Caramel Cake for Thanksgiving

Lots to Give Thanks For with This Caramel Cake!

The Daring Baker November challenge was a Caramel Cake. This is a splendid cake with delicate flavors. I served it as our dessert for Thanksgiving - it was an awsome grand finale to our Thanksgiving feast.

This is a one-layer cake (with caramel syrup mixed right in the batter) with a caramel butter frosting. The combination is delicious - sweet but not cloying - and just right after a big meal.

Are you ready for the challenge? Here you go!

Caramel Cake with Caramelized Butter Frosting

Our leading lady this month is Shuna Fish Lydon of Eggbeater (http://eggbeater.typepad.com/) and her signature caramel cake.

The challenge in detail:

EQUIPMENT:

For Cake/Icing: Stand mixer with paddle attachment (or use a hand mixer, or mix the old-fashioned way), 9-inch cake pan (or whatever size/shape you choose), cookie sheet or sheet pan, stainless steel saucepan, pastry brush, whisk, sieve.

RECIPE SOURCE:

Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon (http://eggbeater.typepad.com/), as published on Bay Area Bites (http://blogs.kqed.org/bayareabites/).

Shuna's notes: This is one of those cakes that is truly about baking. It may sound strange because aren't all cakes about baking? What I mean is that getting this cake to bake is about balancing fat with acid and protein JUST RIGHT. Gluten free flours are going to have a hard time getting this cake to work. Not impossible, for nothing is impossible these days with all the chemical (natural and icky) at our fingertips, but very very tricky. One hint for the gluten free baker-- liquid Lecithen is your friend.It would be very easy to get various other flavours in the caramel cake but what's tricky is making sure the flavour does not screw up the liquid-fat-flour ratio too much.

Ideas/flavours: Browned Butter, vanilla bean, rosemary, burnt orange, warm spices, etc. Just remember: various flavouring ingredients and agents carry with them their own acidity and moisture contents...Flavour imparting ingredients can be poached in the caramel once it's done. Even a cold steep would be good with some highly aromatic ingredients, like coffee beans or rosemary. One could make scented sugar and use that in tandem with the sugar in the recipe. But I will say this about flavours: you will hide and lose the subtlety of the caramel flavour in the cake and that's what this cake is about.

And now…THE RECIPES:

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 temperaturesplash 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.

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 syrupKosher 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 (recipes above courtesy of Shuna Fish Lydon)

I hope you enjoy your Caramel Cake with Carmelized Butter Frosting,

Liz Randall