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Caramel Cake ….

Most of my thoughts on food are totally random.  I have no idea what I plan to make or create until a thought pops into my mind.  This is how the thought of Caramel Cake came into my thought process.  So naturally, I search the web for Caramel Cake recipes and I found one (the World Wide Web can be such a great place), not the traditional sort that I recall from my childhood but a good equivalent.  The recipe meets my requirements; simple and easy.  Can I get a Woot, Woot!?!

The cake is buttery, light, yet a nice balance of sweet and salty.  I likey.  Caramel glaze ( I believe I overcooked – I am 90% sure I did) was much better after it cooled. I added a smidge (approx 1/4t.) of apple cider vinegar while cooking.  I think if I make the glaze again I will also try adding some butter to the glaze.  I love a buttery caramel; helps balance out all the sweetness.

Caramel Cake
Recipe from Gourmet Magazine

For cake

  • 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature 30 minutes
  • 1 cup well-shaken buttermilk

For caramel glaze

  • 1 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract

Make cake:
Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Make glaze:
Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Recipe can be found and printed at Epicurious.com

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One response »

  1. Yay! I am so excited that you started this and cannot wait to see where this blog takes you!!

    Congrats! And, happy baking!

    Reply

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