So it's time to post November's Daring Baker's Challenge!
This month's challenge is by Shuna Fish Lydon of Eggbeater. Caramel Cake...and you can find the recipe here: http://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/
Hosting this month's month challenge were: Dolores (http://culinarycuriosity.blogspot.com/), Alex (Brownie of the Blondie and Brownie duo: http://blondieandbrownie.blogspot.com/), Jenny of Foray into Food (http://forayintofood.blogspot.com/) and Natalie of Gluten-a-Go-Go (http://glutenagogo.blogspot.com/).
Now that I have the people behind the baking noted, I can get on with the challenge! I decided to make this cake for my friend Emily and her farm loving boyfriend. I thought it would make a nice sweet end to a country cooked meal. And...oh my gosh...sweet it was.
When I saw that this month's challenge was Caramel Cake, I got excited. I love caramel. I mean LOVE.
But, alas, this cake was a HUGE let down for me. It seemed very simple to make (and indeed it was), but the cake was very dense and the entire cake was so sweet I don't think any of us finished a whole piece.
I did have fun putting it together, though. And I learned how to make caramel syrup (which is heavenly on ice cream!). I've never been very good at making fluffy homemade cakes, so maybe that's part of the problem. But even the frosting (which I've never had a problem making) was super sweet.
Several fellow bakers made this recipe into cupcakes and just put a little dab of frosting on them. I think that, if I ever choose to use this recipe again, that's what I'll do. They seemed to have very good results this way and the cupcakes wouldn't be as overpowering as a whole slice of super-sweet cake would be.
If you're interested in the recipe, here it is:
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
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
(recipes above courtesy of Shuna Fish Lydon)
