Caramel Crust Cake

 

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Like many beloved recipes, this cake is the product of an ingredient shortage and some creative thinking. I usually make a cake or sweet of some kind for birthdays and other such celebrations in my family, but always with regular white flour. Whole wheat flour is "healthy", and a birthday cake is not the right time for healthy thinking, right?  On one such special occasion, however, I had run out of white flour. I could definitely have bought a cake from the store, but I'm of the opinion that it would be more meaningful if it were handmade. Birthday approaching, I decided that I am familiar enough with whole wheat flour that I could probably just use that with some adjustments. Remember, birthday cake is one time it is fine to use the full amount of sugar, and that is what I did here, to delicious results.

As simple as the ingredients of this cake are, it achieves a complexity of flavor greater than the sum of its parts. The secret is not the whole wheat flour, as it has been in my previous recipes, but in the sugar itself. As the cake bakes, the sugar at the bottom slowly caramelizes into a beautiful Maillard-brown crust. The result is a delicious cake with a measured sweetness. Complement that with a simple whipped cream frosting, and your birthday (or other celebration) is saved!

 

 

Makes one two-layer cake, like this one:

 

 

Equipment

• Measuring cup(s) and spoon(s)
• Medium bowl
• Large spoon
• Whisk 
• Two same-sized cake pans (round or square)
  

Ingredients

• 1½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
  
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
  
• ½ cup packed brown sugar
  
• 2 large eggs
  
• 1 cup buttermilk 
• Or, 1 cup milk with 1 tbsp lemon juice
• 1 teaspoon vanilla extract
  

Directions 

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, scraping down the sides of the bowl.
5. Add the dry ingredients to the wet ingredients, alternating with the buttermilk and vanilla extract. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. 
8. Once cooled, frost with whatever you like. I usually make something very simple using whipped heavy cream, powdered sugar, and cocoa powder like shown in the picture.