Friday, February 18, 2011

Buttermilk Bundt Cake


We used the recipe from Joy of Cooking for buttermilk layer cake, then Bella melted a block of caramel and drizzled it over the top. Served warm it was gooey. The next day the cake was wearing something of a helmet--still tasty, but more work to eat.

9 comments:

Suzanne said...

I haven't made this cake in years, but I do remember how delicious it was! My choice of frosting for this cake was a mocha whipped froth, light and tasty. Now I must make this for dessert Sunday!

Sarah said...

That looks pretty irresistably delicious, but I can see where the "helmet" problem could pop up as the caramel hardens. Hope nobody has braces :-)

Kate at Wonderful Life Farm said...

Beautiful photograph! The way the caramel is draping off the cake makes my mouth water!

MrsSM said...

It looks wonderful!

I'm curious as to what you mean by "block" of caramel--did the caramel come that way?

Shelley in SC said...

I think I'd be willing to "struggle through" eating that "caramel helmet." Good thinking, Bella!

Farrah said...

As a Southerner I use far too little of buttermilk. I need to step it up!

Anonymous said...

Looks yummy! A short stint in the microwave might be just the ticket for solving the helmet problem.

Anonymous said...

I'll bet the helmet causes you to burn more calories while eating it. Awesome.

Anonymous said...

Ooohhh, buttermilk cake!!!!!
This is a very good looking cake!

Try this next time to replace the helmet....melt the caramel in a pot with whipping cream to make it stay soft.

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