Caramel Cake

This recipe came from Gourmet magazine, January, 2008

2 cups plus 2T. sifted cake flour

1 t. baking powder

3/4 t. baking soda

1/2 t. salt

1 stick unsalted butter, softened

1 cup granulated sugar

1 t. pure vanilla extract

2 large eggs, at room temp

1 cup well shaken buttermilk

Caramel Glaze

1 cup heavy cream

1/2 cup packed light brown sugar

1 T. light corn syrup

pinch of salt

1 t. pure vanilla extract

Preheat oven to 350 degrees, with the rack in the middle. Butter an 8″ square cake pan, line with parchment and butter the parchment.

Sift together flour, baking powder, baking soda and salt.

Beat butter and sugar in a large bowl with an electric mixer and medium speed until pale and fluffy, then beat in vanilla. Add eggs one at a time, beating well after each one. At low speed beat in the buttermilk-it will look curdled and separated but do not despair! Add the flour mixture in 3 batches, mixing each until just incorporated.

Spread batter evenly in cake pan, then rap pan on the counter top several times to eliminate air bubbles Bake until golden and a toothpick comes out clean, 35-40 minutes. Cool in pan on a rack for 10 minutes and then run a knife around the edge and invert onto a rack to cool for one hour. Discard parchment paper and flip cake right side up and cool completely, about 1 hour.

For the glaze, bring cream, brown sugar, corn syrup and a pinch of salt to a boil in a 1 1/2 quart saucepan over medium heat, stirring until the sugar has dissolved. Boil until glaze registers 210-212 degrees on a thermometer or at least 15 minutes, then stir in vanilla.  Pour glaze over the cake, allowing it to run down the sides. Cool until glaze is set, about 30 minutes.


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