I must admit, this month's Daring Baker's challenge did not move me to quick action at first because, i am hesitating on the sugar overload I could cause my family. While I was reviewing the recipe I have a feeling this is indeed the start of the sugary sweet Christmas season in December. I've never done this before so I'm equally up for the challenge!
CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
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. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
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.
CARAMELIZED BUTTER FROSTING
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste
Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
Pour cooled brown butter into mixer bowl.
In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.
Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light
Personal Notes:
1. Judging from the sweetness of the caramel, I actually cut down on the amount of sugar added to the caramel cake. Instead of 1 1/4 cups, I only used 3/4 cups.
2. I did not have Kosher salt so I just used refined salt without adjusting the amount. At first i thought I should reduce considering that refined salt maybe more salty but I ended up following the same amount. I think I could not taste the contrast so if I am to do this again, I would add a bit more salt.
3. My cake is a bit dense, if I am to do this again, I would love it to rise better like a true cake. So likely I would add a couple more baking powder.
4. My total baking time is around 45 minutes and in between i think i opened the oven 3 or 4 times. I was very worried about the cake not rising and the middle portion is still wet even after 25minutes!
5. After putting the caramelized butter frosting, I squeezed some Hershey's chocolate syrup on top just to make it more attractive as a dessert.
Finally, this cake would not be a joy without friends to share it with. This Friday, I was invited to a dinner and get together with friends ( and a good old one, my previous boss). I brought this cake to wrap-up the evening with something sweet. The cake paired well with freshly brewed coffee and more than anything, the good company of friends just made it even more pleasant. Cheers!
Credits:
1. Recipe source courtesy of Shuna Fish Lydon (http://eggbeater.typepad.com/), as published on Bay Area Bites (http://blogs.kqed.org/bayareabites/).
2. The main host of this month's Daring Baker's challenge is Dolores(http://culinarycuriosity.blogspot.com/) with the help of Alex (Brownie of the Blondie and Brownie duo: http://blondieandbrownie.blogspot.com/), and Jenny of Foray into Food (http://forayintofood.blogspot.com/). Natalie of Gluten-a-Go-Go (http://glutenagogo.blogspot.com/) also provided thoughts on a gluten free alternative for this recipe.
3. Special thanks to my cousin-in-law, Weng, for the big help as well in the kitchen. I made the cake first and before i could start with the frosting, I realized we ran out of vanilla extract in the kitchen. She saved the day by helping to find the nearest grocery the following day.
