Bundt cake with nuts and caramel

Bundt cake with nuts and caramel

Nuts always remind me of the autumn. You can try using hazelnuts instead of walnuts if you’d like to. This bundt cake is so tasty because it combines sweet sponge with salty caramel and savoury nuts. Delicious!

Ingredients for the cake:

– 4 eggs
– 150 g granulated sugar
– 1 sachet vanilla sugar
– 200 g self-raising flour
– 200 g butter
– 1 tbsp vanilla essence
– 4 tbsp walnuts
– Handful of pumpkin or sunflower seeds
– Pinch of salt

Ingredients for the caramel:

– 200 g brown sugar
– 50 g butter
– 150 ml cream
– 1 tsp vanilla essence
– Pinch of salt


Preheat the oven to 180°C.

Beat the eggs together with the sugar and vanilla sugar, 

until light and fluffy. Add the baking powder and a pinch of salt. Melt the butter in a saucepan. Stir the vanilla essence into the melted butter and then add this to the mixture. Fold in the pumpkin or sunflower seeds. Pour the mixture into a greased bundt tin. Bake the cake in the oven for about an hour.

While the cake is in the oven, you can start making the caramel. Melt the butter with the sugar in a saucepan over a low heat. Stir the salt, vanilla essence and cream into the melted butter and sugar. Allow to thicken over a low heat and then remove from the heat and leave to cool. Take the bundt cake out of the oven. You can check whether it’s ready by inserting a skewer. If the skewer comes out dry, the cake is baked. Allow the bund cake to cool. Pour the caramel over the cake and sprinkle the walnuts over the top.