CARAMEL CAKE - Gourmet Magazine

Who's up for caramel cake?  This is a simple moist yellow cake that becomes worth the calories when drenched in caramel.  I poked a lot of holes in the cake before covering it with the hot caramel and served it with a little whipped cream on the side. 

For cake

• 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
• 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

For caramel glaze

• 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

I did not use a candy thermometer and cooked the caramel a full 14 minutes.  Worked out just fine.

Make cake:
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 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.

Recipe from Gourmet Magazine.