Last year, my father told me the story of the Caramel cake his Mama used to make for him. He spent so much time telling me the story and put so many details into it that I knew it was special. When he bemoaned the fact that he had never found a similar cake, despite searching high and low, I knew that my mission for the next year would be to create him the perfect birthday cake, just like his Mama made.
By the way, if anyone has any thoughts on how I can get into the old archives of "The Newlywed Game" from around 1974 or 1975, please let me know. My parents WON the grand prize on one of the shows and it would be amazing to find the show and present it to them at their next anniversary (I think they're coming up on around year 36 or so?).
Getting back to the all-important cake - I searched high and low for a caramel cake and frosting recipe. I tested one out on my second-in-command at work. It wasn't quite what my Dad described. But, then, bless Martha Stewart (for many reasons, but especially this), she printed a Butterscotch Pecan Cake as her "Dessert of the Month." While Butterscotch isn't Caramel, it's downright close enough. I've made some modifications to the recipe but the cake is all thanks to Martha Stewart. My Dad loved, loved, loved it and didn't seem to mind it wasn't caramel.
Cake Batter
3 3/4 cup flour (I used organic, whole-wheat pastry flour)
1 1/4 tsp baking powder
3/4 tsp baking soda
2 1/2 tsp sea salt
10 ounces (2 1/2 sticks) unsalted, softened butter
2 1/2 cups packed dark-brown sugar
4 large eggs
1 Tbs + 1 tsp Vanilla Extract
1 1/4 tsp dark rum
1 1/4 cups buttermilk
1. With oven preheating to 325 degrees, whisk flour, baking powder, baking soda and salt in a small to medium sized bowl.
2. Beat the butter and brown sugar on medium speed in a large bowl until it is pale and fluffy looking (takes 33 to 5 minutes). Add the eggs, one at a time, vanilla and rum. Reduce the speed to low. Start to add the dry mixture to this, alternating with the buttermilk. Beat for two minutes on medium to high.
3. Spray the bake pan or pans with vegetable oil cooking spray. I did this as a 2 layer cake. The Divine Ms. M(artha!) recommends this as a 3 layer cake. It's your choice.
4. My cakes took around 40 minutes to bake. You'll want to use knitting needles or a sharp knife to poke the middle of the cakes to make sure they are baked. If the knife or needle comes out clean, the cake is baked. If there is any residue, consider a few more minutes.
The Frosting
12 ounces unsalted butter (3 sticks)
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 tsp sea salt
20 ounces cream cheese, softened
1/2 cup confectioners' sugar, sifted
1. Melt 1 stick of butter in a medium saucepan. Heat on medium until golden dark brown. This is called "browning the butter" and adds almost a hazelnut flavor to the butter. The photo on the left of the strip is about 5 minutes into this 10 minute process. The butter solids separate and fall to the bottom of the pan. You need to stir continuously through this. Once the butter is browned, add the brown sugar, cream and salt, stirring until the sugar dissolves. Bring this to a boil, whisking constantly and cook for 3 minutes. Transfer to a mixing bowl.
2. Soften 2 stick of butter and cut into very small pieces. Add this butter, a few pieces at a time, and beat on low until the butter is incorporated into the frosting base. Beat this mixture for 2 minutes. In a large bowl, beat the softened cream cheese and confectioner's sugar on medium to high until fluffy (2 to 3 minutes). Add the brown butter mixture to the cream cheese and beat until smooth. Cover and refrigerate for two hours until fully chilled.
3. Once the frosting is fully chilled, whip it on low before trying to spread it on the cake.
Butterscotch Syrup
2/3 cup packed dark-brown sugar
3 ounces (6 Tbs) butter, cut into pieces
1/2 cup light corn syrup
1/4 tsp sea salt
1/2 cup heavy cream
2 cups pecan halves
1. Mix the sugar, butter, corn syrup and salt in a saucepan over medium heat, stirring constantly until sugar dissolves. Bring to a boil, stirring continuously, and cook for 2 minutes. Remove from heat and whisk in cream. Return to heat and cook for an additional 2 minutes.
Assemble the Cake
1. Trim the sides of the cake and the top to create spongy, flat surfaces. Brush the Butterscotch Syrup onto all exposed sides of each layer (top and sides). Use 3/4 of the mixture, not all of it.
2. Frost the bottom cake piece, carefully setting down the next layer on top of it.
3. Spread remaining frosting on the top and sides of the cake.
Caramelize the Pecans
Dump the pecans in a sauce pan. Turn heat to medium. Pour the remaining Butterscotch Syrup on the pecans. Constantly stirring, heat for approximately 10 minutes until the syrup is sticky and thick, evenly coating the pecans. Turn pan over and place the pecans directly on the cake or onto wax paper. The Pecans are very sticky and will stick to any surface so choose wisely.
