"Sticky Buttery Good"
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 dessert recipes category. BUT I just couldn't add anything to this. It's awesome just like it is.
If this wasn't the type of caramel cake you were looking for - scroll below and see the collection of Italian cake recipes I hav on my sitee. I've made them all. Some of these recipes have been in my family for generations!
Thanks for stoppping by -
See some creative ideas in the section below.
YIELD: 1 - 9 inch cake
* 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.
Substitutions and Questions
What yogurt type works best?
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.
Can I use shortening for the butter?
Not a chance - you won't get a caramel flavor! The butter calories as so worth the flavor.
Can I use lemon zest?
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!
Can I use pecans?
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.
Other Italian Cake Recipes
Almond Cake Recipe
Almond Pound Cake
Amaretto Cake Recipe
Amaretto Mousse Cheesecake
Apple Pound Cake
Applesauce Cake Recipe
Blueberry Cake Recipe
Blueberry Coffee Cake Recipe
Chocolate Amaretto Cake
Chocolate Buttermilk Cake
Chocolate Torte Recipe
Chocolate Walnut Cake
Coconut Layer Cake
Coconut Cake Recipe
Double Chocolate Brownie Recipe
Eggnog Cake Recipe
Flourless Chocolate Torte
Fresh Strawberry Cake Recipe
Gluten Free Chocolate Cake Recipe
Harvey Wallbanger Cake
Italian Cream Cake Recipe
Italian Rum Cake Recipe
Jelly Roll Recipe
Lady Fingers Recipe
Lemon Layer Cake
Lemon Pound Cake
Mint Brownie Recipe
Peach Cake Recipe
Poppyseed Cake Recipe
Recipe For Chocolate Cheesecake
Pear Cake Recipe
Pineapple Carrot Cake
Pistachio Cake Recipe
Plum Cake Recipe
Pumpkin Bread Recipe
Recipe For Chocolate Cheesecake
Recipe For Pumpkin Cheesecake
Spice Cake Recipe
Sour Cream Cake Recipe
The BEST Tiramisu Recipe
Walnut Cake Recipe
Whipped Cream Recipe
Frostings - Glazes - Icings
Click here to see my cake frosting recipes.
Labor Day Is Coming Up!
It's still so hot, it's hard to get excited about cranking up the over. So - there are a couple of NO BAKE stand-by's I use:
Strawberry and Marsala
Amaretto Mouse Cheesecake
The big word is NO BAKE.
And then, there's always my Italian Drinks collection to make a party unique and festive.
Whatever you choose for Labor Day, keep it cool. Keep it simple. And keep it safe!
Would you like to share this page? You know how to do it! Thanks for sharing the sugar love!
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I update at least once a week.
Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.