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Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
Prepare the Cake Batter:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients.
Stir in the vanilla extract and crushed caramel cookies until evenly distributed.
Bake the Cake:
Pour the batter into the prepared bundt pan and spread evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Prepare the Caramel Glaze:
In a small saucepan, heat the granulated sugar over medium heat until it melts and turns golden brown.
Carefully add the butter to the melted sugar and stir until combined.
Slowly pour in the heavy cream, stirring continuously until the glaze is smooth.
Remove from heat and stir in the vanilla extract.
Glaze the Cake:
Once the cake has cooled completely, drizzle the caramel glaze over the top.
Let the glaze set for a few minutes before slicing and serving.
Prep Time: 20 minutes
Cook Time: 55-65 minutes
Total Time: 2 hours (includes cooling time)
Kcal: Approximately 450 per serving
Tips:
For an extra touch, sprinkle a few extra crushed caramel cookies on top of the glaze.
Ensure the cake is completely cool before applying the glaze to prevent it from melting.
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