Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups finely chopped walnuts
- 1 cup caramel sauce
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
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 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 flour mixture in three parts, alternating with the sour cream.
7. Fold in the walnuts.
8. Pour the batter into the prepared pan and spread evenly.
9. Drizzle the caramel sauce over the top of the cake.
10. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 590
Fat: 32g
Carbohydrates: 68g
Protein: 8g
Substitutions for Ingredients:
- For the butter, you can use margarine or coconut oil.
- For the sour cream, you can use plain yogurt or buttermilk.
- For the walnuts, you can use pecans or almonds.
- For the caramel sauce, you can use dulce de leche or chocolate sauce.
Variations:
- For a chocolate version, add 1/2 cup cocoa powder to the flour mixture.
- For a spiced version, add 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg to the flour mixture.
- For a fruity version, add 1 cup of your favorite chopped fruit to the batter.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use a light hand when stirring in the flour mixture.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes, or until warmed through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a drizzle of caramel sauce.
- Top the cake with a scoop of ice cream and a sprinkle of chopped walnuts.
Garnishes:
- Whipped cream
- Caramel sauce
- Chopped walnuts
- Ice cream
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To avoid this, check the cake for doneness after 35 minutes of baking.
Food Safety Advice:
- Make sure to wash your hands before and after handling the cake.
- Store the cake in an airtight container to avoid contamination.
Food History:
Caramel cake has been a popular dessert in the United States since the early 1900s. It is believed to have originated in the South and is still a favorite today.
Flavor Profiles:
This cake has a sweet, nutty flavor with hints of caramel.
Serving Suggestions:
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
- Top the cake with fresh berries or a drizzle of chocolate sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Creamy, Rich, Caramelized, Nutty