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Receta #BundtAMonth: Salted Butterscotch Caramel Bundt Cake with Tuaca

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Ingredientes

  • Caramel Pound Cake by Veronica from My Catholic Kitchen
  • Dulce de Leche Swirl Pound Cake by Anuradha from Baker Street
  • 3 cups AP flour (fluffed, spooned and leveled)
  • ½ t baking powder
  • ½ t baking soda
  • ½ t fine salt
  • 1 cup/8 oz (2 sticks) unsalted butter, softened
  • 1¼ cups granulated sugar
  • 4 large eggs
  • 2 t vanilla paste (use seeds from vanilla beans or more extract if you cannot find)
  • 2 t vanilla
  • ½ t coarse grey sea salt
  • 7 oz container 2% Greek yogurt
  • 2 T Tuaca liquor
  • For the caramel butterscotch glaze:
  • 1 cup sugar
  • 1 T agave
  • 1 cup water
  • 5 T unsalted butter, cut into cubes
  • 1 t coarse salt
  • about 1 T coarse grey sea salt for sprinkling
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