0 (0)

Category: Desserts

Caramel cake

Caramel cake
Los Angeles Times

IF Maya Angelou likes you, even just a bit, she wants to cook for you. The 76-year-old celebrated writer and poet invests something personal in each dish, whether for the hungry stranger walking into the San Francisco joint where she ... Read more

Total time: 1 hour, 20 minutes | Serves 8 to 10
Note: Adapted from "Hallelujah! The Welcome Table," by Maya Angelou.

Caramel syrup

  • 1 cup sugar
  • 1 cup boiling water

Step 1Heat the sugar in a heavy skillet over low heat. Stir constantly until it is melted to a brown liquid. When it bubbles over its entire surface, about 20 minutes, remove from the heat.

Step 2Slowly add the boiling water, stirring constantly. Pour into a container and cool. Use one-fourth cup for the cake; save the rest for another use.

Caramel frosting

  • 1/2 cup (1 stick) plus 1 tablespoon butter
  • 3 cups powdered sugar
  • 6 tablespoons heavy cream
  • 1 1/4 teaspoons vanilla extract
  • Pinch of salt

Step 1Brown the butter in a heavy pot over medium heat -- be vigilant or it will burn. Allow the butter to cool.

Step 2Pour the cooled butter into a large mixing bowl. Add the powdered sugar, cream, vanilla and salt and beat until smooth. If the frosting is too stiff, add a tablespoon of half-and-half or cream.

Cake and assembly

  • 1/2 cup (1 stick) butter
  • 1 1/4 cups sugar, divided
  • 1/4 cup caramel syrup
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1 recipe caramel frosting

Step 1Heat the oven to 375 degrees. Line the bottoms of two 8-inch layer cake pans with greased wax paper.

Step 2In a large mixing bowl, cream the butter and gradually add 1 cup sugar, beating until light and fluffy. Beat in the syrup.

Step 3In a medium mixing bowl, sift the flour, baking powder and salt together. Add the sifted ingredients to the creamed mixture, alternating with the milk.

Step 4In a separate medium mixing bowl, beat the eggs about 3 minutes, until foamy. Add the remaining sugar and beat until mixture resembles a fine spongy foam, another 3 minutes. Stir it into cake batter until blended.

Step 5Divide the batter between the cake pans. Bake for about 25 minutes. Check by gently pressing the center of a cake; it should spring back. If it doesn't, bake for 10 more minutes. Cool in the pans for 10 minutes, then on a rack before frosting with caramel frosting. Refrigerate until ready to serve.

Each serving:
637 calories; 6 grams protein; 98 grams carbohydrates; 1 gram fiber; 26 grams fat; 15 grams saturated fat; 122 mg. cholesterol; 300 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Pan con chocolate (Chocolate flan with caramelized bread, olive oil and brioche ice cream)
Chocolate zucchini cake
Lucques' hazelnut brown butter cake
Dal Rae Bananas Flambe