The idea behind this cake is pretty simple really. Caramel with cake batter. It was very good although the flavor was a bit subtle. Goes down right with a cup of coffee. It definitely would have been much better with muscavado brown sugar. I wonder how this would taste with regular white sugar caramel?
This was the first time I used a sugar thermometer. It has always been difficult for me to tell how caramelized brown sugar is. I doubled the recipe so it took a good half hour or so to really get to the right temperature.
Some of the candies that formed in the bottom of the caramel.
The caramel. I actually made this parve, so I used soy milk and margarine.
I got some tunneling so I am thinking it might have to do with doubling the baking powder. I should have used a little less. Since I doubled the recipe and baked it all in a 2" pan I probably should have followed the rule of decreasing the baking powder the larger the cake is.