Advertisements
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
For the Topping:
- Fresh strawberries, sliced
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
- Prepare the Cake Batter:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, milk, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake the Cake:
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Make the Caramel Sauce:
- In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Carefully add the butter, whisking until fully melted.
- Slowly pour in the heavy cream, whisking until smooth. Remove from heat and let cool slightly.
- Assemble the Cake:
- Once the cake has cooled, drizzle the caramel sauce over the top.
- Arrange the sliced strawberries on top of the cake.
- Serve:
- Slice and serve the cake with extra caramel sauce on the side, if desired.