The Tuesday Treat: Caramel Cake

By nanasally4

Ingredients

• For cake
• 2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1/2 cup light or dark brown sugar
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• 1 cup well-shaken buttermilk
• For caramel glaze
• 1 cup heavy cream
• 1/2 cup packed dark brown sugar
• 1 teaspoon pure vanilla extract
• candy thermometer

Details

Servings 10
Adapted from cucinanicolina.com

Preparation

Step 1

1 cup well-shaken buttermilk

Make cake:

Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan (I used a 7-inch round pan) and line with a square of parchment paper, then butter parchment.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Make glaze:

Bring cream, brown sugar, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cooled cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.