Today is my birthday!
I’m not telling you how old I am but I will give you a hint – next year is a very BIG birthday for me!!!
Here I am on my first birthday – aren’t I a cutie!
One thing I learned, years ago, to assure a happy birthday is to just ask for what you want. Don’t let people guess! So what do I want for my birthday? Like all good bloggers I love comments and blog subscribers. In fact, two of my goals for 2009 are to increase comments on my blog and to increase my subscriber count.
So as a birthday gift to me I’d love for you to forward the link to my blog to a couple of your friends and encourage them to subscribe or add me to their rss reader! Also, if you have never left me a comment I’d love to hear from you. It’s really not hard. Just click through to the actual blog if you are reading this in an email update and scroll on down to the end of the post – click where it says comments and say hi! I promise it’s not hard and I’d love to hear from you.
So what is a birthday without a cake? I am not a big cake fan, in fact I’d prefer pie to cake, but when it comes to birthdays I am a firm believer in cake!
My cake of choice growing up was always an angel food cake, usually with either pink or purple frosting.
I have gotten a little bit more sophisticated since then although I still love angel food cake. The past few years I have enjoyed a poppy seed cake with lemon cream cheese filling and frosting from the local Beaverton Bakery – yum!
This year I decided to take things into my own hands and make my own cake. Now if my husband still wants to buy me my favorite cake from Beaverton Bakery I won’t refuse!
Lately I have had a thing going for caramel cake and I’ve been experimenting with different recipes. The caramel cake I made for my birthday is one I found over at Smitten Kitchen.
The cake is made from scratch and is light and moist. I find some cakes that are made from scratch too heavy and dense but this one is not. Be sure and use cake flour.
The frosting is really a soft caramel – it is so good!!! One of the reasons I eat cake is for the frosting and this one doesn’t disappoint if you like caramel.
I wish I could share a piece with all of you but since I can’t I’ll just have to eat your piece too!
The recipe makes a 8 x 8 cake which is a perfect size for my reduced size family!
I’m off to “Eat Cake” and enjoy some girlfriend time for lunch, a massage and dinner out with Jim and Tessa.
- 2 cups plus 2 tablespoons sifted cake flour not self-rising; sift before measuring
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter softened
- 1 C sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature 30 minutes
- 1 C well-shaken buttermilk
- 1 C heavy cream
- 1/2 C packed light brown sugar
- 1 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
- Equipment: a candy thermometer
Preheat oven to 350°F with rack in middle.
Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment
Sift together flour, baking powder, baking soda, and salt.
Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.
Add eggs 1 at a time, beating well after each addition.
At low speed, beat in buttermilk until just combined (mixture may look curdled).
Add flour mixture in 3 batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes.
Cool in pan on a rack 10 minutes, then run a knife around edge of pan.
Invert onto rack and discard parchment, then cool completely, about 1 hour.
Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved.
Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides.
Cool until glaze is set, about 30 minutes.
Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.
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