Salted Caramel and Peanut Bundt Cake

My boss was leaving us to embark on new adventures, which made us all very sad. Mark is one of life's ace people, and there's going to be a huge, vacuous hole where his filthy laugh once sat. So, there was only one way to send him off; a massive cake. A couple of months before, he had sent me a link to this gooey salted caramel and peanut creation he had found whilst scouting the internet. It had to be recreated as a bundt!

I think this one has the new record. It was cut into at 10.30am, and I was getting complaints from other teams by about 11am that it had all gone. It's rich, gooey, and a bit like eating crack in cake form; moreish.

I made this in my beautiful Nordic Ware Elegant Party bundt tin, which captures the glaze just perfectly.

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 350g Homepride plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 200ml caramel yoghurt (I used Muller Caramel and Peanut)
• 3 tbsp good quality crunchy peanut butter
• 1 jar of salted caramel dessert sauce (I used Tesco Finest)
• 1 bag of Butterkist Salted Caramel popcorn (optional)

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour. 
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
6. Pour the yoghurt into a jug.
7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
8. Give everything a quick mix on a low speed for about 10 seconds.
9. Remove three heaped tablespoons of batter, and pop into a small bowl. 
10. Stir the peanut butter into this smaller bowl.
11. Add half of the cake mix to your prepared tin, followed by the peanut mix.
12. Spread the peanut mix into an even layer, and cover with the remaining 'standard' batter.
13. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
14. Leave the cake to cool for ten minutes before removing from the tin.
15. When the cake is fully cool, warm your salted caramel sauce int he microwave, and tip it over the cake. 
16. Fill the bundt hole with the popcorn, and you're ready to roll!

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.