We brought this to home fellowship last night too. I found it on my second pass through the Taste of Home cookbook. It looked like it would be good for a crowd, and we always have lots of kids at HF (19 last night, not counting the ones that are still incubating!!). Also it seemed good for fall, even though it's in the "spring" section of the cookbook.
Buttermilk Cake with Caramel Icing
1 cup butter, softened
2 1/3 cup sugar
3 eggs
1 1/2 tsp vanilla extract
3 cups flour
1 tsp baking soda
1 cup buttermilk (you can buy buttermilk, or make your own by putting 1 tbsp lemon juice or vinegar into a 1 cup measure and then filling with milk to the 1 cup line)
Icing:
1/4 cup butter, cubed
1/2 cup brown sugar
1/3 cup heavy whipping cream
1 cup confectioners' sugar
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick).
Pour into greased and floured 10 inch fluted tube pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
For icing, in a small saucepan combine the butter, brown sugar, and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5-10 minutes. Whisk in confectioners' sugar. Drizzle over cake. 12-16 servings.
I just had a small piece of this, and I thought it was a bit dry. But my friend Jill didn't think it was, and she also really liked the icing. That part was good. While Em & Nathan were helping me with the cake, they kept sticking their fingers in the icing that was drizzling off the sides of the plate. So that part at least was good. Kids are pretty smart, and it seemed like a lot of the plates had the icing-covered parts of the cake eaten, and the bottoms left behind, but I can't blame them.
No comments:
Post a Comment