“You are an idiot,” Suzen said. It’s a term of endearment I often hear. Sometimes softly, sometimes with passion. This time it was delivered with particular force.
“Sweetie, it’s really going to be really interesting. You love caramel. I picked this recipe for you.”
“Brian, it has TWO POUNDS OF BUTTER. Do you understand what that means?”
“Well, actually, I was doing the calorie calculation in Excel, and if you cut the cake into 24 pieces, then each one will …”
“Absolutely not. You are a dumb idiot.” She walked away.
And so, we did not, have not made this cake.
But, I came away with a victory. We are making this for New Year’s, which is why I call it a New Year’s Resolution Cake. I mean, what are you going to promise yourself for 2013? Lose some weight? Okay, that’s great. You are going to suffer in January and February. Maybe even into March if you are tenacious.
So, give yourself one great treat before the ordeal begins. Enjoy this cake. I will be making it with my 11-years old grandsons. They are becoming buttercream masters. There will be photos then, but you have the recipe now.
Perhaps you can plan a healthy end-of-year menu around this cake. You know, celery and carrot sticks for the entrée and this modest rich cake for dessert.
Just consider the idea.
Brown Sugar Layer Cake
Yield: 2 8” rounds [for two large, or four modest layers]
- 2 sticks unsalted butter, softened, plus more for pans
- 3 cups cake flour, plus more for pans
- 2 cups packed dark-brown sugar
- 1 cup granulated sugar
- 6 large eggs
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- 8 ounces sour cream
- ½ teaspoon baking soda
- Caramel Buttercream Frosting [recipe follows]
Preheat oven to 325°. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Reserve 1 bottom layer for another use. Place remaining bottom layer on a cake stand and spread evenly with 1¼ cups frosting. Repeat with a second layer and another 1¼ cups frosting. Place third layer on top. Spread entire cake top and sides with 1¼ cups frosting. Refrigerate cake until firm, about 30 minutes. Spread with 1½ cups frosting smoothing top and sides.
Serve immediately or refrigerate up to 2 days; if refrigerated let cake come to room temperature before serving.
Caramel Buttercream Frosting
Yield: 7 cups [That’s a lot! You’ll have ~2 cups left over after frosting this cake]
- 2¼ cups sugar, divided
- ½ cup water
- ½ cup heavy cream
- 9 large egg whites, room temperature
- 6 sticks unsalted butter, softened, divided
- 1½ teaspoons pure vanilla extract
Combine 1¼ cups sugar and the water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush, and cook, without stirring until dark amber. Remove from heat, and gradually stir in cream until completely smooth.
Whisk together remaining sugar and the egg whites in the bowl of a mixer set over a pot of simmering water. Whisk until sugar dissolves and mixture is warm. Transfer bowl to a stand mixer fitted with the whisk attachment, and whisk on medium high speed until fluffy and cool and stiff peaks form, about 10 minutes. Add butter, 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in caramel with mixer on medium speed, and whisk until completely incorporated
Continue to whisk until smooth, about 3 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.
Yes, that’s a graph up there. A recipe graph. Have you ever looked through a “single topic” cookbook and gotten a little overwhelmed or curious. Suzen found a book called Flavored Butters by Offerico Maoz. He’s an Israeli chef and his tidy, interesting little book has nearly 70 flavored butters in several categories:
- Nut and Seed
- Sweet Butters and Buttercreams
- Butter Sauces
The book simply tempts you to open the refrigerator and get to work. But, at the same time, you can get lost. Just looking at the savory butters, I found myself going back and forth, trying to remember what ingredients were used where. And, I wondered, what combinations could I make if I just had an overview of all the possible ingredients that Offerico used. I’m not saying I want to better Offerico, I just want to leverage off the launching platform he provides.
So, in the middle of the graph above there is the word “savory” which is the root for the recipes his savory section. Follow a line out, and you get a word or phrase that labels one of his recipes. Go out from that recipe naml, and you get to all the ingredients for that flavored butter.
No, I did not put “butter” in as an ingredient anywhere because it occurs anywhere. And, salt is a universal ingredient. You’ll definitely want to make these flavored butters beginning with unsalted butter; the salted butter in your grocery store can have a little salt in it or a lot. You need to be in control.
Suzen and I will be blogging some of these savory butters, as well as ones in the other categories. There you’ll see his proportions for the ingredients. But, look, this is flavored butter territory. You can let your imagination power just what ingredients you want to use and how much of each.
For example, there’s a recipe for Sun-Dried Tomato Butter that has, besides the butter, just two ingredients: thyme and sun-dried tomatoes. Look around the edge of the graph here and see what other ingredients have been used. Maybe you’d want to add some cilantro, or scallions, or lemon juice. It’s all up to you and that fertile culinary imagination you are trying to expand.
More graphs and more recipes to come.
Source: Flavored Butters by Offerico Maoz