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Thursday, October 17, 2013

Salted Sticky Toffee Caramel Spice Cake with Vanilla Bean Whipped Cream



This was a fantastic cake.  I feel like I can say that because I borrowed each element from some of my favorite recipes (of others).  The cake itself was derived from my favorite Chocolate Cake that was inspired by Tessa from Nine and Sixteen (I've mentioned it before - one of my favorite blogs.  Good genuine lovely family life).  I took out the cocoa and coffee and added fall spices - cinnamon, nutmeg and ground clove.  



It is a moist and fabulous cake - good on its own, but better when topped with caramel sauce.  Salted Sticky Toffee Caramel Sauce.

This sauce was borrowed from the Barefoot Contessa's "Sticky Toffee Date Cake" - it is crazy easy to make... no boiling (burning) sugar like most caramel sauces.  I added sea salt to it to make it extra tempting.  And Vanilla Bean Whipped Cream.  Serve it warm, with extra warm sauce poured over... such a treat for these first cool Fall nights.


Salted Sticky Toffee Caramel
Spice Cake 



1 cup sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 teaspoon cinnamon
1/2 teaspoon of nutmeg
pinch of ground cloves
2 eggs
1 cup milk
6 tablespoons of melted butter
1 tsp vanilla
...
1/2 pound butter
1 cup brown sugar
1/2 cup heavy cream
1 teaspoon vanilla
1 teaspoon of sea salt

....

Vanilla Bean 
Whipped Cream

1 cup of whipping cream
1 tablespoon of sugar
1 teaspoon of vanilla bean paste

Whip the cold cream and sugar in the mixer with the whisk attachment until almost stiff - then add vanilla bean paste.


In a mixer, combine sugar, flour, baking powder, soda, salt and spices.  Stir to combine.  Add egg, milk, melted butter and vanilla.  Mix on low until combined.  Beat for 1 minute on medium high.


Line a 8-inch round baking pan with parchment paper, or spray it with non-stick spray.  Bake at 350 degrees for 30 minutes.


Meanwhile, make the Salted Sticky Toffee Caramel Sauce - it is the easiest caramel sauce you'll ever make. 

Combine the butter, brown sugar, cream and vanilla in a saucepan over medium heat. Bring it to a simmer, then lower the heat, stirring until slightly thickened.  Remove from heat.
When the cake comes out of the oven, let it cool for 10 minutes, then remove it and transfer the warm cake onto the cake plate.  Poke holes in the top with a toothpick, then pour half of the sauce over the cake.  Reserve the rest to serve with each slice.  




Serve warm if possible - I like to reheat the sauce (microwave or stove) and pour the hot sauce over each slice, then top with vanilla whipped cream.


 What a way to wake up from a nap... sticky toffee fingers : )

1 comment:

  1. Wish I had made this version last night. Tried the BC date cake and the cake itself was really lacking something for me. Just had another nibble and I think it needed some spices, like your cake has. Did love the caramel sauce though! Will try yours next time!

    ReplyDelete

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