Best French Vanilla Caramel Cake Recipes
FRENCH VANILLA-CARAMEL CAKE
Sweeten up your day with this French Vanilla-Caramel Cake. This crowd-pleasing French Vanilla-Caramel Cake is sure to wow your family and friends!
Provided by My Food and Family
Categories Cakes
Time 2h15m
Yield 18 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Beat first 7 ingredients in large bowl with mixer until blended. Remove 1/2 cup batter; place in small bowl. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Microwave caramels and 2 tsp. water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Add to reserved cake batter; mix well. Drop by spoonfuls over batter in pan; swirl gently with knife.
- Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Beat all remaining ingredients except nuts with mixer until blended; drizzle over cake. Sprinkle with nuts.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.654 g, Sugar 0 g, Protein 3 g
CREAMY VANILLA-CARAMEL CHEESECAKE
Betty Crocker's Diabetes Cookbook shares a recipe! Indulge in desserts and have diabetes? You bet, savor every last drizzle of caramel and crunchy pecans on creamy cheesecake!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
- Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
- Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
- Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
Nutrition Facts : Calories 175, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg
FRENCH VANILLA CAKE
Steps:
- Directions PREHEAT oven to 350 degrees. Butter three 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat. Sift the dry ingredients together and set aside. Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition. Start adding the flour mixture one cup at a time, and alternate with the milk; ending with the flour mixture. Add the vanilla, mix well and pour into prepared cake pans. Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)
CANELéS DE BORDEAUX - FRENCH RUM AND VANILLA CAKES
Canelés de Bordeaux, also know as cannelé Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Glossy and dark brown almost black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite contrast to the smooth, sweet filling, fragrant with vanilla and rum. These little cakes have recently gained cachet after years of neglect, to the extent that they may one day rival the popularity of crème brûlée in the category of caramelized French desserts. Baked in special tin-lined copper moulds, these delicious dessert cakes are often served with Cognac and Wine if you partake of a local degustation! The copper moulds are quite hard to find even in France - if you cannot find them, then these cakes can be made in individiual dariol moulds, small pudding basins, or the silcon moulds which are quite easy to find. This recipe makes 12 to 16 canelés, depending on the size of your moulds. Traditionally beeswax is used to line the moulds, I have dispensed with this and have suggested a sprinkling of sugar inside the well buttered moulds.
Provided by French Tart
Categories Dessert
Time P1DT1h20m
Yield 12-16 Canelé de Bordeaux
Number Of Ingredients 10
Steps:
- The day before: boil the milk with the vanilla and butter.
- Take off the heat, allow to cool VERY slightly.
- Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
- Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
- Place it in the refrigerator for 24 hours to 48 hours maximum.
- When you are ready to bake the caneles: preheat the oven to 250C/495°F.
- Butter the moulds liberally and then sprinkle some sugar in to the moulds.
- Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
- Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
- Carefully unmould them whilst they are still hot. Allow them to cool.
- Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.
Nutrition Facts : Calories 180, Fat 5.1, SaturatedFat 2.7, Cholesterol 77.8, Sodium 55, Carbohydrate 27.9, Fiber 0.3, Sugar 17.8, Protein 4
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