+The Bundt Cake
°120g soft butter
°170g brown sugar
°2 teaspoon baking powder
°1 teaspoon natural vanilla extract
°Salted butter caramel
°150 g caster sugar
°20 cl lukewarm liquid full cream
°1 pinch of fleur de sel
Preheat oven to 180°. Butter your bundt cake pan.
In a bowl, beat the butter with the brown sugar until smooth.
Then add the eggs, one at a time and beat well between each addition.
Pour the flour mixed with the yeast in three times, mixing well between.
Add the natural vanilla extract and mix well. Pour the mixture into the mold and bake for about 40 minutes.
When your cake is ready, unmold it and let cool on a wire rack for a few minutes.
Prepare the caramel: in a heavy-bottomed saucepan, melt the sugar until it browns and add the butter, stirring briskly. Then, off the heat, add the cream, the fleur de sel and then put everything back on the heat, stirring to allow it to thicken slightly. Book
Once the caramel has cooled slightly, coat the bundt cake and Enjoy !