I have been looking for a good caramel icing recipe for some time. I purchased a cookbook about Southern cakes, I think caramel cake is the ultimate South Louisiana cake. Well, I made the cake and it was an utter disaster, turns out the Southern book warns the cake should not be made on a humid day?? Umm... Southern Cakes? Southern weather- did they forget? Clearly. Quite a sticky mess, the recipe did not work- go figure in 90% humidity almost year-round. I continued my search as this particular was cake to be made only in the dessert. I gave up for a while until recently when someone brought it up over morning coffee and oh no, the obsession begun all over again.
I ran across a woman who had the recipe of the specific cake I used buy and LOVE- she had received it as a wedding gift. I asked for it, I am pretty generous with my recipes so I was hopeful. She could not share she explained since the lady that gave it to her asked her not to. OK- understood, I get it- she received it as a gift and was told not to share it, I completely respect that. So the search continues...I am a bit more obsessed with it at this point, but I think my OCD has long since been established so I'm not making excuses.
Wednesday, October 15, 2008
Looking for Caramel Cake Recipe
This time around, instead of posting a recipe I am actually asking for one. Specifically what I am looking for is a nice caramel icing made with brown sugar, cream, and butter. I think it usually is brought to soft ball stage then stirred until somewhat set in order to ice the cake. I have a great yellow cake recipe- just need the icing. So if anyone has the recipe proportions I would be elated to have them. Oh, almost forgot- the cake I'm looking for is a two layer cake, not like the caramel cake I have in the index. Possibly found in an old Southern cookbook or in grandmas recipe box. Also, don't waste time on google- done that to no avail already. There is a link to my email in my profile, or maybe someone will be gracious enough to leave it in the comments.
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I found your blog a couple months ago, and love it!
ReplyDeleteI have never made caramel cake, but I have a recipe in my trusty old tattered cookbook that may work for you.
Brown Sugar Cake Icing:
10 Tbsps. Cream
8 Tbsps. Brown Sugar
4 Tbsps. Butter
1 Tsp. Vanilla
Pinch of Soda
Let come to boil; boil for 3 minutes. When slightly cool, thicken with powdered sugar; add extract.
Or visit Peabody for this luscious caramel cake : http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/
Good luck!
although this is a banana cake the caramel topping on this is the absolute best!
ReplyDeleteyou must give it a go!
maeve omeara's banana cake recipe
Banana cake with caramel topping
Preparation time: 25 mins
Cooking time: 60 mins
Makes 20cm round cake
This cake can be eaten when cooled, the topping will be soft at this stage.The cake can also be chilled in the fridge for several hours or overnight. This will give a firmer topping. Store cake in the refrigerator.
You'll need
Melted butter, for greasing
125g unsalted butter, chopped
1 tsp vanilla extract
3/4 cup caster sugar
2 eggs
3 large bananas, mashed
300ml carton thick sour cream
2 cups SR flour, sifted
1/2 tsp bicarbonate of soda, sifted
1 tsp nutmeg, sifted
1 tsp allspice, sifted
Topping
300ml carton thick sour cream
3 tbsp dark brown sugar
1 tsp vanilla extract
Here's how
1 Preheat oven to 180°C. Brush a deep, 20cm round springform tin with melted butter and line the base and sides with baking paper. Lining must rise at least 5cm above the rim of the tin.
2 Place unsalted butter and vanilla in small bowl of an electric mixer and beat until the butter increases in volume and is a pale yellow colour. Add the sugar and beat until it dissolves and mixture is light and fluffy. Add the eggs one at a time and beat well between each.
3 Transfer the creamed butter and sugar mixture to a large mixing bowl, add the bananas, half the sour cream (reserve the rest), sifted flour, bicarb and spices, and mix with a wooden spoon until just combined. Spoon the mixture into the prepared tin and smooth the surface.
4 To make topping: Place the reserved sour cream and the other 300m1 of cream in a medium mixing bowl, add the sugar and vanilla and stir until just combined.
5 Bake for 45-50 minutes or until a skewer comes out clean from the centre. Remove from the oven and spoon the topping onto the cake, spread out evenly and return to the oven for 10 minutes.Turn off the oven, leave door ajar and leave cake inside for another 20 minutes. Remove cake and stand it on a cake cooler until cold. Remove from springform tin and peel away the paper.
Hi there,
ReplyDeleteI don't really bake but I saw this caramel recipe just yesterday: http://www.101cookbooks.com/archives/caramel-apples-recipe.html
The only ingredients are cream, sea salt and honey. Perhaps it would be a starting point?
k.
I'm a food historian and am lucky enough to have dozens of old cookbooks. This recipe is from the late 1950s and was published by Eudora Garrison, who for many years was the food editor of The Charlotte Observer. It has served me well over the years.
ReplyDeleteCaramel Frosting
3 cups (light) brown sugar, firmly packed
1 cup plus 2 tablespoons half and half
1/2 stick (4 tablespoons) butter
1 teaspoon vanilla extract
Mix sugar and half and half in a heavy saucepan and cook, stirring over low heat until syrup reaches the soft-ball stage, 235 degrees on a candy thermometer. If lacking a thermometer, check doneness by dropping a tiny bit of syrup into a cup of cold water. When the syrup can be gathered up in fingers and will almost hold its shape, it has reached the soft-ball stage.