I used whole wheat flour because I was trying to make the cake slightly less sticky sweet. My Dad appreciated the texture (which was sort of like a fine cornbread) but did gently suggest maybe trying regular flour for the next time.
By the way, if anyone has any thoughts on how I can get into the old archives of "The Newlywed Game" from around 1974 or 1975, please let me know. My parents WON the grand prize on one of the shows and it would be amazing to find the show and present it to them at their next anniversary (I think they're coming up on around year 36 or so?).
Getting back to the all-important cake - I searched high and low for a caramel cake and frosting recipe. I tested one out on my second-in-command at work. It wasn't quite what my Dad described. But, then, bless Martha Stewart (for many reasons, but especially this), she printed a Butterscotch Pecan Cake as her "Dessert of the Month." While Butterscotch isn't Caramel, it's downright close enough. I've made some modifications to the recipe but the cake is all thanks to Martha Stewart. My Dad loved, loved, loved it and didn't seem to mind it wasn't caramel.
The Recipe & The Process
Cake Batter3 3/4 cup flour (I used organic, whole-wheat pastry flour)
1 1/4 tsp baking powder
3/4 tsp baking soda
2 1/2 tsp sea salt
10 ounces (2 1/2 sticks) unsalted, softened butter
2 1/2 cups packed dark-brown sugar
4 large eggs
1 Tbs + 1 tsp Vanilla Extract
1 1/4 tsp dark rum
1 1/4 cups buttermilk
1. With oven preheating to 325 degrees, whisk flour, baking powder, baking soda and salt in a small to medium sized bowl.
2. Beat the butter and brown sugar on medium speed in a large bowl until it is pale and fluffy looking (takes 33 to 5 minutes). Add the eggs, one at a time, vanilla and rum. Reduce the speed to low. Start to add the dry mixture to this, alternating with the buttermilk. Beat for two minutes on medium to high.
3. Spray the bake pan or pans with vegetable oil cooking spray. I did this as a 2 layer cake. The Divine Ms. M(artha!) recommends this as a 3 layer cake. It's your choice.
4. My cakes took around 40 minutes to bake. You'll want to use knitting needles or a sharp knife to poke the middle of the cakes to make sure they are baked. If the knife or needle comes out clean, the cake is baked. If there is any residue, consider a few more minutes.
The Frosting 12 ounces unsalted butter (3 sticks)
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 tsp sea salt
20 ounces cream cheese, softened
1/2 cup confectioners' sugar, sifted
1. Melt 1 stick of butter in a medium saucepan. Heat on medium until golden dark brown. This is called "browning the butter" and adds almost a hazelnut flavor to the butter. The photo on the left of the strip is about 5 minutes into this 10 minute process. The butter solids separate and fall to the bottom of the pan. You need to stir continuously through this. Once the butter is browned, add the brown sugar, cream and salt, stirring until the sugar dissolves. Bring this to a boil, whisking constantly and cook for 3 minutes. Transfer to a mixing bowl.
2. Soften 2 stick of butter and cut into very small pieces. Add this butter, a few pieces at a time, and beat on low until the butter is incorporated into the frosting base. Beat this mixture for 2 minutes. In a large bowl, beat the softened cream cheese and confectioner's sugar on medium to high until fluffy (2 to 3 minutes). Add the brown butter mixture to the cream cheese and beat until smooth. Cover and refrigerate for two hours until fully chilled.
3. Once the frosting is fully chilled, whip it on low before trying to spread it on the cake.
Butterscotch Syrup2/3 cup packed dark-brown sugar
3 ounces (6 Tbs) butter, cut into pieces
1/2 cup light corn syrup
1/4 tsp sea salt
1/2 cup heavy cream
2 cups pecan halves
1. Mix the sugar, butter, corn syrup and salt in a saucepan over medium heat, stirring constantly until sugar dissolves. Bring to a boil, stirring continuously, and cook for 2 minutes. Remove from heat and whisk in cream. Return to heat and cook for an additional 2 minutes.
Assemble the Cake
1. Trim the sides of the cake and the top to create spongy, flat surfaces. Brush the Butterscotch Syrup onto all exposed sides of each layer (top and sides). Use 3/4 of the mixture, not all of it.
2. Frost the bottom cake piece, carefully setting down the next layer on top of it.
3. Spread remaining frosting on the top and sides of the cake.
Caramelize the PecansDump the pecans in a sauce pan. Turn heat to medium. Pour the remaining Butterscotch Syrup on the pecans. Constantly stirring, heat for approximately 10 minutes until the syrup is sticky and thick, evenly coating the pecans. Turn pan over and place the pecans directly on the cake or onto wax paper. The Pecans are very sticky and will stick to any surface so choose wisely.
I used whole wheat flour because I was trying to make the cake slightly less sticky sweet. My Dad appreciated the texture (which was sort of like a fine cornbread) but did gently suggest maybe trying regular flour for the next time.
Me and my Dad with the prized cake
Posts
