Whether served at a gathering, enjoyed as a treat, or given as gifts, these bite-sized cakes are an indulgent way to impress your guests. Perfect for the holiday season or any celebration, they bring a gourmet twist to classic comfort flavours.
Mini Bourbon Caramel Pretzel Bundt Cakes Recipe
Makes 10
Ingredients:
125g unsalted butter, chopped
¼ cup bourbon
2 cups plain flour
1 tsp bicarbonate of soda
1 ¾ cup hazelnut meal
1 ½ cups caster sugar
½ cup firmly packed dark brown sugar
50g pretzels, crushed, plus extra to decorate
2 eggs
½ cup buttermilk
Bourbon Caramel
50g unsalted butter, chopped
⅓ cup firmly packed brown sugar
¼ cup golden syrup
½ cup single cream
2 tbsp bourbon
Method:
Preheat oven to 180°C (160°C fan forced). Grease 10 well-greased 1-cup-capacity (250ml) Bundt tins.
Place butter, 1 cup water and bourbon in a small saucepan over medium heat and cook until the butter is melted. Set aside.
Place the flour, bicarbonate of soda, hazelnut meal, sugar, brown sugar and crushed pretzels in a large bowl and whisk to combine. Add the eggs, buttermilk, and a pinch of salt to the butter mixture and whisk until smooth.
Pour into Bundt tins. Place on a baking tray and cook for 30 minutes, or until a skewer inserted comes out clean. Set aside in the tin to cool for 10 minutes before turning out onto a wire rack to cool completely.
Meanwhile, to make the bourbon caramel, place butter, sugar, golden syrup, cream and bourbon in a medium saucepan over medium heat; stir until sugar is dissolved. Bring to boil and cook for 10 minutes, or until thickened. Let it cool for 10 minutes, before pouring over the cakes and topping with pretzels to serve.
Smart Tip:
For a large version, use a 10-cup capacity (2.5 litre) Bundt tin and bake for 50 minutes, or until a skewer inserted comes out clean.
