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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 9 |
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this cake gets a lot of it flavor from the caramel glaze... this recipe and photo are from...Gourmet | January 2008 Ingredients:
• 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring) |
• 1 teaspoon baking powder |
• 3/4 teaspoon baking soda |
• 1/2 teaspoon salt |
• 1 stick unsalted butter, softened |
• 1 cup sugar |
• 1 teaspoon pure vanilla extract |
• 2 large eggs, at room temperature 30 minutes |
• 1 cup well-shaken buttermilk |
for caramel glaze |
• 1 cup heavy cream |
• 1/2 cup packed light brown sugar |
• 1 tablespoon light corn syrup |
• 1 teaspoon pure vanilla extract |
• equipment: a candy thermometer |
Directions:
1. Make cake:
2. Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
3. Sift together flour, baking powder, baking soda, and salt.
4. 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.
5. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
6. Make glaze:
7. Bring cream, brown sugar, corn syrup, 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.
8. Put rack with 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.
9. Cooks' note: Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.
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