Description Edit

Adapted from a Fine Cooking magazine recipe cited as one of the editors' all-time favourites. It was reprinted in Best American Recipes 2005 – 2006 by Fran McCullough and Molly Stevens.

Ingredients Edit

Directions Edit

  1. In medium pan on medium heat, bring 2 cups cream to boil.
  2. Turn off heat but leave pan on burner.
  3. Meanwhile, put 1 cup sugar in another medium pan on medium heat.
  4. Leave undisturbed until sugar begins to melt and darken.
  5. Gently shake pan to distribute sugar.
  6. Remove from heat when sugar has all melted and is dark amber, about 5 minutes.
  7. While stirring constantly with wooden spoon, slowly pour in hot cream to make caramel.
  8. Return pan to burner.
  9. Turn heat to low.
  10. Boil gently, stirring often, 5 minutes.
  11. Set aside at least 30 minutes, stirring often, until cool.
  12. Pour into 2-cup measure.
  13. Grease and flour 10-inch, non-stick bundt pan with removable bottom.
  14. Using electric mixer at medium speed, beat butter and remaining 1½ cups sugar in large bowl until fluffy.
  15. Beat in eggs 1 at a time until blended.
  16. Scrape sides of bowl.
  17. Beat on medium-high until fluffy.
  18. Sift flour, baking powder and salt into medium bowl.
  19. At low speed, mixing until barely incorporated, beat half of flour into batter, then 1 cup caramel, then remaining flour.
  20. Scrape sides of bowl.
  21. Finish blending gently with spatula.
  22. Refrigerate remaining caramel.
  23. Pour batter into prepared pan.
  24. Bake on lower rack of preheated 325°F oven until tester comes out clean, about 45 minutes.
  25. Cool on wire rack 10 minutes.
  26. Unmould and cool completely on rack.
  27. Bring remaining caramel to room temperature.
  28. Drizzle ½ cup over cake.
  29. Just before serving, whip remaining 1 cup cream until firm peaks form.
  30. Fold in about ⅓ cup caramel, leaving streaks (you will have some caramel left over)
  31. Cut cake and serve with dollops of caramel cream.
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