Triple Caramel Cake

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This cake was a big disappointment, although some people loved it. I would give it a 7 personally, but I don’t like cake that has hard edges, and that unfortunately is the reality of a bundt cake. The flavor was good if you like caramel though. I got the recipe from Fine Cooking magazine.
  • Triple Caramel Cake
    • By Johanne Killeen, George Germon Fine Cooking Issue 24
  • 3 cups heavy cream
  • 2 1/2 cups granulated sugar
  • 6 oz. (12 Tbs.) unsalted butter, softened
  • 4 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • Pinch salt
Recipe and directions can be found at link below:
http://www.finecooking.com/recipe/triple-caramel-cake

So, you make caramel by putting 1 cup of sugar in a pan and cooking it on medium until it turns dark amber. I slowly move it with a fork so it doesn’t burn. Then you dump in 2 cups of warm cream and stir stir stir. I added vanilla and a pinch of salt as well. You put it back on the heat and boil it for 5 minutes, and then it will look super runny but it’s done.  It might also have some crunchy pieces at the beginning, but it will smooth out.

For the cake you cream the butter and the remaining sugar and then add eggs one at a time. Combine dry and add alternately with 1 cup of the caramel sauce you made. Bake at 325 for a while (bundt cakes take a while). reserve caramel to top it with and to fold into the cream.

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