Monday, June 7, 2010

Buttermilk Cake with Caramel Glaze

Print
Source: The Runaway Spoon


Buttermilk Cake with Caramel Glaze

For the Cake:

3 cups all purpose flour
1 teaspoon baking soda
1 cup butter, softened
2 1/3 cup granulated sugar
3 eggs
1 1/2 teaspoon vanilla extract
1 cup buttermilk, well shaken

For the Glaze:

1/4 cup butter
1/2 cup light brown sugar, tightly packed
1/4 teaspoon salt
1/3 cup heavy cream
1 cup confectioners’ sugar, sifted


For the Cake:

Preheat the oven to 350 degrees. Grease and flour a Bundt pan.

Sift the flour and baking soda together into a small bowl and set aside. In the bowl of a stand mixer, cream the butter and sugar until pale yellow and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour and the buttermilk alternately, beating well after each addition, until thoroughly incorporated. The batter will be thick, but spread it in the prepared pan and bake for 40 – 50 minutes until a tester comes out clean. Remove from the oven and leave to cool in the pan for 15 minutes, and then turn out on a wire rack to cool completely.

For the Glaze:

The cake must be completely cool, or the glaze will slide right off. Place a piece of foil or paper under the cooling rack to catch any drips and make clean-up easier.

Cut the butter into cubes and place in a saucepan with the brown sugar, cream and salt. After everything melts together, bring to a full, rolling boil over medium heat, stirring constantly. When it reaches that boil, count to 60 Mississippi, then pull it off the heat. Leave the pan to cool for about 5 minutes, then vigorously beat in the powdered sugar until smooth.

Immediately pour the glaze over the cake, but do so slowly and evenly to cover as much surface as possible. Leave the glaze to set, then slice and enjoy. Covered tightly, this cake will last a few days.