Menu

Caramel Cake

By Lindsey Merkin | May 24, 2013 12:33:33 CST

Ingredients:

  • 1 stick cannabis butter (8 tbsp)
  • 2 cups plus 2 tbsp sifted cake flour (not self-rising; sift before measuring)
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs room temperature
  • 1 cup well-shaken buttermilk
  • For caramel glaze:
  • 1 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1 tbsp light corn syrup
  • 1 tsp pure vanilla extract
  • Directions:

    Preheat oven to 350 degrees 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 cannabis 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 medium heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212 degrees F on a 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.

    No User reviews, be the first to add a review!
    Desktop View