Southern Caramel Pie

Southern Caramel Pie

Cooktop Cove: I make this every year for my son’s birthday! He loves anything with caramel in it!

By Morgan Reed

The mere mention of the classic Southern caramel cake conjures up images of family reunions, joyful church

potlucks, and the warm, sweet embrace of a loving kitchen. This popular sweet is a staple in the South and has

enjoyed popularity since at least the early 20th century, when the availability of sugar made these delicious

desserts more accessible to home bakers. With its rich, buttery cake layers and luxurious caramel frosting, it’s a

feast on a plate – a dessert that requires pausing to appreciate its golden splendor.Anyone looking for a slice of

southern comfort or a challenge to expand their baking repertoire would do well to prepare this timeless treat.

Although this caramel cake is rich enough to stand on its own, you may want to balance the sweetness with a cup

of strong black coffee or a glass of iced milk. If you want to serve it as part of a larger meal or as a celebratory

spread, consider pairing it with lighter accompaniments, such as a fresh fruit salad to cleanse the palate, or sugar-

free whipped cream to create a creamy contrast without the caramel notes of the cake. .

Southern Caramel Pie

Ingredients

For the cake:

– 2 cups all-purpose flour

– 1/4 teaspoon baking powder

– 1/4 teaspoon baking powder

– 1/2 teaspoon salt

– 3/4 cup butter salt, room temperature

– 2 cups granulated sugar

– 3 large Eggs

– 1 teaspoon pure vanilla extract

– 1 cup buttermilk

For the caramel glaze:

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, cut into pieces

– 1/2 cup heavy cream

– 1 teaspoon pure vanilla extract

– pinch of salt

Instructions 1.

Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans and line the

bottoms with parchment paper.

2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.

3.Beat butter and sugar in a large bowl with an electric mixer until fluffy, about 4-5 minutes. Add the eggs one at

a time, beating well after each addition before adding the vanilla extract.

4. Gradually stir in the flour mixture and buttermilk, alternating between beginning and ending with the flour

mixture. Don’t over mix, just mix until incorporated.5. Divide the dough evenly between the prepared tins and

smooth the edges. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

6. While the cake is baking, start frosting.In a deep saucepan, heat the sugar over medium heat, stirring

constantly, until it melts and turns a deep caramel color.

7. Carefully add the butter pieces to the caramel until melted. It will form bubbles so be careful.

8. Slowly pour in the cream and continue stirring; the mixture will bubble again.Let the mixture cook for about 1

minute, then remove from the heat and add the vanilla extract and salt.

9. Allow the caramel to cool and thicken slightly, then place it in a bowl. Beat the caramel with an electric mixer

until light in color and consistency, about 5-10 minutes.

10.Remove the cakes from the oven and allow them to cool in the tins for about 10 minutes, then turn them out

onto a wire rack to cool completely.

11. Once the cakes have cooled, spread the icing into one layer, place the second layer on top, and then cover

the top and sides of the cake with the remaining caramel icing.

This recipe can always be adjusted for more cake layers!

Variations and Tips

– Feel free to toast some chopped walnuts and sprinkle them over the finished glaze for a delicious crunch.- To

put it simply, a single layer cake is just as delicious – just halve the cake ingredients and you’re done!

– For a more intense caramel flavor, you can add a touch of dark rum to the glaze.

– Remember: practice makes perfect, especially when it comes to caramel. Be careful not to burn the sugar and

wait patiently until the caramel reaches the perfect consistency.

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