This cake is based on a recipe I have from Martha Steward web site.
I modified it to be more moist and the butterscotch sauce crunchier :)
Butterscotch Pecan Cake from Martha Stewart
My version with little changes:
Ingredients:
Cake
2 cups all purpose flour
1 cup whole wheat flour
1 1/4 teaspoon baking powder
3/4 baking soda
1 teaspoon salt
2 1/2 stick butter ( you can use half of the butter, rest apple sauce)
2 1/2 brown sugar
4 eggs
1 1/4 cup buttermilk
1 table spoon vanilla extract
1 teaspoon rum, or rum extract
Frosting
3 sticks butter
2 cups brown sugar
1 cup heavy cream
1/2 teaspoon salt
20 ounces cream cheese
1/2 cup confectioners sugar
Butterscotch sauce
2/3 brown sugar
6 table spoons butter
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup heavy cream
Method:
All the ingredients for the cake should be room temperature.
If using apple sauce instead of butter, the cake will have more moisture to it and reduce the calories. For a butter taste simply add a teaspoon of butter essence.
Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
Make the frosting:
Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
Make the butterscotch sauce:
Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 3-4 more minutes. Let cool slightly. It should thicken in order to form crunchy layer on the cake.
To assemble the cake:
Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).
I modified it to be more moist and the butterscotch sauce crunchier :)
Butterscotch Pecan Cake from Martha Stewart
My version with little changes:
Ingredients:
Cake
2 cups all purpose flour
1 cup whole wheat flour
1 1/4 teaspoon baking powder
3/4 baking soda
1 teaspoon salt
2 1/2 stick butter ( you can use half of the butter, rest apple sauce)
2 1/2 brown sugar
4 eggs
1 1/4 cup buttermilk
1 table spoon vanilla extract
1 teaspoon rum, or rum extract
Frosting
3 sticks butter
2 cups brown sugar
1 cup heavy cream
1/2 teaspoon salt
20 ounces cream cheese
1/2 cup confectioners sugar
Butterscotch sauce
2/3 brown sugar
6 table spoons butter
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup heavy cream
Method:
All the ingredients for the cake should be room temperature.
If using apple sauce instead of butter, the cake will have more moisture to it and reduce the calories. For a butter taste simply add a teaspoon of butter essence.
Directions
Make the cakes:Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
Make the frosting:
Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
Make the butterscotch sauce:
Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 3-4 more minutes. Let cool slightly. It should thicken in order to form crunchy layer on the cake.
To assemble the cake:
Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).
Enjoy!!!
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