Caramel Cake
From peetabear 15 years ago
- 35 minutes to make
- Serves 9
this cake gets a lot of it flavor from the caramel glaze... this recipe and photo are from...Gourmet | January 2008
Ingredients
- • 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring) shopping list
- • 1 teaspoon baking powder shopping list
- • 3/4 teaspoon baking soda shopping list
- • 1/2 teaspoon salt shopping list
- • 1 stick unsalted butter, softened shopping list
- • 1 cup sugar shopping list
- • 1 teaspoon pure vanilla extract shopping list
- • 2 large eggs, at room temperature 30 minutes shopping list
- • 1 cup well-shaken buttermilk shopping list
- For caramel glaze shopping list
- • 1 cup heavy cream shopping list
- • 1/2 cup packed light brown sugar shopping list
- • 1 tablespoon light corn syrup shopping list
- • 1 teaspoon pure vanilla extract shopping list
- • Equipment: a candy thermometer shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
Sounds real good, bookmarking it and sending a high 5 your way.
henrie
in Savannah loved it
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Another keeper for me! Love the sound of the caramel glaze here...yummy!
juels
in Clayton loved it
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mmm... love anything caramel! mmmm
magali777
in Mexico loved it
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