Caramel Latte Bundt Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 9 inch cake
 
Ingredients
  • 8 tbsp unsalted butter, chilled and diced, plus more for the pan
  • 2 cups all-purpose flour (8 oz.)
  • 1½ cups light brown sugar, packed
  • ½ cup white sugar
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 egg, at room temperature
  • 2 tbsp instant espresso dissolved in 1 tbsp hot water
  • 1 tsp vanilla extract
  • ½ cup cappuccino chips*
Caramel Glaze:
  • 4 tablespoons of butter
  • ½ cup brown sugar
  • 2 tablespoons heavy cream/milk
  • ½ teaspoon vanilla extract
  • ½ cup powdered sugar
Espresso Glaze:
  • 3 tbsp milk, plus more if needed
  • 1½ tsp instant espresso powder
  • ¼-1/2 cup powdered sugar
Instructions
  1. Arrange a rack at center position and preheat the oven to 350 degrees F. Thoroughly butter (or spray) the inside and all ridges of a 9 inch bundt pan**.
  2. In a large bowl, stir together the flour, and sugars. Add the diced butter and use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Remove ½ cup to a small bowl, set aside.
  3. Add the baking powder, baking soda, and salt to the large bowl with the flour mixture and stir to combine. In a medium sized bowl or glass measuring cup, whisk together the buttermilk, egg, dissolved espresso, and vanilla and then stir them into the dry ingredients just until well combined. Stir in the chips.
  4. Ladle half of the batter into the prepared pan and spread evenly with a spatula. Sprinkle the reserved crumb mixture over the batter. Repeat with the remaining batter.
  5. Bake until a tester inserted into the center of the cake comes out clean, 35-40 minutes.
  6. Cool the cake to room temperature. Then run a sharp knife around the inside edge of the pan to loosen the cake. Carefully flip the cake onto a wire rack or cake plate. Drizzle glazes over cooled cake and serve.
For the Caramel Glaze:
  1. In a small saucepan over medium heat, melt the butter. Add the brown sugar and cream and stir until smooth. Cook for one minute and remove from heat. Let cool slightly and then whisk in the vanilla and powdered sugar. Add more powdered sugar or milk to the glaze to thicken or thin it out.
For the Espresso Glaze:
  1. Dissolve the espresso powder in the milk. Add the powdered sugar gradually, stirring into the espresso mixture until it has reached your desired consistency.
Notes
Cappucino chips add a fun element to the recipe and can be found here. Chocolate chips would be great too, or they can be left out.

* A variety of pans would work for this recipe. I used a full-sized bundt pan which was only about half-way filled. A 6-inch bundt would work as well. Other options are- a tube pan, or a 9 inch cake pan.

Recipe by The Baker Chick at https://www.thebakerchick.com/caramel-latte-bundt-cake/