"Gather ye rose-buds while ye may." Robert Herrick

"Gather ye rose-buds while ye may." Robert Herrick

Hello Friends!

Friends, Romans, countrymen...y'all. Foodies, gardeners, artists and collectors - let's gather together to share and possibly learn a thing or two in the mix.

Donna Baker

Sunday, August 26, 2012

Fall Baking



My daughter made this decadent cake some time ago and I just had to share it with you.  Rich, dense and delicious, put this one on your list.

SALTED CARAMEL CAKE

1 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. sea salt
1 stick unsalted butter - room temperature
1 cup plus 2 TB. brown sugar
2 large eggs - room temperature
1 tsp. vanilla
1/2 cup buttermilk

Preheat oven to 325 degrees.  Grease and flour 2 regular sized cake pans.  In a bowl, combine flour, baking powder and sea salt.  Set aside.  In a bowl with an electric mixer, cream butter and brown sugar until fluffy.  Add eggs one at a time and mix until well incorporated then add vanilla.  Alternately add flour mixture and buttermilk, making sure that each is incorporated before adding the next.  Divide the mixture evenly into the cake pans.  After adding the filling mixture below, bake until a toothpick inserted into center of cake comes out clean.

SALTED CARAMEL FILLING

1/2 c. sugar
3 tbs. salted butter
1/4 cup heavy cream

In a large pot, melt sugar by itself over medium heat until it begins to melt.  Gently whisk.  Add the butter and mix until it begins to melt then incorporate heavy cream.  The mixture will begin to foam.  Continue to whisk until the sauce is thickened.  Remove from heat and cool. Drop the filling by teaspoonfuls over both cake layers pressing the mixture gently down into the batter.

SALTED CARAMEL BUTTER CREAM FROSTING

1/4 cup sugar
2 tbs. water
1/4 cup heavy cream
1 tsp. vanilla
2 sticks butter, one unsalted and the other salted
1/2 tsp. sea salt
1 1/2 cups powdered sugar

In a saucepan, combine sugar and water and bring to a boil.  Cook without stirring until it starts turning a deep brown.  Remove from heat and very slowly add the cream and vanilla.  Lightly mix until the mixture is smooth.  Allow the caramel to cool for about 20 minutes, but make sure it doesn't harden.  In a mixer, beat the butter and salt until fluffy.  Slow the mixer speed and add the powdered sugar until combined.  Using a spatula, scrape the sides of bowl and add caramel.  Mix, then ice the cake.

9 comments:

  1. Oh my but that looks delicious! Will have to try.
    xoxo,
    Kirsten

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  2. Yum !
    Looks like a wonderful recipe, when I'm back on my feet (had my Achilles Tendon surgery ), it will be one of the first I try :)
    Sweet girl your daughter ;)
    ~Jo

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  3. This looks delicious but to avoid calories and sugar, I don't bake. Not cuz I'm lazy, LOL.

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  4. Wow! Yum! Of course, the inside of my oven is pretty much used for storage and occasion baked chicken but this is tempting!

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  5. On my list now of things to bake, wish I had the willpower it takes to just say no, but life is short and I don't want to miss a thing!! Anything salted caramel reminds me of butterscotch pudding that was my favorite as a kid. Thanks for sharing!

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    Replies
    1. Joy, it is really good. Don't know if I'll make it myself, because I'm the kind that doesn't measure and I think this one is too involved. I'm too lazy to make anything that has to have egg whites folded in.

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  6. What is it about autumn that makes us long to fill the house with the fragrance of baking.
    I washed all my spatulas yesterday!!

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  7. Oh! That cakes looks so very good. I have saved the recipe for when my kitchen gets a little cooler.
    Dottie

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