BUTTERMILK CAKE WITH CARAMEL FROSTING
I have been wanting to make this cake for weeks, finally got it done today. It smelled fantastic baking. A simple cake with most ingredients everyone has in their pantry. The frosting is terrific..the cake is dense and moist with a nice flavor, would be great served with ice cream or fruit on the side. This cake would also...
Provided by Cassie *
Categories Cakes
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- 2. Beat in vanilla.
- 3. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick).
- 4. Pour into a greased and floured 10-in. fluted tube pan. ( I used Crisco shortening and flour ) slid right out of pan)
- 5. Bake at 350° for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- 6. For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly.
- 7. Remove from the heat; cool for 5-10 minutes. Gradually beat in confectioners' sugar until smooth. Drizzle over cake.
BUTTERSCOTCH CAKE WITH CARAMEL ICING
I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake. Caramel icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.
Provided by Topher Zenishek
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
- Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
- Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 81 g, Cholesterol 67.8 mg, Fat 14.7 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 297.9 mg, Sugar 63.9 g
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