About.com, Inc. for limited usage.
Here's one of the ten finalists in the 2007 "Bundts® Across America" Contest from Nordic Ware. It was baked in the Bavaria Bundt® Pan. Thanks to Nordic Ware for permission to use this Thanksgiving recipe.

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Ingredients:

  • Cake:
  • 1 ½ cups all-purpose flour
  • ½ cup dutch process unsweetened cocoa
  • ½ tsp baking soda
  • 4 oz bittersweet chocolate, melted
  • 1 tsp vanilla
  • 1 2/3 cups sugar
  • ¾ cup, unsalted butter, softened
  • 4 eggs, room temperature
  • ½ cup plus 2 tbsp buttermilk
  • 1/8 cup whole milk yogurt
  • Approximately 15 caramels
  • Filling:
  • 6 oz. Cream cheese, softened
  • 1 egg, room temperature
  • 1/3 cup powdered sugar
  • ½ tsp vanilla
  • Caramel Sauce:
  • 1/3 cup heavy cream
  • 1 cup caramel candies
  • ½ cup finely chopped pecans
  • ---
  • Whole or coarsely chopped pecans for serving

Preparation:

Make filling. Beat softened cream cheese and egg until well blended. Add powdered sugar and beat thoroughly. Add vanilla. Set aside.

Make cake. Preheat oven to 350 degrees. Spray a Nordic Ware Bavaria Bundt pan with cooking spray. Use a pastry brush to spread cooking spray to coat every surface of the Bundt pan. Invert onto paper towel to let excess cooking spray drip off pan.

In a medium mixing bowl, sift together flour, cocoa and baking soda. Set aside.

In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time. Beat thoroughly after each addition. Scrape the sides of the bowl. Beat in melted chocolate. Beat in vanilla and yogurt.

Add flour mixture to the butter mixture in three parts, alternating with buttermilk. Beat thoroughly after each addition.

Pour half of the batter into prepared Bundt pan. Pour cream cheese filling over the batter. Do not let the filling touch the outer sides of the Bundt pan. Pour the rest of the batter into Bundt pan so the pan is three quarters of the way full. Drop coarsely chopped caramels into batter.

Baking instructions: Bake for 55-60 minutes or until toothpick comes out clean after being inserted into cake. Remove cake from oven and let cool on a rack for ten minutes. Invert cake onto platter.

Serving recommendations: Make sauce right before serving. In the top unit of a double boiler, melt caramels with heavy cream. After caramels are melted, remove from heat and stir finely chipped pecans into caramel sauce. Serve immediately and top with whole or coarsely chopped pecans.

All About Baking in Bundt® Pans
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User Reviews

Reviews for this section have been closed.

 4 out of 5
Wish we could see the insides, Member cmzanna

I haven't had much luck baking with candies inside - it either melts into nothing or burns before the cake is completely cooked. I'd love to see how this is supposed to look on the insides. Anyone made this recipe and could tell me?

1 out of 7 people found this helpful.

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