Kimberly Kozicki
This Amish Friendship Bread recipe was submitted by Kitchen Friend Kimberly Kozicki … it’s a gourmet twist to our favorite recipe, offering a heady hit of caramel with a crunchy sea salt finish.
>> Need an Amish Friendship Bread Primer with the ten day instructions? Go here!
Salted Caramel Amish Friendship Bread Bundt Cake
Ingredients
- 2 sticks butter soft (room temperature)
- 1 cup sugar
- 4 large eggs
- 3 teaspoons vanilla
- 1 cup greek yogurt
- 1 cup Amish Friendship Bread Starter
- 3 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 box butterscotch instant pudding
- Caramel Glaze or caramel ice cream topping optional
- pinch of sea salt
Instructions
- Preheat oven to 350° F (175° C).
- Using a stand mixer with a paddle attachment, beat butter until light and fluffy, about 3 minutes.
- Add sugar and beat until pale and creamy.
- Add eggs, one at a time.
- Add greek yogurt and beat until incorporated.
- Add starter and beat until incorporated.
- In a separate bowl, whisk flour, baking powder, baking soda, salt and butterscotch pudding mix.
- Slowly add flour mixture to the mixer.
- Pour batter into Bundt pan sprayed with cooking spray.
- Bake for an hour (or until toothpick comes out clean).
- Allow to cool then remove cake from pan.
- Drizzle caramel ice cream topping over cake (or try a Caramel Glaze) and finish with a pinch of sea salt.
- Enjoy!
Have you made this?Mention @friendshipbreadkitchen or tag #friendshipbreadkitchen!
>> Have you tried this recipe? Share your best pic with us or leave a comment below and let us know how it worked for you!
I was given a starter over 20 years ago and made plenty of breads for my children’s teacher’s and bus drivers, my children are now 31 and 35, I wanted to start back and had to hunt for a recipe to make my own starter and I found this website and glad I did. Now I’m baking every 10 days, the one thing I’m not doing is adding the additional sugar and cinnamon topping because that makes it even more sweet but even without it that does not take away from the taste at all, please keep the recipes coming
What size box of instant butterscotch pudding do we use….small or large?
Either size, Trudy — the larger size makes it more moist, but some prefer a single small box so the butterscotch flavor isn’t too overwhelming.
Delicious!
I think this cake would be so nice to gift with my new neighbor who looks a tad tired after her move in, of course saving just a little to share with my sister’s family on Christmas morning with pressed coffee.
I have to make this. I just love sweet and salty.I love Tom’s idea of toffee bits.
As all of us know the internet is a source of ideas which we are intended to apply our own slant to, but I followed this recipe pretty closely and loved the result. The only changes I made were to stir in 3/4 cup of toffee bits and substitute Ginger Sugar (candied ginger ground in the cuisinart) as a dusting instead of the caramel syrup and sea salt.
Half of the cake became my neighbors’ introduction to Amish Friendship Cake, along with their new starter. We’ll see what comes back!
The recipe for my Amish Bread starter says to stir with a wooden spoon each day and when feeding it. Is it okay to use an electric mixer when making the bread or am I supposed to use the wooden spoon? What is the reason for the wooden spoon?
In the “old” days metal (like tin) was uncoated and would react with the starter. As long as your metal is coated, you’re fine, Trudy!
I thought I had butterscotch pudding, but it was coconut cream so we are going to add toasted coconut on top with a powdered sugar glaze