Wednesday, October 19, 2011

Heavenly Cake - Karmel Cake


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.

The batter.

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.


  1. the baking powder math sure is pesky. the double-high cake looks very inviting, however. i agree that the flavor was subtle and that it did pair well with coffee.

  2. I'm jealous of your sugar thermometer. I've been trying to find one here, and they don't seen to exist. One more thing to add to my list for the next trip to the US.