3 cups heavy cream, divided
\n2.5 cups sugar, divided
\n6 oz butter (12 tbs)
\n4 eggs, room temp
\n9.5 oz cake flour (2 cups)
\n1.5 tsp baking powder
\npinch salt<\/p>\n
Make the caramel:<\/p>\n
Put 2 cups cream in a saucepan and bring to a simmer<\/p>\n
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 5 minutes. Any clumps of sugar will dissolve as you cook it.<\/p>\n
Keep one cup out for the cake, put the rest in the refrigerator.<\/p>\n
Cake:<\/p>\n
Heat oven to 325F and spray a 12 cup bundt pan with Pam w\/ Flour. Cream the butter with 1.5 cups sugar; add the eggs one at a time. Sift together the dry ingredients and add alternately with the caramel, starting and ending with the dry ingredients.<\/p>\n
Here’s the weird part: the cake needs to fall. Using cake flour instead of AP helps, but if it doesn’t look like it’s going to fall on its own then about 20-30 minutes in to baking jiggle it around until it collapses. This gives it a rich moist texture.<\/p>\n
Bake 35-40 minutes until a skewer comes out clean; let rest for ten minutes on a rack and then unmold and cool.<\/p>\n
Whip the last cup of cream and swirl in some of the caramel sauce.<\/p>\n
Serve cake with caramel sauce and whipped cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 cups heavy cream, divided 2.5 cups sugar, divided 6 oz butter (12 tbs) 4 eggs, room temp 9.5 oz cake flour (2 cups) 1.5 tsp baking powder pinch salt Make the caramel: Put 2 cups cream in a saucepan and bring to a simmer Put one cup sugar in a heavy medium size saucepan … <\/p>\n