This caramel cake was comfort food at its best for me. I have always loved crème caramel. Combining it with browned butter was brilliant! I followed the recipe to a “T” and everything came together just right. I have never caramelized sugar with water before and I was so glad that there were detailed instructions warning me about all the sputtering and splattering that was to take place. You can see that I took my caramelized sugar to a pretty deep amber color – it was really flavorful. I didn’t have a deep cake pan so I just made two 9 inch cakes. I think this is even better than a single layer, because I love having a layer of frosting in the middle!
Two things I would do differently: 1) Cut a little off the edge of the top layer so that the frosting would slope down and the caramel drizzles would “drip” down the sides in a more appealing manner and 2) Take my cake out earlier – I got distracted and so the cake went a little longer than I meant for it to – just a tiny bit dryer than I wanted it to be.
My girls and I ate cake two evenings in a row and cut the rest in slices for the freezer. What a decadent treat to pull out of the freezer every so often! The remaining sugar syrup is being used to flavor steamed milks and my morning yogurt. What a delicious fall dessert to make.
- Robin
1 comment:
Lucky you to have cake in your freezer! Nicely done!
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