Recipe 3 - Caramel cake

A joint pick this week. We've settled on this delicious sounding caramel cake from epicurious. The recipe is posted below in grams, our unit of choice! The recipe makes 25 150 calorie servings if made as is. He may possibly replace some of the butter with applesauce to slightly healthy it up. I for one can't wait to get this deliciousness into my mouth :)




Ingredients

For cake

• 230g sifted cake flour (not self-rising)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 110g unsalted butter, softened
• 200g sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature 30 minutes
• 240ml well-shaken buttermilk

For caramel glaze

• 240ml heavy cream
• 100g packed light brown sugar
• 15ml light corn syrup
• 1 teaspoon pure vanilla extract

• Equipment: a candy thermometer

Method

Make cake:
Preheat oven to gas mark 4, 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.

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

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.

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.

Make glaze:
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.

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.