Caramel Cake

by Monica Bennion on September 14, 2012

A rich and delectable dessert, perfect to pair with our ice style wine, Angel Eis

2 cups plus 2 tbsp. sifted cake flour (not self-rising; sift before measuring)
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter
1 cup sugar
1 tsp. pure vanilla extract
2 large eggs, at room temperature 30 minutes
1 cup well-shaken buttermilk

1 cup heavy cream
1/2 cup packed light brown sugar
1 tbsp. light corn syrup
1 tsp. pure vanilla extract

1)  Preheat oven to 350° F with rack in the middle.  Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment paper.

2)  Sift together flour, baking powder, baking soda and salt.

3)  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.

4)  Spread batter evenly in cake pan, then rap the pan on the counter several times to eliminate air bubbles.  Bake until golden brown and a wooden pick inserted in center of cake comes out clean, about 35-40 minutes.  Cool in pan on a rack for 10 minutes, then run a knife around edge of pan.  Invert onto rack and discard parchment, then cool completely, about 1 hour.

5)  Bring cream, brown sugar, corn syrup and a pinch of salt to a boil in 1 1/2 quart heavy saucepan over medium heat, stirring until sugar has dissolved.  Boil until glaze registers 210°—212° on a thermometer, 12 to 14 minutes, then stir in vanilla.

6)  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.

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