Caramel Cake
As an adult, I have enjoyed baking cakes and pies for the fall months and holidays. But it is always with a hint of sadness because it serves as a reminder of the family that is no longer here to enjoy the time with me.
As I reflect back on our family traditions, I can still see images of Momma and my aunts fussing around the table and placing desserts everywhere. I have remarked before that Momma’s kitchen was large and all-purpose. She had a long, white freezer on one side of the kitchen and a washer and dryer on another side. These were perfect serving tables and desserts were proudly displayed.
As a child, I had no worries, the days passed easily and Momma and Daddy just took care of everything. All of the holiday gatherings were discussed among the adults and decisions made regarding the dinner and desserts. All I had to do was show up and play outside with all my cousins until we were called in for dinner. My grandparents and great aunts would be sitting around chatting and just waiting for the dinner bell. They may have been pondering on the years when they were the decision-makers.
As a young mother, I eased into helping Momma. She was a roadrunner in the kitchen and really did not like anyone getting in her way at first. But every year, I was learning from her and not ever thinking I would be without her. I had my share of fails, but over the years, I began my own tradition of the things I did well.
There was a transition where my cousins and I took over the planning. I guess you could call it the natural order of things. Everyone had their specialty and brought it Thanksgiving Day. Our dinner menu consisted of the Thanksgiving baked turkey, cornbread dressing, baked spiral ham, green beans (one needs a vegetable), cranberry sauce (fruits are good, too) sweet potato fluff, hash brown casserole, spaghetti and cheese (not mac and cheese), and green stuff (aka Watergate salad). Desserts were the standard southern pies, that is, Chocolate, Pecan and Lemon. There was usually a Chocolate cake with a Chocolate Peanut Butter Icing, Red Velvet Cake, Cupcakes, Haystacks, Fudge and Mini Pecan Muffins.
Our dinners even took a sophisticated turn when we were introduced to a Broccoli Salad with crispy bacon, cheddar cheese, red onions, grapes with a mayo/vinegar dressing. God, more vegetables! Then there was an appearance of a white mac and cheese- full of fontina, mozzarella, parmesan, and Gruyere (can anyone really pronounce that) cheeses. Lawd, our palates were becoming refined. Thank goodness for those cousins!
Of course, our tradition continues. The conversation has begun. Everyone knows what to bring. See you there!
The caramel cake is one of my all-time favorites. It is all about the icing. I use my Goldtouch 8 inch cake pans I bought several years ago from Williams and Sonoma. I never have to trim them to make the layers lay flat. I also split all my layers with a bread knife so it resembles a doberge cake.
Caramel Cake
Yellow sour cream layer cake with caramel icing
Ingredients
Cake
- 1 cup butter, room temperature
- 3 cups sugar
- 6 eggs, room temperature
- 2 2/3 cup all purpose flour
- 1/2 teaspoon salt
- pinch soda
- 1 cup sour cream
- 2 teaspoons vanilla
Frosting
- 1 cup butter
- 1/2 cup evaporated milk
- 2 cups firmly packed light brown sugar
- 1/2 teaspoon vanilla
- 4 cups confectioners sugar
Instructions
Preheat oven to 350. Grease and flour three 8 inch cake pans.
Combine flour, salt and baking soda in a bowl. Whisk and set aside..
With the mixer on medium speed, cream the butter until smooth. Add sugar slowly. Beat on high 6-8 minutes, until white and fluffy.
Add eggs, one at a time and beat until the yellow disappears. Scrape bowl down.
Begin adding flour and alternate with sour cream until all flour and sour cream has been added. Add vanilla. touch. Cool in the cake pans 10 minutes and then flip onto a cooling rack.
Bake about 30 minutes or it springs back to
Cake must cool completely before icing. I split all layers with a bread knife.
ICING
Melt a cup of butter in a saucepan. Add milk and sugar. Cook on medium for 2 minutes. Pour in mixing bowl gradually adding confectioners sugar and vanilla. Begin spreading on cake,
If it sits, it tends to harden so work quickly and if necessary, reheat with a tablespoon of milk. It is well worth the effort.
Love this memory. Made me think back to my similar childhood and great memories. Happy Thanksgiving!!!
Love hearing this . thanks
That looks divine!!
yes dahling it is! lol
Caramel cake is a great idea! I don’t think I have ever had it but may make this for Thanksgiving. I also love how you can easily print the recipe!
That caramel icing will harden quickly but I just keep it in mixing bowl and add couple tablespoons milk to soften it..It is so delicious it is worth it.
I have never had caramel cake before but I may just make this for Thanksgiving. I love caramel. Also, I love how you can print your recipe easily.
Looks delicious AND beautiful!