Caramel Cake
Description
The baking is simple and quick. This pie is best eaten the day after it's made. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
1. Make the cake. Preheat the oven to 175 degrees with the rack in the center. Butter a square baking pan, line it with parchment paper, and then butter the parchment. Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer at medium speed, then add vanilla extract and beat until combined. Add the eggs one at a time, beating well after each addition. Beat in the buttermilk at low speed. Gradually add the flour mixture in 3 batches, mixing until just combined. Pour the batter into the prepared pan, then tap the pan firmly on the counter several times to remove air bubbles.
- 2
Step 2
2. Bake until golden, 35 to 40 minutes. Let cool in the pan for 10 minutes, then remove to a plate and let cool completely for 1 hour.
- 3
Step 3
3. Make the glaze. In a saucepan, bring cream, brown sugar, corn syrup, and a pinch of salt to a boil over medium heat, stirring until the sugar dissolves. Cook for 12–14 minutes, until the glaze reaches a temperature of 100 degrees, then add vanilla extract.
- 4
Step 4
4. Pour the caramel over the pie, allowing it to drip down the sides. Refrigerate for 30 minutes.