Caramel Cake!

The unveiling of the Daring Baker's November 2008 Challenge!

This month was a caramel cake with caramel-browned butter frosting. The recipe was from Shuna Fish Lydon (http://eggbeater.typepad.com). I followed the cake directions precisely but I've sworn off powdered-sugar frosting since discovering italian meringue frostings so I took the spirit of her frosting and made my own. Because I feel that if you're going to make one layer, you might as well make two (or three!), if you'd like to make a layer cake, multiply the cake recipe quantities by 1.5. It makes enough batter for two 9-inch rounds and about 2 cupcakes (or you can make thicker rounds). This cake, probably due to the addition of the caramel syrup, is wonderfully dense and moist, so it doesn't rise in the pans as much as you think it will about halfway through the cook time. I understand that the single layer is tall enough to split into rounds with a knife, but I usually find it easier to bake layers separately.

Do be careful with the caramel syrup! It sputters a LOT when you add the water. Add it quickly but carefully and then STEP BACK! Watch the color carefully - it takes awhile to get hot, but then once it does, the syrup goes from golden to dark amber in a matter of seconds, so be ready to pour. If it sounds a little finicky, it's very easy - just pay attention. And as a cooking instructor once told me, respect the sugar! Don't get burned.

If you've only ever made powdered sugar frostings before now - try this frosting! You can use the same basic recipe and beat in whatever flavorings you want. It hardens upon cooling (due to all that delicious butter) so if it's too soft at first to support a second layer without squishing out, chill the cake briefly in the fridge to firm it up. I personally thought the browned butter didn't add too much flavor to the frosting - if I made it again, I would just add the caramel syrup.

Unfortunately I don't have any shots of a finished cake because my camera is acting up. The cake presents well if you plate it and drizzle remaining caramel syrup over it, or drizzle syrup in designs on the plate and then add the slice. Unfortunately when I tried to add it directly to the entire cake, it tended to bead up on the surface of the frosting or run off the sides. Definitely a very tasty cake, in a flavor that you don't always see. Oh and what really makes it special - sprinkle a little salt, preferably sea salt flakes, on top - it really sets off the caramel flavor!

CARAMEL CAKE

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

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

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.

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.

CARAMEL FROSTING
source: A combination of Nick Malgieri, Shuna Fish Lydon, and Sarah Peitzmeier

4 large egg whites
1 scant cup sugar
Small pinch salt
3 sticks unsalted butter, softened and creamed to smooth out any lumps
6 T unsalted butter
1/4 cup caramel syrup

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Combine egg whites, sugar, and salt in the bowl of an electric mixer and whisk gently by hand to mix. Bring a large pan of water to a simmer. Place egg mixture over the pan of simmering water and whisk gently but constantly until the egg whites are hot (about 130 degrees) and the sugar is completely dissolved. Remove the bowl form the pan of water and place it on the mixer fitted with the whisk attachment. Whip the meringue until it is completely cooled, first on high speed, then on medium speed after the meringue has become stiff. Touch the bowl with the palm of your hand to make sure that it has cooled completely before continuing.

Switch to the paddle attachment and beat in the softened butter, a couple of tablespoons at a time, on medium speed. After all the butter has been added, increase the speed to medium high and continue beating the buttercream until it has become thick and smooth, about 5 minutes. If the buttercream separates during the process and looks scrambled, just continue beating and eventually smooth out. If all else fails, add a little more softened butter.

Beat in the cooled browned butter and the caramel syrup, a few tablespoons at a time.