Here is my cake with Lydon's caramel syrup

All is well. The original cake was discarded and replaced with one of my cakes. [pictured above] You will be amazed at how delicious this caramel cake really is. With a light, fluffy texture, restrained flavour, not overly sweet and not overloaded with gooey frosting, in fact there is no gooey frosting; this cake is completely delightful! I should have just gone with my instincts right from the start. But when the Daring Bakers* took on Shuna Fish Lydon’s signature caramel cake, against my better judgement mind you, but I had to give it a try too. Yes it’s an involved cake [which is what invited me to try it in the first place] the caramelization was evident, but that “great crumb” Lydon talks about failed to materialize. It reminded me of the dense cakes pretentious urban eateries serve up these days. Where this trend came from I have some theories, suffice to say it’s not European influenced, not from mainland Europe that is. Now I am no novice to cake making and I had no problem following Lydon’s recipe and indeed it came together as promised. But man, it was so dense I wouldn’t want it for a quick bread. I looked at the other photos and they were much like mine. One daring baker must have had similar misgivings about the recipe, so she made it into cupcakes. The sloppiness of it too! Half the caramel syrup would have been sufficient and the caramelized butter frosting could have covered not one, but 5 single layer cakes! Ah and it was way too sweet! The one good thing that came from this experiment was Lydon’s caramel syrup plus her ideas for its use. I have to admit that I found her caramel syrup quite remarkable. As for the cake, I wisely replaced part of the liquid with Lydon’s syrup in one of my own recipes and because caramel syrup is sweet, I reduced the sugar by about a one third. Now THIS… is cake!

3 eggs
2 egg yolks
2/3 cup of 3.25% buttermilk
2-1/4 cups cake flour
1 cup sugar
3-1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature

You will also need:
1/2 batch of caramel syrup
1 batch of caramelized butter frosting

• Begin with the caramel syrup. It has to cool down before the cake can be assembled.
• When the caramel syrup is lukewarm, turn the oven to 350°F.
• Lightly spray the bottom and sides of two 9 inch spring form cake pans.
• Line completely with parchment paper, bottoms and sides included. The paper will stick to the sprayed pan.
• Spray the parchment again.
• Place the 3 eggs and 2 yolks in a medium sized bowl.
• Add the 1/8 cup of buttermilk, whisk well and set aside..
• Combine the flour, sugar, baking powder and salt in a large bowl and whisk to blend.
• Add the remaining buttermilk, 1/3 cup of caramel syrup and the butter to the dry ingredients.
• Blend together on low speed.
• Increase to medium speed and beat for 2 minutes until light fluffy.
• Add the egg mixture in three parts, scrapping down the sides of the bowl after each addition.
• Do not over mix.
• Divide the batter among the two prepared pans.
• Bake the cake layers for 30 minutes, or until a toothpick inserted in the center comes out clean.
• Place the cake pans on a wire racks.
• Let the cake layers cool completely.
• When completely cooled down, place the cakes still in the pans in the fridge.
• Chill for about an hour.
• Remove from the fridge and proceed with the removal.
• Unhook the spring mechanism and remove the ring.
• Carefully slide a blunt knife under the bottom parchment and loosen the cake from the pan.
• Grasp the bottom parchment and carefully slide the cake layer onto a platter.
• With the aid of the blunt knife carefully pull the parchment from under the cake.
• To remove the second layer, run a blunt knife around the pan.
• Place a wire rack on top of the cake pan and invert.
• Spread the cake layer that is on the platter with caramelized butter frosting.
• Slide the inverted cake layer on the top.
• Frost the entire cake with caramelized butter frosting.
• Drizzle with caramel syrup.
• Chill the assembled cake for half an hour.
• Remove, slice and serve.

* Among the ever increasing adds The Daring Bakers website seems to be inundated with spam at the moment. That is why I took off the link.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!