I know what you’re thinking: this is completely out of hand. This never-ending sugar/butter/egg/flour assault must end. Our thighs!, Our abs! Deb, please, for the love of all that was once taut and perky, no more desserts! And I want you to know that I completely agree. I, too, strive for balance. I, too, thought those jeans were a little looser before Thanksgiving.
Yet Dec. 30 is no time to be burdened with these lofty soup-and-salad goals. What else will we have to live down, and resolve ourselves better than, on New Year’s Day? Salad in December is like… mistletoe in January.
Besides, on a last-minute whim, we had a bunch of friends over last night to watch some yawnfootballyawn game and I can’t tell you about the three pizzas I made, because you already know about them. But I can tell you all about this delightful caramel cake from the gorgeous January Gourmet devoted to Southern food, and how it came together rather quickly (I started on it at kickoff, and we ate it in awkward silence after the final score was called and I was all, “Who’s that guy? He’s hot!” and the whole living room groaned and said “That’s Tom Brady and he is The Sworn Enemy”) and what a welcome guest this could be at any New Years Eve party, along with your best bubbly and most scandalous dress. Or Tom Brady jersey.
So, if homemade brown sugar caramel slides down the sides of an oh-so fluffy, impossibly moist yellow cake that even smells like the embodiment of softness itself, I think you know what needs to be done. Turn off the Biggest Loser Australia marathon, close your browser, even if it is currently boasting the cutest puppy that has ever lived, get a few things out of the pantry and you could have this cake made in time for dinner.
Caramel Cake
About that caramel! I realized quite a bit after making this cake that my candy thermometer was not worth the $2.99 I’d spent on it. Who knew?! The temperature reading always ran way cold, so when you make this at home, you’ll find that your caramel is thinner and will sink into the cake more. This is correct, or the way caramel cakes traditionally come out. Want yours to come out thick and drape the way it is pictured here? Boil it a bit hotter — but be careful. And be warned — even though draped caramel looks very pretty, the next day it was a bit awkward to bit through a thick, almost fondant-like caramel layer to get to that delicious cake within.
For the cake
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 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature for 30 minutes
1 cup well-shaken buttermilk
For caramel glaze
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
Equipment: a candy thermometer
Make the cake: Preheat the oven to 350°F with a rack in the 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 until each addition is just incorporated.
Spread batter evenly in a cake pan, then rap the pan on the counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around the edge of the pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Prepare the glaze: In a 1 1/2-quart heavy saucepan over medium heat, bring cream, brown sugar, corn syrup, and a pinch of salt to a boil, stirring constantly until the sugar dissolves. Boil for 12 to 14 minutes, or until the glaze registers 210 to 212°F on a thermometer, then stir in the vanilla. Place the cake rack in a shallow baking pan and pour hot glaze over the top, allowing it to run down the sides. Allow to cool for 30 minutes or until the glaze has set.
Do ahead: Cake can be made 1 day ahead and stored in an airtight container at room temperature.
