Thursday, May 16, 2013

Antique Caramel Cake

It’s been 3 weeks since my last post. Whoops.

I didn’t mean to go so long without posting anything. I thought that once actual classes ended I would have time, but then I wound up studying for finals about 7 or 8 hours each day. But now that finals are over and I’m done with school for the summer I will be posting a lot more often, hopefully.

Oh, incase any of y’all care, I passed my physics class with a C! I have never been more excited to have a C in my life. I was terrified I was going to fail that class and have to retake it, but no sir-y Bob, I will not have to take that class ever again!

In other news, I’m breaking the silence on this blog with a delicious caramel cake!

My mom adores anything with caramel in it, so I knew this would be the cake for her. This cake was so good that within 12 hours the cake was halfway gone

This cake has basically three components of caramel. The cake, with its sturdy crumb, tastes like a combination of brown sugar and liquid caramel. The frosting tastes like salted dark caramel, and then there is a caramel drizzle that goes on top. The caramel on top was store bought, but if you would like to go and make your own caramel to drizzle the top with, I say go for it!

The best part about this cake was the frosting. It has the perfect soft consistency and the flavor is phenomenal. I found myself cleaning the plate with my finger to get any frosting that had stuck to the plate.    

Antique Caramel Cake
Slightly adapted from Laura’s Sweet Spot
Makes one 8-inch round cake

4 tbsp. unsalted butter, softened
½ cup + 2 tbsp. sugar
¼ cup dark brown sugar
1 egg + 1 egg white
1 cup unbleached all-purpose flour
 ½ cup buttermilk
½ tsp. baking soda
½ tbsp. distilled white vinegar

¼ cup dark brown sugar
4 tbsp. unsalted butter, room temp and separated
1 ¼ oz. heavy cream
4 oz. cream cheese, softened
pinch of salt
1 cup powdered sugar
liquid caramel

To make the cake: preheat oven to 350 F. Line an 8-inch round pan with parchment paper. Grease bottom and sides of the pan with cooking spray.

Beat butter in the bowl of an electric mixer fitted with the paddle attachment until creamy. Add both sugars and beat on medium speed until fluffy. Scrapes the sides of the bowl as necessary. Add the egg and egg white and beat until well incorporated. Scrape down the sides of the bowl. Add the flour in three parts, alternating with the buttermilk in two parts, starting and ending with the flour.

In a small bowl, dissolve the baking soda in the white vinegar. Pour the mixture into the batter and mix to combine.

Pour the batter into the prepared pan. Place on the center rack of the preheated oven and bake for 25-28 minutes, or until a toothpick comes out clean when inserted in the middle.

Cool the cake in the pan for 20 minutes. Turn the cake out onto a wire rack to cool completely.

To make the frosting: in a small saucepan, melt 2 tbsp. of butter with the brown sugar over medium heat. Stir to combine. Bring the mixture to a boil and boil for 10-15 seconds. Remove from heat and whisk in the heavy cream. Pour the mixture into a separate bowl to cool.

Once the brown sugar mixture is almost cool, beat the remaining 2 tbsp. of butter in the bowl of an electric mixer until creamy. Add the cream cheese and salt and continue to beat until smooth. Turn the mixer speed down to low and add the powdered sugar. Beat until the mixture feels loose. Refrigerate the frosting for 10-15 minutes in order to firm up

To assemble the cake: cut the completely cooled cake in half horizontally. Set the bottom of the cake on your serving plate, cut side up. Place a little less than half the frosting on the top of the cake on the plate. Smooth over the frosting. Place the top of the cake, cut side down, on top of the filling. Frost the top and sides of the cake with the remaining frosting. Drizzle liquid caramel on top. Refrigerate cake for 15 minute to set before serving. 

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