sunday sweets: salted caramel cake

Sunday Sweets is coming a day late because it is in honor of Leif's birthday today.  I've been thinking about what to make him for a couple of weeks; researching recipes and piecing together what I thought would be the perfect birthday cake for him.  I ended up with this mishmash of three different recipes to make the ultimate Leif Birthday Cake.  It is the perfect combination of sweet and salty, just like Leif.

In the process of making this cake we had a kitchen emergency when the plumbing underneath the sink sprung a major leak.  It being Sunday the property management company couldn't get a plumber out to fix it so our kitchen looks like a disaster area.  There were so many dishes piled up on the counter after I finished the cake that the plans I had to make turkey burgers went out the window.  Dinner turned out to be canned ravioli while we sat the grass in our backyard.

In celebration of Leif's birthday we let Clio have some of the cake, which was a big treat for her.  Normally when I bake things for Sunday Sweets we eat it after she goes to bed.  There is a reason for this, aside form the one about trying to avoid feeding our kid too much processed food.  Sugar makes Clio super energetic and then super grouchy after she comes down from the sugar high.  It is not fun.

David's Yellow Cake

1 c butter
1 1/2 c granulated sugar
8 egg yolks
3/4 c milk
1 1/2 tsp vanilla extract
2 c cake flour
2 tsp baking powder
1/2 tsp salt

1.  Preheat oven to 350 degrees F.  Butter and flour two 9in round cake tins.
2.  Cream butter and sugar until light and fluffy.  Beat in one egg yolk at a time (make sure they are well incorporated).  Stir in vanilla.  Beat in flour mixture alternately with the milk until incorporated.  Pour batter in pans.
3.  Bake 25-30 minutes or until done.


Salted Caramel Sauce

1 c sugar
1/4 c water
3/4 c heavy cream
3 1/2 tbsp unsalted butter
1 tsp sea salt

1. Heat sugar and water over medium heat, stirring until the sugar dissolves.
2. Turn heat up to med-high and let boil, without stirring, for about 5-6 minutes.  Color should be dark amber in color when done.
3.  Remove from heat and gradually pour in the cream, whisking while doing so.
4.  Stir in butter and salt, mix until incorporated.

Sauce will keep in the refrigerator for up to two weeks.


Adapted from Salted Caramel Cream Cheese Frosting

1 c butter, room temp
8 oz cream cheese, room temp
2/3 c salted caramel sauce
2 c powdered sugar

1.  Cream the cream cheese and butter.
2.  Add the caramel sauce and mix until well incorporated.
3.  Slowly add the powdered sugar and continue beating together until light and fluffy.