Thursday, July 18, 2024

Butterscotch Cake with Caramel Icing

Ingredients :

2 cups of brown sugar
1/2 cup of butter
1 teaspoon of vanilla
2 eggs
2 cups of flour
1 teaspoon baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk

Icing candy:
1 1/2 cups of brown sugar
1 tablespoon of flour
1/4 cup of butter (plus 2 tablespoons for later)
1/4 cup of milk
1 teaspoon of vanilla

Instructions :

Preheat the oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans.
Cream the butter and sugar with an electric mixer halfway through until fluffy. Add the vanilla, then add the eggs one at a time, beating at low heat until they are mixed.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Beginning with the flour mixture, add the flour and buttermilk (alternating one with the other) to the sugar-egg mixture at low speed. When everything is mixed, scrape the bowl with your hand.
Pour the dough into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
Cool before glazing.
In a small saucepan, mix all the ingredients except the vanilla and the 2 extra tablespoons of butter. Heat over medium heat and bring to a boil. Stir frequently to avoid burning, let the mixture boil for a good minute (I actually use a caramel thermometer and let it reach 238 degrees, but if you don’t have one, make sure you boil it for a good solid minute).
) Take off the heat and add the vanilla and 2 tablespoons of butter. Cool the mixture, stirring it vigorously from time to time, until it is still hot (but not HOT) and has thickened enough to spread. Spread it over the cake, moving it around fairly quickly because it will harden as it cools. It will be a thin layer, not a thick one. Let it settle completely before cutting the cake.