#BundtAMonth: Salted Butterscotch Caramel Bundt Cake with Tuaca Recipe

Ingredients

• 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
View Full Recipe at The Spiced Life