Dana Treat – Treat Yourself

Monochromatic Food

Posted January 28, 2010

Caramel Cake
Adapted from Gourmet
Serves 9

For Cake
2 cups plus 2 tbsp. sifted cake flour (sift before measuring)
1 tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
1 stick unsalted butter, softened
1 cup sugar
1 tsp. 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 light brown sugar
1 tbsp. light corn syrup
1 tsp. pure vanilla extract

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 2 quart heavy saucepan over medium heat, stirring until sugar has dissolved.  Boil until glaze registers 210 to 212°F on a candy thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake on a baking sheet and pour hot glaze over top of cake, allowing it to run down the sides.  Cool until glaze is set, about 30 minutes.

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