Sour Cream Bundt Cake Recipe with Caramel Sauce | Easy Recipe + How to Make Caramel

This delicious Bundt cake recipe is loaded with sour cream, almonds, amaretto and is topped off with a homemade caramel sauce for an unbelievable flavor.

Man do I love Bundt cakes…

I know I don’t make them often, but every day I get a little bliss.

It starts at about 5:30 in the morning and it lasts for about 90 minutes. It’s 90 minutes of silence, still, quietness before the day starts.

I usually do a little reading in the morning, reflecting, some work, all while drinking coffee and if I’m lucky enough a slice of Bundt cake.

Don’t get me wrong I love seeing my family when they wake up, but that little bit of me time with a big hot black coffee and a delicious slice of homemade sour cream bundt cake is just glorious!

Some people may think of Bundt cakes as a dessert, but to me it’s a sweet breakfast treat!

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Sour Cream Bundt Cake Recipe with Caramel Sauce

For the Bundt Cake:
1 cup of softened unsalted butter
1 cup of sugar
1 cup of packed light brown sugar
6 large eggs
2 cups of Bob’s Red Mill Pastry Flour
1 ½ cups of Bob’s Red Mill Almond Flour
½ teaspoon of baking soda
2 teaspoons of baking powder
pinch of sea salt
1 cup of sour cream
1 tablespoon of vanilla
1 tablespoon of amaretto

For the Caramel Sauce:

1 cup of packed light brown sugar
¼ cup of unsalted butter
¼ cup of evaporated milk
¼ cup of heavy whipping cream
¼ teaspoon of sea salt

Serves 20

Prep Time: 15 minutes

Cook time: 70 minutes

Rest time: 60 minutes

Preheat the oven to 325°.
Add the butter and sugars to a standing mixer with the paddle attachment and mix on high speed until light and fluffy, about 5 to 7 minutes.
Next, add in 1 egg at a time until combined on medium speed.
In a separate medium size bowl whisk together the flours, baking soda, baking powder and salt until combined.
Add ½ of the dry ingredients on low speed into the creamed butter and sugar until combined. Next, add in the sour cream followed up by adding in the rest of the dry ingredients.
lastly, mix in the vanilla and amaretto until combined.
Transfer the batter to a 10 cup Bundt pan and bake at 325° for 60 70 minutes or until browned and firm.
Cool completely too room temperature on a cooling rack, then remove the cake from the pan and place on a serving plate or tray.
Caramel: Add all of the ingredients to a medium size pot and mix over medium heat until melted and smooth.
Pour the caramel over top of the cooled bundt cake. how to make caramel