"Recipes are meant to be shared"...Ann Thibeault

Wednesday, July 01, 2009

Caramel Cake



I tried a new cake yesterday. Found the recipe on another blogger's site. Lottie + Doof. He has some wonderful recipes and pictures.

Although I wouldn't yet call this cake a favourite, (need to make it a couple of more times before I give it that status)I would say that it is very good. But then again how could anything topped with caramel not be good. Makes a very nice "Snack Cake". The kind that you keep going back to all day and and taking just one more little slice until it is all gone. Just so Moe and I wouldn't be tempted to eat it all I gave some of it away to two different neighbours.


Caramel Cake
Gourmet/January 2008

Ruth Cousineau

While this little square cake may appear modest, its caramel flavor drew everyone in our test kitchens back for seconds and even thirds. Buttermilk lends a subtle tang and tenderizes the yellow cake, but it's the sweet glaze that really makes this dessert special.

Yield: Makes 9 servings
Active Time: 45 min
Total Time: 3 hr
ingredients
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

Equipment: a candy thermometer
preparation 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.


Cooks' note:
Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.

16 comments:

  1. I have several recipes that would be wonderful with that delicious, caramely sauce. This is my favorite kind of cake. Flavorful and simple.

    ReplyDelete
  2. Yummm....this looks like a cake we'd enjoy here, especially with that luscious caramel topping, oh my!

    ReplyDelete
  3. This looks just wonderful - will be giving a try for sure!

    ReplyDelete
  4. Yes - I think I would keep going back all day for little slices of this!

    ReplyDelete
  5. fyi, I'm pretty sure the author of that blog is a man

    ReplyDelete
  6. My first time here and I adore your blog!!!! This cake looks fantastic, I'm bookmarking this to make! Thanks for your blog and the time and effort you put into it!

    ReplyDelete
  7. Thanks for all your comments.

    Cathy, you are right. Just about everything tastes good with a caramel sauce.

    This cake actually tasted better as the day went on.


    Nighshade, thank you for letting me know that.

    Bunny, what a nice thing to say. Thank you.

    ReplyDelete
  8. Gorgeous cake.Found it on TS. I think this is just what I was looking for...thank you.

    ReplyDelete
  9. What a gorgeous cake. Found you on TS. This is just what I was looking for...Thank you!

    ReplyDelete
  10. I baked this cake for Christmas on Christmas Eve and it is so moist and light. This is the first I have baked a cake this light. Delicious! And I found a dairy free recipe for the caramel...http://lifestyle.iloveindia.com/lounge/caramel-frosting-recipe-12443.html glaze
    This is my favorite recipe!
    Thank you!

    ReplyDelete
  11. Hi! I just found your blog and this particular recipe. looks delish. Got to try it soon.
    Happy baking!

    Michelle
    PS I am your new follower ☺

    ReplyDelete
  12. Hi Michelle. Hope you like the cake. Can't go wrong with anything topped with caramel.

    Ann

    ReplyDelete
  13. hye.i would like to ask you.does d caramel glaze cool down like a choc ganche or more like a sauce.

    ReplyDelete
  14. It isn't like a ganache, but it does firm up, unlike a caramel sauce.
    ~Ann

    ReplyDelete
  15. I am a huge fan of caramel and I bet I will become a huge fan of this cake as soon as I try it. Thanks!

    ReplyDelete
  16. Thank you for sharing the recipe. It look delicious! I will try it this weekend :-)

    ReplyDelete

Thank you for visiting my blog.
I really appreciate you taking the time to leave a comment
.

LinkWithin

Related Posts Widget for Blogs by LinkWithin