Resolutions and fabulous cake: Vanilla bean cake with salted caramel sauce

In a recent meeting, my manager asked what our New Year's resolutions were. One teammate said hers was simple: No excuses. I like it. Definitely a good one to live by. I have a bit of a different approach. I come up with lots of resolutions - it makes it easier to find one that sticks... What are they? Read more, blog more, get organized... those are the simple ones. I'm doing pretty good on all 3 - I've already finished one and a half books thanks to my fabulous new iPad. I've bought a bunch of new baskets and such to help me sort all of my tiny one's toys, art supplies, etc.(For such a small person, she sure has a ton of stuff!) And here I am, blogging away. (My iPad will hopefully help with this too! Leave a comment if you have any tips on blogging with an iPad or favorite apps...)

We shall see how it goes... What are your resolutions? And the bigger question: are they sticking 10 days in?

Though my blogging has been, well, non-existent, I have been cooking. Greek lamb shanks, Singapore style chicken curry, fish with smoked tomato butter... Some of them will make appearances here soon. But I wanted to start the New Year with something sweet, and this cake fits the bill.

I'm a sucker for salted caramel, so this one was an easy pick. The cake is super-dense and the sauce super-sweet. I really could eat the sauce with a spoon... I drizzled extra sauce on it before serving, because more sauce is never a bad thing...

Vanilla bean cake with salted caramel sauce
adapted from Food & Wine Magazine

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 sticks unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
1/4 cup crème fraîche, or sour cream
3 tablespoons vanilla paste; or 1 vanilla bean, seeds scraped
1 cup Salted Caramel Sauce (see recipe below) 

Preheat the oven to 350° and butter and flour a 9-inch round cake pan. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Add both sugars and beat until fluffy. Add the eggs one at a time, beating well between additions, then add the crème fraîche and vanilla. At medium-low speed, beat in the dry ingredients until smooth and evenly combined.

Scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for about 1 hour, until the cake is golden and springy and a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cake cool in the pan for 20 minutes. Turn the cake onto a plate then invert onto a rack and let cool.

Poke the top of the cake all over with a skewer and pour the caramel sauce over the cake, allowing it to seep in and drip down the side. Cut into wedges and serve.

MAKE AHEAD
The unglazed cake can be stored at room temperature for up to 3 days.

Dulce de leche cheesecake squares

Last week, my husband and I celebrated our 3rd wedding anniversary. As any married person knows, the key to a happy marriage is about compromise. I chose this recipe as something of a compromise and let me tell you, if every compromise turned out this sweet, every marriage would last forever. See, Jeff's favorite dessert is cheesecake. I, on the other hand, don't really like cheesecake. But I wanted to make him something special; I remembered tearing this recipe from Bon Appetit a few months ago so I dug it out and gave it a whirl. I may not like cheesecake, but I LOVE dulce de leche. So dulce de leche cheesecake squares sounded like the perfect pairing of both of our likes.

To say this recipe is the perfect union would be an understatement. These are just plain delicious. Rich and creamy, the dulce de leche flavored cheese takes ordinary cheesecake to new heights. Topped with more rich milky caramel and a sprinkling of sea salt, I could eat these every day (I would not advise this however - I'm envisioning the episode of the Simpsons where Homer gets hugely fat and walks around in muu-muus - he must've eaten these every day!)

The recipe can be made ahead, but sprinkle the salt on at the last minute. If you don't have Fleur de Sel, any sea salt would do fine.



Dulce de leche cheesecake squares
Bon Appetit, June 2010

Crust:
Nonstick vegetable oil spray
2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted
Filling:
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche*
2 teaspoons vanilla extract
Glaze:
2/3 cup purchased dulce de leche
3 tablespoons (or more) heavy whipping cream
Fleur de sel**




For crust:
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

For filling:
Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

For glaze:
Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.

* A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.
** A type of sea salt; available at some supermarkets and at specialty foods stores.

Salted caramel walnut brownies

I was all set to make coconut swirl brownies. The recipe was on the counter, and I'd noted the two things I needed from the grocery store. It was a done deal - and then I saw a post from Brown Eyed Baker for salted caramel brownies. Bye-bye coconut, hello salted caramel. I love the combination of salty and sweet - the way the salt makes your mouth water and gives the sweet a little something extra. A quick glance at the recipe eliminated that trip to the grocery store - I had everything I needed. In her post, Brown Eyed Baker mentions seeing a similar recipe on Pioneer Woman. I read through that one and my recipe is a combination of the two. I used the brownies from the first and the caramel from the second. I also added nuts and used 3 types of chocolate - why not?

Now, I do have to say I'm still adjusting to cooking with a newborn around. I set out all the ingredients during one moment of peace. Then during a nap, I set about making them... but she woke up. So I popped them in the oven while I fed her and then made the caramel sauce during the next feeding. It may have taken most of the day, but they were ready for us to enjoy after my little cream puff went to bed. The trick to cooking with a baby in the house, I'm learning, is to choose recipes that can be broken into different parts so that one or two steps can be completed whenever I have a few minutes... After all, we know who now makes the rules in our house! But who could resist this little sous chef!?!



Salted Caramel Walnut Brownies

2 ounces semisweet chocolate, chopped
3 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 eggs
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
1/2 cup walnuts, lightly toasted
Salted Caramel Sauce (recipe follows)
Fine sea salt



Adjust an oven rack to the lower-middle position and heat the oven to 350F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.

In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.



Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about the brownie mixture into the prepared pan and spread into the corners.

Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes.

Cool completely, then sprinkle the walnuts over the top and pour the caramel sauce over the whole thing. Sprinkle with a little extra sea salt if desired. Allow to set. (Note: I left them in the pan to keep the sauce from oozing. The gelatine helped it set, but in August, it still spread. Keeping them in the pan ensure maximum caramel on each delicious bite!)



Salted caramel sauce

1/4 cup Heavy Cream
1 cup Sugar
1/4 cups Water
2 Tbsp. Unsalted Butter, Cut Into Pieces
1 teaspoon Kosher Salt
1 package Powdered Gelatin Mixed With 2 Tbsp. Water

In a small saucepan over low heat, warm heavy cream. Do not boil.

In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color—not too dark, but definitely amber. Remove pan from stove.



Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined. When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.

November DB challenge: Caramel Cake with Caramelized Butter Frosting

This month's Daring Bakers' challenge was a tasty treat indeed and it proved the perfect 2nd dessert for Thanksgiving along with Mom's pumpkin pie. I let my caramel syrup get good and dark to give the cake and frosting more flavor. I also halved the frosting recipe and had plenty.

This recipe is from Shuna Fish Lydon and you can find it here on her blog: Click me! This month's challenge is hosted by Dolores at Culinary Curiosity, Alex at Blondie and Brownie, Jenny from Foray into Food, and alternative baking help from Natalie at Gluten a Go-Go.

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature

1 1/4 Cups granulated sugar (or less, I used a little under 1 cup)

1/2 teaspoon kosher salt

1/3 Cup Caramel Syrup (see recipe below)

2 eggs, at room temperature

splash vanilla extract

2 Cups all-purpose flour

1/2 teaspoon baking powder

1 cup milk, at room temperature

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan or cupcake pans. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan. Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace.

Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar

1/2 cup water

1 cup water (for "stopping" the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back. (Wear oven mitts to protect your hands!) Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING (I cut this in half and had plenty)

12 tablespoons unsalted butter

1 pound confectioner’s sugar, sifted

4-6 tablespoons heavy cream

2 teaspoons vanilla extract

2-4 tablespoons caramel syrup

Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.Note: Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.

(recipes above courtesy of Shuna Fish Lydon)