Last month I could not take part in the Daring Baker Challenge due to our move, but we are back this month with a bang.
This month's challenge for Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon proved to be a sweet success. The hosts for this month's challenge were four different food bloggers, and you can check their sites out here, here, and here. For gluten free suggestions, click here.
As a general rule, I do not care for caramel, but this cake became an exception to my rule.
Shuna gives great tips on her blog about how to make this recipe a success. If you look at the ingredients and the procedure, and you are anything like me, you might wander what all the hoopla is about. The recipe seems simple and straightforward, but with all the advice and tips, I decided to check out Shuna's blog. Boy am I glad that I did! The cake has an incredibly high liquid to dry ratio and there are all of these acid to protein interactions (I am no chemist), thus her instructions proved helpful.
If you follow her advice and mind her tips on timing, I know you can do it.
My caramel syrup ended up on the burnt side that lent its flavor towards a roasted marshmallow instead of caramel, but that really was fine by me. There must be some trick to the caramel syrup that I missed along the way because it went from liquid, to rock candy, to roasted marshmallows. I nearly quit, but was patient instead and after enough time the texture was right albeit the flavor a bit burnt.
No one minded. I sent the cake to work with Stephen, and the reviews were strong. This is a Daring Baker recipe I could definitely make again. Next time, I think I might add a layer or cinnamon apples.
The syrup and frosting can be made ahead. This makes the final assembly so quick and simple.
Enjoy!
CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
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
1. Preheat oven to 350F
2. Butter one tall (2 ? 2.5 inch deep) 9-inch cake pan. (I used a square pan.)
3. 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.
4. 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.
5. Sift flour and baking powder.
6. 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.}
7. 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.
8. 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)
1. 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. (I also wore thick cloth gloves)
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
1. Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
2. Pour cooled brown butter into mixer bowl.
3. 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
