2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 52

CARAMEL CAKE TRIFLE

MAKES ABOUT 10 SERVINGS

Toasted pecans add crunch to the layers of buttery cake,

sweet caramel, and whipped cream.

CARAMEL

1½ cups sugar

6 tablespoons water

1½ teaspoons light corn syrup

6 tablespoons cold unsalted

butter

1½ teaspoons vanilla extract

¾ teaspoon kosher salt

¾ cup heavy whipping

cream

1. For caramel: In a medium heavy-bottomed
   saucepan, sprinkle sugar in an even layer. In a small
   bowl, stir together 6 tablespoons water and corn
   syrup. Pour over sugar, swirling to coat. Cook over
   medium-high heat, without stirring, until golden
   brown, about 5 minutes. (While caramel cooks,
   brush any sugar crystals on sides of pan with a
   pastry brush dipped in water.) Remove from heat.
   Stir in butter, vanilla, and salt. (Mixture will foam.)


2. In a liquid measuring cup, microwave cream just
   until hot but not boiling. Pour into caramel, stirring
   until smooth. Let cool completely.


3. Preheat oven to 350°. Spray a tall-sided 9-inch
   round cake pan with baking spray with flour. Line
   bottom of pan with parchment paper; spray pan
   again.


4. For cake: In a large bowl, beat butter and sugar
   with a mixer at medium speed until fluffy, 3 to
   4 minutes, stopping to scrape sides of bowl. Add
   eggs, one at a time, beating well after each addition.
   5. In a medium bowl, whisk together flour, baking
   powder, and salt. With mixer on low speed, gradually
   add flour mixture to butter mixture alternately with
   milk, beginning and ending with flour mixture,
   beating just until combined after each addition.
   Beat in vanilla. Spread batter into prepared pan.
   6. Bake until a wooden pick inserted in center
   comes out clean, about 30 minutes. Let cool
   in pan for 10 minutes. Remove from pan, and
   let cool completely on a wire rack.
   7. For whipped cream: In a large bowl, beat cream,
   sour cream, confectioners’ sugar, and vanilla with
   a mixer at high speed until soft peaks form.
   8. Cut cake into 1-inch cubes. In a large trifle dish,
   place one-third of cake cubes. Spread 2½ cups
   whipped cream onto cake. Drizzle 1 cup caramel
   over whipped cream. Sprinkle with half of pecans.
   Repeat layers once. Top with remaining cake and
   remaining whipped cream. Drizzle with remaining
   caramel. Garnish with pecans, if desired. Cover
   and refrigerate for 30 minutes before serving.

CAKE

½ cup unsalted

butter, softened

1 cup sugar

2 large eggs

1½ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon kosher salt

½ cup whole milk

1 teaspoon vanilla extract

WHIPPED CREAM

3½ cups heavy whipping cream

2⁄3 cup sour cream

2⁄3 cup confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped toasted pecans

Garnish: chopped toasted

pecans