Best Twin Oaks Bed And Breakfast Inns Cream Caramel Cake Recipes

CREAM CARAMEL CAKE

Cream Caramel Cake image

Perfect for the Holidays... this cake is amazing. Use mocha syrup, coffee liqueur and Irish cream in whatever parts you like as long as it equals the total amount needed in both cake and frosting. Mocha syrup can be hard to find so I opt for Kahlua and Irish Cream or one or the other. Strong coffee can be substituted for liqueurs.

Provided by MacChef

Categories Dessert

Time 3h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup butter
5 large eggs, separated
1 cup buttermilk
3 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 1/2 cups sugar
5 tablespoons coffee liqueur or 5 tablespoons irish cream
2 teaspoons vanilla extract
1 cup butter
8 cups powdered sugar, separated
6 tablespoons coffee liqueur or 6 tablespoons irish cream
2 tablespoons vanilla

Steps:

For the cake: allow butter, egg yolks, egg whites and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside.
In a bowl add all of your dry ingredients (except sugar); set aside.
In a mixing bowl beat butter to soften it up then add sugar and beat until creamy. Beat one egg yolk in at a time. Beat on high for 5 minutes.
Alternately add flour and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. Combine liqueurs and vanilla and gently stir into batter.
Thoroughly wash beaters. In a seperate mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight up). Fold half of egg whites into batter gently. Then add the other half and fold gently.
Divide batter among prepared pans. Bake for 20-25 minutes at 325° or until cake top springs back when touched. Cool cake in pans on wire rack for 10 minutes. Remove cakes and cool thoroughly.
While cake cools prepare frosting by beating 1 cup of butter until smooth. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 6 tbsps of liqueurs (combined to your liking). Beat in vanilla. Gradually add remaining cups of powdered sugar, beating until smooth and of spreading consistency.
To assemble: place one layer of cake on serving plate and spread with 3/4 cup of frosting. Repeat process with addition layers and frost side of cake. This is best when cake has sat overnight or for 24 hours.

Nutrition Facts : Calories 914.9, Fat 33.3, SaturatedFat 20.2, Cholesterol 170.3, Sodium 429.6, Carbohydrate 149.7, Fiber 0.6, Sugar 121.6, Protein 6.4

CARAMEL NUT BREAKFAST CAKE

Caramel Nut Breakfast Cake image

I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn't have to share. -Arlene Isaac, Crooked Creek, Alberta

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 50m

Yield 18 servings.

Number Of Ingredients 13

Ingredients

1 package white cake mix (regular size)
2 large eggs, room temperature
2/3 cup water
1/2 cup all-purpose flour
1/4 cup canola oil
TOPPING:
1 cup packed brown sugar
3/4 cup chopped pecans
1/4 cup butter, melted
DRIZZLE:
1 cup confectioners' sugar
1 tablespoon light corn syrup
1 tablespoon water

Steps:

Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan., In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.

Nutrition Facts : Calories 281 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 208mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.