Recipe

Caramel Cake Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 8 months, 1 week ago this cake gets a lot of it flavor from the caramel glaze... this recipe and photo are from...Gourmet \| January 2008 Prep:30m Cook:35m Servings:9	Peetabear
	cake caramel glaze

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henrie

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magali777

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clbacon

Ingredients

• 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

Directions

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.

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