Caramel Cake
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
39
Spice
53
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Baking Powder3 tsp
Baking Soda1 tsp
Salt1 cup
Sugar1 tsp
Pure Vanilla Extract1 cup
Buttermilk (well-shaken)1 cup
Heavy Cream1 tbsp
Light Corn SyrupDirections:
1
Make cake: Preheat oven to 350°F with rack in middle
2
Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment
3
Sift together flour, baking powder, baking soda, and salt
4
Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla
5
Add eggs 1 at a time, beating well after each addition
6
At low speed, beat in buttermilk until just combined (mixture may look curdled)
7
Add flour mixture in 3 batches, mixing until each addition is just incorporated
8
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles
9
Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes
10
Cool in pan on a rack 10 minutes, then run a knife around edge of pan
11
Invert onto rack and discard parchment, then cool completely, about 1 hour
12
Preheat oven to 350°F with rack in middle
13
Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment
14
Sift together flour, baking powder, baking soda, and salt
15
Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla
16
Add eggs 1 at a time, beating well after each addition
17
At low speed, beat in buttermilk until just combined (mixture may look curdled)
18
Add flour mixture in 3 batches, mixing until each addition is just incorporated
19
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles
20
Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes
21
Cool in pan on a rack 10 minutes, then run a knife around edge of pan
22
Invert onto rack and discard parchment, then cool completely, about 1 hour
23
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
24
Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla
25
Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides
26
Cool until glaze is set, about 30 minutes
27
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
28
Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla
29
Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides
30
Cool until glaze is set, about 30 minutes