Caramelized Burnt Sugar Cake With Brown Sugar Penuche Frosting Recipes

CARAMELIZED BURNT SUGAR CAKE WITH BROWN SUGAR PENUCHE FROSTING

Steps:

• In a small saucepan spread the sugar evenly over the bottom of the pan and cook over medium-low heat. Don't stir. Just let it get all melt and gooey.
• Once the sugar starts to melt, use a spatula to drag the gooey sugar to the middle of the pan so that the outer edges melt evenly. Cook until the sugar becomes a light amber color, but do not stir.
• Remove sugar from the heat and carefully add in the boiling water. Just be sure to do it slowly because it can splatter! Cook over medium-low heat, stirring constantly until smooth and the mixture looks like maple syrup. Remove from heat and let cool for 15 minutes
• Preheat oven to 350°F. Butter and flour two 8-inch round cake pans and line with parchment paper rounds on the bottoms. Pam for Baking is also a great option for greasing the pans. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugars on medium speed until light and fluffy. Scrape down the sides of the bowl as needed.
• Add the eggs into the mixture one at a time, beating after each addition. Beat in the vanilla.
• In a medium bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the milk and burnt sugar syrup.
• With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the milk mixture. Begin and end with the flour mixture. Beat until just combined, but do not overmix.
• Divide batter between two prepared pans and bake for 35 - 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool in pans for 10 minutes and then remove the cakes to a wire rack to cool completely. Spread penuche frosting between layers and over the top and sides of the cake.
• In a small saucepan, melt ¾ cup of butter over medium heat. Pour into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl with a hand mixer. Let cool for a few minutes.
• In the same saucepan, whisk together the brown sugar cream and salt. Cook over medium heat, stirring occasionally until the sugar is melted and the mixture begins to boil. Watch closely so that the mixture does not burn!
• Add the brown sugar mixture to the melted butter. Add half of the powdered sugar and beat until smooth. Add remaining powdered sugar and beat until combined. With the mixer on medium speed, slowly add in remaining butter 1 tbsp. at a time. Beat until smooth and combined.
• Cover the frosting and let stand at room temperature until it thickens a bit and becomes spreadable (about 10 - 30 minutes). Frost your cake layers and enjoy!

SCRUMPTIOUS PENUCHE FROSTING

Steps:

• Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
• Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

BURNT-SUGAR CAKE WITH CARAMEL FROSTING

Steps:

• Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
• When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
• Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
• Set aside to cool.
• Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
• Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
• Stir in cold caramel syrup.
• Add sifted dry ingredients alternately with milk, beating until smooth.
• Beat egg whites until stiff but not dry.
• Fold into flour mixture.
• Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
• Bake in moderate oven, 375 degrees, for about 20 minutes.
• Let stand for 5 minutes, then turn out on racks to cool.
• Spread Caramel Frosting between layers and on top and sides of cake.
• Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
• Bring to a boil, stirring constantly.
• Remove from heat; add vanilla.
• Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.

BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)

Steps:

• Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
• Remove from heat.
• Add slowly, stirring constantly, 1/2 cup boiling water.
• Stir over low heat until lumps are dissolved.
• Measure and add water to make 1 cup liquid.
• Cool.
• Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
• Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
• Beat 2 minutes.
• Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
• Beat 2 more minutes.
• Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
• Makes a small cake.
• Bake until cake tests done.
• Cool.
• Finish with Creamy Burnt Sugar Icing.
• Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
• Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
• Caramelize 1/2 cup sugar.
• Add 1/4 cup boiling water.
• DO NOT ADD any more water!
• Melt in saucepan 1/2 cup shortening (part butter).
• Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
• Stir in slowly caramel-water mixture.
• Bring to boil stirring constantly.
• Boil 1 minute.
• If mixture curdles, do not be alarmed.
• Remove from heat.
• Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
• Set saucepan in bowl of cold water.
• Beat until consistency to spread.
• Stir in 1/2 teaspoon vanilla.
• If it becomes too thick to spread, add a little water.