Remove pan from heat. Stir in butter, then let syrup cool. Add vanilla and beat until frosting reaches spreading consistency. A little cream (or half-and-half) may be added is mixture is too thick.
One of these may be what you are looking for, I have also heard this called a burnt sugar cake:
ReplyDeletehttp://www.abrightercandle.com/sliceofheavencaramelcake.html
http://suzannemcminn.com/blog/2008/09/05/old-time-burnt-sugar-cake
Oh man, she wouldn't SHARE a recipe.
ReplyDeleteFood was made for love, doesn't she know this? I'm glad you are so nice and respectful, but I mean, jesus, it's a cake recipe for heavens sake.
Hope all is well Miss Katya! I hope rainbows, sunshine and sprinkles surround you :)
-M
Katia, Will you please come over, I need your help with a cake recipe!
ReplyDeleteKatia,
ReplyDeleteI've had a recipe by Peabody printed forever! The cake looks delicious, I just haven't had an excuse to bake it. This is the link:
http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/
I hope you like it!
If the link doesn't work, just look for "double caramel cake" on her recipe index.
ReplyDeletehttp://blogs.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/
ReplyDeleteI haven't tried this recipe but it looks fantastic. I've made a few of Shuna's recipes and was very happy with them.
Good luck, Sophie
if you can try and find maya angelou's cookbook. it has a stellar burnt butter cake recipe that has a strong hint of caramel. it's a labour of love making it but the result is well worth it!
ReplyDeleteWhat you are asking for sounds like the frosting my mother used to make to frost devil's food cake in my childhood... which was a few years ago... since I'm 73 at last count. Here it is:
ReplyDeleteCaramel Frosting
1 cup brown sugar
1/2 cup white sugar
3/4 cup cream
1/2 tablespoon butter
1 teaspoon vanilla
Combine ingredients and cook until soft ball stage. Beat until warm. Frost cake.
Here's another one that has a similar flavor.
Caramel Icing
6 tablespoons butter
3/4 cup brown sugar
1 teaspoon vanilla
6 tablespons cream
1 and 1/2 cups powdered sugar
Melt butter, add brown sugar and cream. Boil 1 minute. Add powdered sugar. Beat until icing loses gloss. Add vanilla and mix in well. Frost cake.
Hope this is near to what you are looking for.
Here is a great one I made for the cafe I bake for:
ReplyDeleteChocolate Cake with Fleur de Sel Caramel Filling
There's chocolate cake—and then there's this chocolate cake. Four layers of cake. Chocolate ganache. Salted caramel. Toasted almonds. It's a decadent combination that has become a big seller at Santa Monica's Vanilla Bake Shop—and a new favorite for weddings.
12 SERVINGS
Recipe by Vanilla Bake Shop
Ingredients
CARAMEL FILLING
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, diced
1/4 cup crème fraîche or sour cream
1/2 teaspoon fresh lemon juice
Large pinch of fine fleur de sel* plus additional for assembly
GANACHE FILLING AND FROSTING
1 1/2 pounds bittersweet chocolate, chopped
3 cups heavy whipping cream
CAKE
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 cup hot water
1 tablespoon instant espresso powder or instant coffee
1 1/4 cups almonds, toasted, coarsely chopped
Preparation
CARAMEL FILLING
Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves. Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to high. Boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush, about 6 minutes. Remove from heat. Add cream (mixture will bubble). Whisk in butter, then crème fraîche, lemon juice, and pinch of fleur de sel. Cool completely. DO AHEAD Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
GANACHE FILLING AND FROSTING
Place chocolate in large bowl. Bring cream to simmer in medium saucepan. Pour cream over chocolate; let soften 1 minute. Whisk until chocolate is smooth. Cool, then cover and chill overnight. DO AHEAD Ganache can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
CAKE
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of each with parchment paper; butter paper and dust pan with flour.
Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt into large bowl. Add milk, eggs, and melted butter. Using electric mixer, beat at low speed until blended. Increase speed and beat 2 minutes. Stir 1 cup hot water and espresso powder in small bowl to dissolve. Add to batter; beat until blended (batter will be thin). Divide batter between pans (about 3 cups each).
Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes; turn out onto racks. Peel off parchment and cool completely.
Using long serrated knife, cut each cake horizontally in half. Place 1 layer on platter; spread with 1/2 cup room-temperature ganache. Spoon 3/4 cup ganache into pastry bag fitted with 1/4-inch plain round tip. Pipe ring of ganache around edge of layer. Spread 1/4 cup room-temperature caramel filling evenly inside ring. Sprinkle caramel with large pinch of fleur de sel, then 1 tablespoon almonds. Top with second cake layer, ganache, ganache ring, caramel filling, fleur de sel, and almonds. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining ganache over top and sides of cake. Press remaining almonds onto sides. DO AHEAD Can be made 2 days ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour.
*A type of sea salt; available at some supermarkets and at specialty foods stores.
i tried the cake it came up a 'meraviglia' wonderful!!
ReplyDeleteHey, have you tried this one?
ReplyDeletehttp://www.epicurious.com/recipes/food/views/Caramel-Cake-241217
(You have a lovely blog--glad to have found it.)
I miss your posts :( I hope you start posting again soon.
ReplyDelete