3 c heavy cream, divided
2.5 c sugar, divided
6 oz butter
4 eggs, room temp
10 oz cake flour (8 oz)
1.5 tsp baking powder
.25 tsp salt
Heat 2 cups of cream to a simmer, either in a saucepan or in the microwave.
Put one cup sugar in a heavy medium size saucepan over medium heat. Let the sugar melt, stirring the melted parts around so it doesn’t burn. When it gets a deep amber, take it off the heat and add the cream slowly…it will foam up. Return to the heat, bring to a boil, and cook gently for about five minutes. Any clumps of sugar will dissolve as you cook it.
Keep one cup out for the cake, put the rest in the refrigerator.
Heat oven to 325F and spray a 12c bundt pan with Pam w/ flour.
Cream the butter with 1.5 cups sugar; add the eggs one at a time. Sift or whisk together the dry ingredients and add alternately with the caramel, starting and ending with the dry ingredients.
Bake 35-40 minutes until a skewer comes out clean; let rest for ten minutes on a rack and then unmold and cool.
Whip the last cup of cream and swirl in some of the caramel sauce.
Serve cake with sauce and whipped cream.
NOTE: The original recipe called for all-purpose flour and my mom and I discovered that with cake flour the cake will fall. THIS IS A GOOD THING. The cake comes out dense and delicious. When it doesn’t fall it doesn’t taste nearly as good. Towards the end of the baking time if it hasn’t fallen yet slam the oven door or pick up the pan and drop it a few inches to ensure it falls.