SOUTHERN LIVING CARAMEL CAKE RECIPES
CARAMEL-FROSTED POUND CAKE RECIPE | SOUTHERN LIVING
This cake combines the two quintessential Southern cakes—pound cake and caramel cake—into one. The result is a surefire crowd-pleaser. It has all the height and visual appeal of a layer cake (not to mention, a stellar cake-to-frosting ratio), but guests will be surprised to discover that there's actually a moist, succulent pound cake tucked beneath the ribbons of caramel icing. Since the cake is just one layer, it's easy to assemble and decorate, but the result is sure to stun as a party centerpiece.The pound cake is flavored with a hint of almond extract, adding a nutty, savory note to the cake that complements the sweetness of the caramel frosting. It may seem intimidating to make homemade caramel, but this photo-worthy frosting is a great place to start. Spreading the frosting with an offset spatula as instructed in the recipe is the key to getting those signature swoops. This rich pound cake will be a great addition to any dessert spread.
Provided by Southern Living
Categories Cakes
Total Time 4 hours 0 minutes
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Grease and flour a 10-inch (16-cup) tube pan with shortening.
- Beat 3 cups sugar and 1 cup butter at medium speed with an electric mixer 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extract. Add flour alternately with whipping cream, beginning and ending with flour, beating well after each addition. Beat at medium speed 2 minutes. Pour batter into pan.
- Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
- Make the Caramel Frosting: Heat 1/4 cup sugar in an 8- or 10-inch skillet over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, heat 1 1/4 cups sugar, 1/2 cup butter, and 1/2 cup milk in a 3-qt. saucepan to boiling over medium-high heat. Gradually stir in caramelized sugar with a whisk; cook until a candy thermometer registers 232°F. Remove from heat; cool, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable.
- Using an offset spatula and working quickly, spread Caramel Frosting over cake (frosting will harden as it cools). Let stand 30 minutes before slicing.
CARAMEL APPLE CAKE RECIPE | SOUTHERN LIVING
Want to see something impressive? Enter, our Caramel Apple Cake. It makes for a show stopping centerpiece that no one will be able to resist once those slices start getting passed around. To make it even more decadent, we topped it with a delicious Apple Brandy-Caramel Sauce. Friends and family will be amazed when this confection lands on the table, but we’ll keep the minimal prep time our little secret. Caramel Apple Cake only requires you to be on your feet for 20 minutes—yes, you read that right. Of course, it will take about two more hours for your party-ready treat to finish due to cooking and cooling times. When all is said and done, you’ll be proud to set this beauty on the table and even more excited to grab your fork and dig in. Serve with a scoop of vanilla ice cream to really take this dessert to the next level.
Provided by Pam Lolley
Total Time 2 hours 20 minutes
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- Prepare Cake: Preheat oven to 350°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla.
- Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan.
- Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely (about 1 hour).
- Meanwhile, prepare Apples. Cut apples into 1/2-inch-thick wedges. Toss together apples, 1/2 cup brown sugar, and next 3 ingredients. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).
- Arrange sautéed apples over cooled cake, and drizzle with desired amount of warm Apple Brandy-Caramel Sauce; serve with remaining sauce.
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