PHASE 1: Prep Like a Pro (10 mins)
Pan prep: Generously grease Bundt pan with butter → dust with 1 tbsp sugar + 1 tsp flour (shakes off excess).
Dairy temp: Microwave butter/cream cheese 5 sec → rest 2 mins (room temp = no lumps).
Dry mix: Whisk flour + baking powder/soda + salt → sift 2x (aerates = lighter crumb).
💡 Game-Changer: Cold pan = even baking. Never preheat pan.
PHASE 2: Batter Without Tears (15 mins)
0:00
Creambutter + cream cheese3 mins
Pale yellow, ribbons form
3:00
Add sugar → beat 4 mins
Graininess disappears
6:00
Add eggs1 at a time→vanilla
Fully incorporated before next egg
9:00
Alternate dry mix + sour cream →8 strokes max
Batter should flow like lava
14:00
Fold in ½ cup warm caramel
Swirls, not fully blended
⚠️ Critical: Overmixing = tough cake. Mix 8 strokes max with spatula.
PHASE 3: Bake to Perfection (55 mins)
Bake: 325°F for 50–55 mins until:
✅ Toothpick test: Clean with no crumbs
✅ Edges pull from sides
✅ Internal temp 200°F (thermometer in center)
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