Southern Caramel Cake

6

Southern Caramel Cake

Yield:  three  9″ round pans

INGREDIENTS:

For the Cake:

3 cups cake flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) of unsalted butter, softened at room temperature

2 cups granulated sugar

4 large eggs

1 cup milk

1 teaspoon pure vanilla extract

Caramel icing, recipes below

3/4 cup of finely chopped toasted pecans, or whole pecan halves, optional

For the Caramel Icing:

2 cups of granulated sugar

1-1/2 teaspoons of baking soda

2 tablespoons of white corn syrup

1/2 cup of buttermilk

1/2 cup of vegetable shortening

1/2 cup of unsalted butter

1 teaspoon pure vanilla extract

DIRECTIONS : 

Have everything at room temperature. Preheat oven to 350 degrees. Spray the bottoms of three 9-inch cake pans with cooking spray. Cut rounds of parchment paper to place into the bottoms of each pan and grease or flour the pan and paper, or spray with Baker’s Joy; set aside. In a large bowl, sift together the cake flour, baking powder and salt; set aside.

With a mixer, cream the butter first on medium speed, then add the sugar a little at a time, beating well for about 6 minutes total. Reduce the speed to low and add the eggs, one at a time, mixing each in before adding the next one. Start adding the flour and alternate adding in the flour and the milk, starting with the flour and ending with the flour. Add the vanilla and mix well.

Equally divide the batter among the three pans and level the batter. Bake at 350 degrees for about 25 to 30 minutes, or until a toothpick comes back clean, shifting the pans around halfway through. Don’t overcook it or it will be dry, so check at about 20 minutes. Cool in the pan for about 10 minutes, turn out onto a rack to cool completely.

For the icing, combine all ingredients except vanilla in a saucepan. Cook over medium heat, whisking constantly, until it reaches the desired caramel color. Remove from heat and add vanilla. Use a hand held mixer to beat it until it cools and becomes thick enough to spread. Spread thinly on each layer, on the top and along the sides. Sprinkle the nuts on top before icing sets, or decorate the top and sides with whole pecan halves.

Note: I used Swan’s Down cake flour and Land O’Lakes unsalted butter. To make a cake flour substitute, for every 1 cup of cake flour, use 1 cup of all purpose flour MINUS 2 tablespoons. Replace the 2 tablespoons of flour with cornstarch and whisk together well.

source:  deepsouthdish

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s