Caramel cake
"Photo by Tara Striano This tender brown butter cake is smothered in brown butter-sour cream caramel. About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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For the Cake:
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Baking spray
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2 sticks (8 ounces) unsalted butter, cut into 16 pieces
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2 1/4 cups (about 11 1/4 ounces) cake flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 tablespoon pure vanilla extract
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1 cup milk, at room temperature
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1 3/4 cups (about 12 1/4 ounces) granulated sugar
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3 large eggs, separated and at room temperature
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For the Caramel
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2 sticks (8 ounces) unsalted butter, cut into 16 pieces
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2 cups (about 1 pound) packed dark brown sugar
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1/2 cup sour cream
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2 tablespoons of white corn syrup
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3/4 teaspoon salt
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1 teaspoon vanilla
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