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    Home » Desserts

    The Tuesday Treat: Caramel Cake

    Published: Jul 24, 2012 by Nicole Spiridakis ·

    Caramel Cake, adapted from Gourmet

    I wrote about this cake last year, calling it "simple and sweet," and the same description still holds. It's simple. It's sweet. And it's utterly lovely. A buttermilk-infused white cake with a gentle yet sturdy crumb bolsters a thick swath of rich caramel frosting. I served this cake with raspberries and fresh mint tea for a dinner party, but ate leftover slices plain with a cup of strong coffee and liked them just as well. You could try a bit of whipped cream or a scoop of vanilla ice cream here, too, but I kind of like sticking to the idea of 'simple and sweet.' It's summer. Take it easy.

    For cake
    2 cups plus 2 tablespoons all-purpose flour
    1 teaspoon baking powder
    ¾ teaspoon baking soda
    ½ teaspoon salt
    1 stick unsalted butter, softened
    ½ cup light or dark brown sugar
    ½ cup sugar
    1 teaspoon pure vanilla extract
    2 large eggs, at room temperature
    1 cup well-shaken buttermilk

    For caramel glaze
    1 cup heavy cream
    ½ cup packed dark brown sugar
    1 teaspoon pure vanilla extract
    candy thermometer

    Make cake:
    Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan (I used a 7-inch round 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, and a pinch of salt to a boil in a 1 ½-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

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

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    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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