Caramel Latte Bundt Cake

An amazing, fluffy, moist bundt cake. It has mild coffee flavor that is complimented so well with the caramel and espresso glazes

8 tbsp unsalted butter, chilled and diced, plus more for the pan
2 cups all-purpose flour, 8 oz.
1 1/2 cups light brown sugar, packed
1/2 cup white sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg, at room temperature
2 tbsp instant espresso dissolved in 1 tbsp hot water
1 tsp vanilla extract
1/2 cup cappuccino chips

Caramel Glaze:

4 tablespoons of butter
1/2 cup brown sugar
2 tablespoons heavy cream/milk
1/2 teaspoon vanilla extract
1/2 cup powdered sugar

Espresso Glaze:

3 tbsp milk, plus more if needed
1 1/2 tsp instant espresso powder
1/4-1/2 cup powdered sugar

• Arrange a rack at center position and preheat the oven to 350 degrees F. 
• Thoroughly butter (or spray) the inside and all ridges of a 9 inch bundt pan
• In a large bowl, stir together the flour, and sugars. 
• Add the diced butter and use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. 
• Remove 1/2 cup to a small bowl, set aside.
• Add the baking powder, baking soda, and salt to the large bowl with the flour mixture 
• Stir to combine. 
• In a medium sized bowl or glass measuring cup, whisk together the buttermilk, egg, dissolved espresso, and vanilla 
• Stir them into the dry ingredients just until well combined. 
• Stir in the chips.
• Ladle half of the batter into the prepared pan and spread evenly with a spatula. 
• Sprinkle the reserved crumb mixture over the batter. 
• Repeat with the remaining batter.
• Bake until a tester inserted into the center of the cake comes out clean, 35-40 minutes.
• Cool the cake to room temperature. 
• Run a sharp knife around the inside edge of the pan to loosen the cake. 
• Carefully flip the cake onto a wire rack or cake plate. 
• For the Caramel Glaze:In a small saucepan over medium heat, melt the butter. 
• Add the brown sugar and cream and stir until smooth. 
• Cook for one minute and remove from heat. 
• Let cool slightly and then whisk in the vanilla and powdered sugar. 
• Add more powdered sugar or milk to the glaze to thicken or thin it out.
• For the Espresso Glaze:Dissolve the espresso powder in the milk. 
• Add the powdered sugar gradually, stirring into the espresso mixture until it has reached your desired consistency.
• Drizzle glazes over cooled cake and serve.

Recipe: The Baker Chick