I have been on an unintentional blog hiatus for about a month. Work has been intense, and my dad has been in and out of the hospital. Consequently, my blog (and the eating/cooking associated with it) has taken a back seat. This month’s challenge marks my sixth month in the Daring Bakers, and I be damned it I was going to miss it!
I haven’t made caramel in years, and I really loved this cake. I thought it was really light and moist. The flavor of the caramel definitely came through in the final product. I, like many others, added some extra salt to the frosting. I still thought it was really sweet but the flavor of the brown butter paired well with the caramel.
Thanks to this month’s hosts: Dolores of Culinary Curiosity, Alex of Brownie and Blondie and Jenny of Foray into Food! Check out the other Daring Bakers confections here.
Continue for the recipe for Caramel Cake by Shuna Fish Lydon as published in Bay Area Bites
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
(recipes above courtesy of Shuna Fish Lydon)
Your cupcakes look great I’m glad you found time to make them
Hope things get better and better for you and your dad. I know we all appreciated your taking the time to do the challenge this month as the cupcakes turned out perfect!
life happens sometimes and i hope your dad starts to feel better and you get back in the swing of things. but the cupcakes look fantastic!
Kudos for fitting this one in, and I hope your father feels better soon. Beautiful cupcakes!
Very pretty cupcakes! I loved how you did the frosting and caramel
What dainty little cupcakes! I love the neat decoration! Great job!
Cheers,
Rosa
Lovely cupcakes1
How cute, I really like how you decorated your cupcakes!
Your cupcakes are lovely. Congrats on your 6 months of DB. I hope your Dad is doing better
Such cute little cupcakes! Hope your dad is doing well.
Things like work should really take a back seat to more important stuff like blogging and baking
Hope your dad gets better soon!
Sorry life has been so incredibly busy. Glad you were able to get this done. Your cupcakes look adorable!
Your cupcakes are very pretty
I’m glad you got the chance to make them. I hope things get better for you and your family.
Time or no time, you cupcakes look divine!
Your piping looks wonderful! My icing was too thick (my fault) and I split the bag.
Looks very cute and tasty
!!!!!
Thanks everyone for your comment and well wishes! They are much appreciated!
your cupcakes are beautifully decorated!
you have a very nice blog too
Lovely cupcakes, love the decoration!
Your cupcakes look great! I love the way you frosted them!
I just love the icing swirls on top of the cupcakes, and a great photo. You must be very pleased. Happy holidays to you and your kin. Thanks for the comments on my blog.
I hope your father is doing better.
We joined DB the same month!! Yeah for us for surviving!!
Love your cupcakes
Oh, I’m sorry it’s been a rough month for you. Hopefully things will lighten up and also, hopefully your dad will get better.
Your cupcakes are adorable and just perfect.
I hope your dad is doing better. Sounds like you had perfectly valid reasons to skip the challenge. I applaud your effort!
Jane of VeganBits.com
I want these cupcakes….Now!!!!
What cute cupcakes! I love the star tip.
Look beautiful and I’m sure they tasted awesome too!
I hope you dad is doing better. Your cake looks delicious! The browned butter really does add a nice flavor.
Glad you could make time for this one – it looks like it was worth it! Hope your dad gets better soon.
Add me to those sorry you’ve had a rough month, and please accept my best wishes for a speedy recovery for your father. I’m glad you enjoyed our little tribute to sugar. Thanks for taking the time to bake with us this month.
Beautifully decorated cupcakes. Hope you have a less stressful month. Get well wishes for your dad.