Saturday, November 29, 2008

Caramel Cake with Caramelized Butter Frosting for Daring Bakers

It is that time again when bloggers all over the globe will be posting about this cake. This is the day of the great reveal of the Daring Bakers Challenge. I wasn't excited about this months challenge when I read what it would be, but after making it and loving it, I quickly changed my mind. I made the cake on Saturday morning and by the next morning, it was completely gone. Just crumbs, that I really wanted to lick off of the plate. :) So, let's get on with the details, shall we?

This months hostess is the lovely Delores from Chronicles in Culinary Curiosity. She also had a couple of co host this month, Alex, aka Brownie, of Blondie and Brownie and Jenny of Foray into Food. This recipe came from Shuna Fish Lydon, who is the originator of this cake.

I am glad that I made this cake, and already have other plans with the cake recipe. My mother in law, Laura, already has plans to make this into a pineapple upside down cake! All I am saying, is she better save me some!!

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
courtesy of Shuna Fish Lydon

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F. Butter one tall (2 – 2.5 inch deep) 9-inch cake pan. (I used a bundt pan)

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP
2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.Pour cooled brown butter into mixer bowl.In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.Note: Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.

20 comments:

Dolores said...

I'm so glad we converted you with this one, and that the recipe is a part of your family's future. Be sure to let us know how the upside down cake turns out! :)

Thanks for baking with us this month.

Jacque said...

I liked it too.

It looks nice in Bundt form... nice job!

Mary said...

Great idea to do a bundt version! The cake would be excellent as a pineapple upside down cake!

giz said...

Yes, love the idea of a bundt version. Nice job on the cake and the icing just on top is smart.

Megan said...

I thought of a bundt but didn't think it would go good with my letters.
Did you notice that we both had polka dots on the chocolate celebrations?

vibi said...

Beautiful April! I love the shape you gave to the cake... it really gives nice slices!
Great accomplishment!

Julie said...

Very good cake, I agree! I also want to work again with this recipe and try some different variations! I never tought of pineapples, but now that you mention it...

Sherry Trifle - Lovely Cats said...

A bundt shape is an excellent idea. Your cake looks really great.

Sherry Trifle - Lovely Cats said...

A bundt shape is an excellent idea. Your cake looks really great.

Jodie said...

I like your bundt. Very fun! It almost looks like angel food cake!

The Blonde Duck said...

The more I look at this cake, the hungrier I get! Yum!

Maria said...

I like the bundt cake!!

Mandy said...

This looks fabulous, you did a great job!!
-Mandy
www.gourmetmomonthego.blogspot.com

Megan said...

What a pretty cake - so glad you liked it! It didn't work for me, but that's ok.

Gretchen Noelle said...

Funny that you were not super excited about it and then loved it. Pineapple upside down cake with this? Great idea!

jillian said...

I like the sound of the pineapple upside down cake! I really liked the cake too

Jeanine said...

Your cake looks fantastic. i found the GF version to be a bit dry, but the frosting made up for that. Could have eaten that with a spoon! lol
Love the bundt cake idea too...good job!!

Deborah said...

Oooh, I bet this would be great as a pineapple upside down cake! Great job!

Claire said...

Mmm...pineapple upside down caramel cake...wow! This looks great! Yay for continuing to use the recipe.

lilmizlynn said...

Great job on the cake! Mine turned out great too. :) I am sure the pineapple upside down cake would taste as great.. :)

Saturday, November 29, 2008

Caramel Cake with Caramelized Butter Frosting for Daring Bakers

It is that time again when bloggers all over the globe will be posting about this cake. This is the day of the great reveal of the Daring Bakers Challenge. I wasn't excited about this months challenge when I read what it would be, but after making it and loving it, I quickly changed my mind. I made the cake on Saturday morning and by the next morning, it was completely gone. Just crumbs, that I really wanted to lick off of the plate. :) So, let's get on with the details, shall we?

This months hostess is the lovely Delores from Chronicles in Culinary Curiosity. She also had a couple of co host this month, Alex, aka Brownie, of Blondie and Brownie and Jenny of Foray into Food. This recipe came from Shuna Fish Lydon, who is the originator of this cake.

I am glad that I made this cake, and already have other plans with the cake recipe. My mother in law, Laura, already has plans to make this into a pineapple upside down cake! All I am saying, is she better save me some!!

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
courtesy of Shuna Fish Lydon

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F. Butter one tall (2 – 2.5 inch deep) 9-inch cake pan. (I used a bundt pan)

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP
2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.Pour cooled brown butter into mixer bowl.In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.Note: Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.

20 comments:

Dolores said...

I'm so glad we converted you with this one, and that the recipe is a part of your family's future. Be sure to let us know how the upside down cake turns out! :)

Thanks for baking with us this month.

Jacque said...

I liked it too.

It looks nice in Bundt form... nice job!

Mary said...

Great idea to do a bundt version! The cake would be excellent as a pineapple upside down cake!

giz said...

Yes, love the idea of a bundt version. Nice job on the cake and the icing just on top is smart.

Megan said...

I thought of a bundt but didn't think it would go good with my letters.
Did you notice that we both had polka dots on the chocolate celebrations?

vibi said...

Beautiful April! I love the shape you gave to the cake... it really gives nice slices!
Great accomplishment!

Julie said...

Very good cake, I agree! I also want to work again with this recipe and try some different variations! I never tought of pineapples, but now that you mention it...

Sherry Trifle - Lovely Cats said...

A bundt shape is an excellent idea. Your cake looks really great.

Sherry Trifle - Lovely Cats said...

A bundt shape is an excellent idea. Your cake looks really great.

Jodie said...

I like your bundt. Very fun! It almost looks like angel food cake!

The Blonde Duck said...

The more I look at this cake, the hungrier I get! Yum!

Maria said...

I like the bundt cake!!

Mandy said...

This looks fabulous, you did a great job!!
-Mandy
www.gourmetmomonthego.blogspot.com

Megan said...

What a pretty cake - so glad you liked it! It didn't work for me, but that's ok.

Gretchen Noelle said...

Funny that you were not super excited about it and then loved it. Pineapple upside down cake with this? Great idea!

jillian said...

I like the sound of the pineapple upside down cake! I really liked the cake too

Jeanine said...

Your cake looks fantastic. i found the GF version to be a bit dry, but the frosting made up for that. Could have eaten that with a spoon! lol
Love the bundt cake idea too...good job!!

Deborah said...

Oooh, I bet this would be great as a pineapple upside down cake! Great job!

Claire said...

Mmm...pineapple upside down caramel cake...wow! This looks great! Yay for continuing to use the recipe.

lilmizlynn said...

Great job on the cake! Mine turned out great too. :) I am sure the pineapple upside down cake would taste as great.. :)