Minnie's Caramel Cake
Makes one 9inch layer cake
Reprinted with permission from The Junior League of Memphis, Inc. from The Memphis Cookbook ,
1952; recipe submitted by Mrs. Phil Thornton, Jr.
1 cup unsalted butter, at room temperature 2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract 3 cups unsifted cake flour
3 teaspoons baking powder 1/8 teaspoon salt 1 ½ cups buttermilk
For the cake:
Preheat the oven to 350°F. Cream butter and sugar with an electric mixer at medium
speed for about 20 minutes, or until mixture is light and fluffy. Reduce speed to low and
add the eggs, one at a time, beating well after each addition. Add the vanilla and mix until
blended. Combine flour, baking powder and salt in another bowl. Slowly alternate adding
buttermilk and flour mixture to the butter mixture; begin and end with flour mixture and
make sure to scrape down sides of bowl frequently combined. Mix the batter until well
blended and smooth. Prepare two 9inch cake pans by lining the bottoms with parchment
paper, buttering the side then dusting with flour. Divide the batter evenly among the two
pans. Bake for 18 to 20 minutes, or until cake is lightly browned and a toothpick inserted
in the middle comes out clean. Remove the cakes from pans after cooling for 10 minutes
and then cool completely on wire racks.
Creamy caramel frosting:
2 ½ cups sugar 1 large egg, lightly beaten 1 stick (8 tablespoons) unsalted butter ¾ cup
whole milk 1 teaspoon vanilla extract Mix egg, butter, 2 cups of the sugar and milk in a
saucepan and cook over a low flame until butter melts. In a skillet, caramelize the remain
ing ½ cup of the sugar over medium heat until brown and runny then quickly add to the
egg mixture. Cook until it reaches the softball stage (or until the mixture leaves sides of
pan), about 10 minutes. Remove from the heat, let cool slightly, then add the vanilla. Beat
until right consistency to spread (if it gets too thick, add a little cream).
To Finish Cake:
Place one layer on plate and, working quickly, cover the top of the cake with a thin layer of
caramel frosting. Repeat with the next layer. Place top layer on and frost top, then sides,
smoothing icing. Garnish with candied pecans and small white currants, if desired.
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