Caramel-Glazed Spice Cake

By brandyc

Ingredients

• Cake
• 1/3 cup butter or margarine, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1 cup all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/3 cup sour cream
• 1/4 cup finely chopped walnuts
• Caramel Topping
• 1/4 cup butter (do not use margarine)
• 3/4 cup packed brown sugar
• 1 tablespoon light corn syrup
• 3 tablespoons whipping cream
• 1/2 teaspoon vanilla

Details

Servings 12

Preparation

Step 1

Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour.

In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes.

In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally.

Spread caramel topping over top of cake, allowing some to run down side of cake.
High Altitude (3500-6500 ft): No change.