Tasty Tuesday



2 cups plus 2 tablespoons sifted cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
1 cup well-shaken buttermilk


1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract

Equipment: a candy thermometer

Preheat oven to 350°F with rack in middle.
Butter an 8-inch square cake pan and line with a square of parchment
paper, then butter parchment. Sift together flour, baking powder, baking soda, and salt.
Beat butter and sugar in a large bowl with an electric mixer at
medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in
buttermilk until just combined (mixture may look curdled). Add flour
mixture in 3 batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then rap pan on counter several
times to eliminate air bubbles. Bake until golden and a wooden pick
inserted in center of cake comes out clean, 35 to 40 minutes. Cool in
pan on a rack 10 minutes, then run a knife around edge of pan. Invert
onto rack and discard parchment, then cool completely, about 1 hour.

Make the glaze:
Bring cream, brown sugar, corn syrup, and a
pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium
heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
Put rack with cake in a shallow baking pan and pour hot glaze over
top of cake, allowing it to run down sides. Cool until glaze is set,
about 30 minutes.

****** I made additional glaze right before serving to top off the cake and ice cream YUMMY

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