Just Baking

Flipping through the January 2008 issue of Gourmet magazine (which I LOVED, by the way) I came across a section called “Belles of the Ball” featuring true southern desserts. This section featured a Fresh Coconut Layer Cake, Citrus Pound Cake, Pecan Fig Boubon Cake, Mile-High Chocolate Cake and Dried-Apple Stack Cakes. Every single one of these recipes are ones that I have bookmarked to try, but it was the Caramel Cake that got my attention and my tastebuds the most tempted. There was no bookmarking for future use of this recipe. Nope… I had to get up and make the cake that very minute.

What isn’t tempting about a rich, moist yellow cake with a thick, caramel glaze? I had all of the ingredients on hand and within a short time, I had an amazing dessert right in front of me.

The cake recipe itself, without the caramel glaze, produces amazing results. It truly is one of the moistest cakes I have ever made. If you can keep from devouring the caramel straight out of the pan and if it makes it to the top of your cake, you will have a delicious dessert worthy of company or hoarding for yourself.

Caramel Cake

From the January 2008 issue of Gourmet magazine:

For cake
2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon 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 packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon 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 1 1/2-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 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.

Cooks’ note: Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.