Vanilla Caramel Cake - TaDaaaaaaa
Monday, May 11, 2009 at 10:56AM
2 dozen eggs, 24 sticks of butter, 6 cups of brown sugar, 24 cups of granulated sugar and flour, 9+ tablespoons of vanilla....eating a slice of Vanilla Caramel Cake? Priceless...well actually it wasn’t priceless...it was pricey...but well worth it. What’s a few explosions in the oven when you have a cake like this at the end. Even the disasters were delicious just a bit messy. I tell you one thing I’ve learned? Before I embark on baking experimentations again...I’ll break out my Bakewise book and read up on the scientific combinations, measurements and fat to gluten ratios before I pre heat the oven...yea...right...like THAT will ever happen. I’ve never been a step A, step B, step C kind of girl...I go straight to C and work backwards...obviously...Enjoy!
For the caramel:
1/2 cup light brown sugar
2 tablespoons water
1 tablespoon butter
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
2 cups granulated sugar
2 sticks unsalted butter, room temperature
2 large eggs
1/2 cup buttermilk
1 ½ tablespoons vanilla extract
Preheat oven to 350°F.
Lightly butter the bottom of a 10-inch cake pan, line with parchment paper
Combine light brown sugar and water in a small saucepan. Cook for 5 to 8 minutes until caramel is dark amber and sugar completely dissolved. Stir in butter then set aside, let cool while you make the cake batter.
Whisk or sift flour, baking powder and salt in a medium bowl.
Cream butter and sugar until light and fluffy in the bowl of a stand mixer. Add eggs one at a time. Add the vanilla and buttermilk. The batter will resemble cottage cheese. Gradually mix in the flour mixture, the batter will smooth out!
Pour cooled caramel mixture into prepared cake pan, swirl to cover bottom. Pour batter into pan leaving ¼ inch around the edges (the batter will spread to the sides). Bake for approximately 1 hour. The cake is done when a tester inserted comes out clean. When cake is cool, run a sharp knife around the edge to loosen, invert onto a plate and remove parchment paper. Serve with fresh fruit, ice cream, whipped cream or solo!
Reader Comments (4)
What a thing of BEAUTY! Cannot WAIT to make this -- Now that you 've got it right :)
This is the best cake I have ever put in my mouth! If you dont believe me ask Mick, David H, Sophie, etc etc etc
This sounds SO good. Did it really explode in your oven?
More than once! But not any longer...making it for my daughter tomorrow for her birthday!