This cake is deceptive. It’s so simple to make, yet it tastes unbelievably delicious and moist thanks to homemade caramel poured over the top. This recipe looks like it would be exceptionally sweet, but I added some herbal, savory elements like Earl Grey tea leaves, bergamot extract and some orange zest to keep the flavors balanced. Of course, if your sweet tooth won’t be denied, this recipe is divine as a simple caramel cake. Either way, it’s irresistible. If you really want to take the caramel goodness to the next level, poke holes in the cooled cake just before glazing and let the sauce seep into every pore. Enjoy and happy baking!
Earl Grey Caramel Cake Adapted from Epicurious Makes 1 8-inch square cake
1 stick (4 oz.) unsalted softened butter, plus more for greasing
2 cups plus 2 Tbsp. sifted cake flour (not self-rising)
1 tsp. baking powder
¾ tsp. baking soda
½ tsp. plus a pinch kosher salt, divided
1 Tbsp. ground Earl Grey leaves
1 cup granulated sugar
1 tsp. orange zest
1 tsp. bergamot extract
2 large eggs at room temperature
1 cup shaken buttermilk
1 cup heavy cream
½ cup packed light brown sugar
1 Tbsp. light corn syrup
1 tsp. pure vanilla extract
• Preheat the oven to 350 and position a rack in the middle. Butter an 8-inch square cake pan, line the bottom with a square of parchment paper, then butter the parchment.
• In a mixing bowl, sift together the cake flour, baking powder, baking soda, tea leaves and ½ teaspoon salt. Set aside.
• In another large mixing bowl, beat together the butter, sugar and orange zest on medium speed until pale and fluffy, about 5 minutes, then beat in the bergamot. Add the eggs 1 at a time, beating well after each addition, until combined. On low speed, beat the buttermilk until just combined (mixture may look curdled), then add the flour mixture in 3 batches, mixing on low speed until each addition is just incorporated.
• Pour the batter evenly in the cake pan, then rap the pan on counter several times to eliminate any air bubbles. Bake 35 to 40 minutes, until golden and a toothpick inserted in center of cake comes out clean. Let cool in the pan on a rack 10 minutes, then run a knife around edge of pan, invert the cake onto rack and discard parchment. Flip the cake right-side up and let cool completely, about 1 hour.
• Make the glaze by bringing the cream, brown sugar, corn syrup and remaining pinch of salt to a boil in a 1½-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until the glaze reaches 210 degrees, about 12 to 14 minutes, then remove from heat and stir in the vanilla extract.
• Place the cooling rack with the cake in a shallow baking pan. Pour the hot glaze on top of the cake, letting it run down the sides. Let cool until glaze is set, about 30 minutes.
This article appears in January 2015.
