Bourbon Caramel Cake

This super impressive Bourbon Caramel Cake is actually ridiculously easy to pull off and is perfect for entertaining!
It really couldn’t be simpler. You whip up a quick fool-proof caramel sauce spiked with bourbon and pour it in a cake pan.  And then cover it in a super easy cake batter that takes minutes to mix together.  Throw it in the oven and BOOM… magic.

The best part about this cake? You can really taste the bourbon. 

And it pairs so well with the caramel. It’s like they were meant to be together. 
The only thing missing is you and a fork.

Ingredients:

1 c butter, softened

1/2 c shortening

2 c light brown sugar

5 large eggs, room temp

5 oz half and half, room temp

2 T Four Roses Bourbon

3 c all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 T pure vanilla extract
Caramel Glaze:

1/2 c firmly packed light brown sugar

1/2 c Four Roses Bourbon

1/4 c whipping cream

1/4 c butter

1 tsp pure vanilla extract

1 1/4 c powdered sugar

Preheat oven to 325 degrees. Cream butter and shortening at medium speed. Graduallly add brown sugar, beating until light and creamy. Add eggs, 1 at a time, beating just until blended.

Add bourbon to half and half, set aside.Stir together flour, baking powder, and salt in a separate bowl. 

Add flour mixture alternately with milk mixture to creamed ingredients beginning and ending with flour. Beat at low speed just until blended after each addition.Stir in vanilla. 

Pour batter into a greased and floured 10 inch bundt (12 cup) pan.

Bake at 325 for 1 hour 5 to 10 minutes.A long wooden pick inserted in the center should come out clean when cake is done. Cool in pan on wire rack 10 to 15 minutes; remove from pan.Remove cake from pan and cool completely on a wire rack. 

It will take about an hour for the cake to cool completely.

Caramel Glaze:

Bring brown sugar, bourbon, whipping cream, and butter to a boil in a 2 quart sauce pan over medium heat. Whisk constantly. Boil 1 minute. Remove from heat and stir in vanilla. Gradually whisk in powdered sugar until smooth and mixture begins to thicken. 

This will take 3 to 5 minutes. Immediately pour frosting over cooled cake.

Pumpkin Donuts 

I am in love with pumpkin everything since one of my favorite food bloggers hipped me to Pumpkin desserts two years ago. So this would be perfect for morning and after school treats as well with coffee or tea or my favorite Almond Milk! Also perfect for fall and upcoming holidays!

1 ½ cups Gluten Free Flour½ cup beet sugar (you can use regular old cane sugar in place)

1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1/3 cup canned pumpkin

2 tablespoons vegetable oil

½ cup coconut milk

½ cup beet sugar

¼ cup coconut milk

2 tablespoons coconut oil

1 teaspoon maple extract pinch of salt finely chopped pecans if desired
Instructions

In a medium mixing bowl, combine all of the dry ingredients.In a small bowl, combine the wet ingredients and then add them to the dry ingredients. Mix well until you have a thick batter. I then spoon the batter into a Ziploc and snip off the corner to make a piping bag to handle the sticky batter.

Add the batter to a greased doughnut pan or mini doughnut baker.

Bake 8-10 minutes at 350 degrees in the oven or 5 in the mini doughnut baker.

While the doughnuts are baking, make the glaze.In a small saucepan, combine the sugar, coconut, coconut oil, maple and salt. Bring to a simmer and cook about 4 minutes. Remove from heat and let cool slightly.Dip the doughnuts in the glaze (up to twice!) and garnish with pecans if desired.