This caramel cake recipe is sticky buttery good. This is one of those Italian cakes that came out of my grandma's cookbook. (The Italian grandma) I've always had a love for butter and brown sugar. I'll take it any day over chocolate.
There's nothing complex or frilly about this. I'd classify it as an easy cake recipe . Just because it's one bowl from oven to the dessert plate!
I usually like to doctor up a recipe so that it conveniently fits into my Italian cakes category. BUT I just couldn't think of any specific Italian ingredients to add that would make it taste better. It's awesome just like it is.
If this wasn't the type of caramel cake you were looking for - scroll below and you can see my photo gallery of all the cakes I have on my site. I've made them all. Some of these recipes have been in my family for generations!
Thanks for stoppping by -
* 9 ozs butter. (2 sticks plus a wee bit more - yep really! )
* 1/3 cup brown sugar
* 3/4 cup nuts chopped ( walnuts or almonds)
* 1 cup sugar (white )
* 2 tsp orange zest
* 3 eggs (lightly beaten)
* 2 cups flour
* 3/8 tsp salt
* 2 1/2 tsp baking soda
* 1 cup of PLAIN yogurt
* Preheat oven to 350 degrees.
* Grease a DEEP 9 inch round cake tin or spring form pan.
* Melt 2 ozs of butter and pour on the base of the pan.
* Sprinkle the brown sugar over the butter.
* Beat the sugar, zest, and remaining butter with a mixer for about 5-6 minutes.
Looking for it to be pale and creamy.
* Add the eggs gradually , beating after each addition.
* Fold in the yogurt alternately with the flour.
* Spoon the mixture over the butter brown sugar in the cake pan.
* Bake for 1 hour and 15 minutes or until a toothpick comes out clean.( Yes really - but keep a good eye on it!)
* Cool for at least 30 minutes before putting on a serving plate.
* Plan on at least 2 hours for the cooking and cooling time .
Whole milk for sure! Or Greek style yogurt. If you use some preservative laden low-fat yogurt -make sure and drain it for awhile. You want the yogurt thick when you add it to the cake.
Not a chance - you won't get a caramel flavor! The butter calories as so worth the flavor.
I have before and my family comments, "This tastes like a lemon cake." The orange zest works better with the caramel. But it's your recipe. You decide
I'm sure you could. We just don't use them in Italian dessert recipes. Not that there is anything "wrong" with them - but our culture uses walnuts, hazelnuts, and almonds primarily. I've not tried it. But I think it's a go.
Back to the caramel cake.