Vanilla Bean Cake w/Salted Caramel Sauce

This recipe is from Food and Wine, Dec. 2011 Cake: unglazed cake can be stored at room temperature for up to 3 days. Sauce: Sauce can be refrigerated for up to 1 month. Rewarm before serving.

Vanilla Bean Cake w/Salted Caramel Sauce
Vanilla Bean Cake w/Salted Caramel Sauce

PREP TIME

45

minutes

TOTAL TIME

135

minutes

SERVINGS

--

-inch cake

PREP TIME

45

minutes

TOTAL TIME

135

minutes

SERVINGS

--

servings

Ingredients

  • Cake:

  • 2 1/2

    cups all-purpose flour

  • 1

    tsp baking powder

  • 1

    tsp salt

  • 2

    sticks unsalted butter, softened

  • 1

    cup granulated sugar

  • 1/2

    cup brown sugar

  • 4

    large eggs

  • 1/4

    cup creme fraiche or sour cream

  • 3

    tbs vanilla bean, seeds scraped

  • 1

    cup Salted Caramel Sauce

  • Salted Caramel Sauce:

  • 3/4

    heavy cream

  • 1/4

    light corn syrup

  • 1 1/4

    cups sugar

  • 4

    tbs unsalted butter

  • 1/2

    tsp sea salt

Directions

Cake: 1. Preheat the oven to 350 degrees and butter and flour a 9-inch cake pan. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter at medium speed until creamy. Add both sugars and beat until fluffy. Add the eggs one at a time, beating well between additions, then add the creme fraiche and vanilla. At medium-low speed, beat in the dry ingredients until smooth and evenly combined. 2. Scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for about 1 hr, until the cake is golden and springy and a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cake cool in the pan for 20 mins. Turn the cake onto a plate then invert onto a rack and let cool. 3. Poke the top of the cake all over with a skewer and pour the caramel sauce over the cake, allowing it to seep in and drip down the side. Cut into wedges and serve. Sauce: In a microwave-safe cup, combine the cream and corn syrup. In a medium-wide saucepan, spread the sugar in an even layer. Cook over moderate heat, without stirring, until it begins to caramelize. Swirl the pan and stir to incorporate the caramelize sugar. At this point, microwave the cream mixture at high power for 2 mins. Continue cooking the sugar until a medium-amber caramel forms, about 4 mins. Remove from the heat and carefully add the hot cream, stirring with a long-handled spoon. Return the caramel to low heat and add the butter and salt, stirring until any hardened caramel is melted. Transfer the caramel to a heatproof glass jar and let cool.

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