Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup caramel sauce
Special Equipment Needed:
- 9-inch springform pan
- parchment paper
- electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients in three batches, alternating with the buttermilk, and mix until just combined.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
10. Drizzle the caramel sauce over the top of the cake and spread evenly.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300 kcal
Fat: 13 g
Carbohydrates: 40 g
Protein: 4 g
Substitutions for Ingredients
- Unsalted butter: margarine or vegetable shortening
- Granulated sugar: brown sugar or coconut sugar
- Buttermilk: plain yogurt or sour cream
Variations:
- Add 1/2 cup chopped nuts or chocolate chips to the batter for a crunchy texture.
- Substitute the caramel sauce with chocolate sauce or raspberry jam.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming with the sugar.
- Be sure not to overmix the batter.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream and a sprinkle of chopped nuts.
- Drizzle with melted chocolate or caramel sauce for an extra indulgent treat.
Garnishes:
- Whipped cream
- Chopped nuts
- Chocolate or caramel sauce
Pairings:
- Ice cream
- Fresh fruit
- Coffee or tea
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too moist, bake for an additional 5-10 minutes.
Food Safety Advice:
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate any leftovers and consume within 1 week.
Food History:
Caramel Charlotte Cake is a classic French dessert that dates back to the 19th century. It is traditionally made with a light sponge cake and a layer of caramel sauce.
Flavor Profiles:
This cake has a sweet, rich flavor from the caramel sauce and a light, fluffy texture from the sponge cake.
Serving Suggestions:
- Serve with a dollop of whipped cream and a sprinkle of chopped nuts.
- Drizzle with melted chocolate or caramel sauce for an extra indulgent treat.
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Taste: Sweet, Creamy, Caramelized, Buttery, Nutty