Anna Olson, a self-taught baker from Minneapolis, has made her mark on the world of baking by creating an incredibly flavorful and beautiful dessert that is popular among bakers around the world. Her cake is made with caramelized sugar, buttermilk, sour cream, vanilla extract, cinnamon, ginger, nutmeg and cloves.
Salted caramel cake is a type of dessert that has been created by Nigella Lawson. This cake is made with salted caramel sauce, which is then layered on top of the cake. The cake gets its name from the caramelized sugar crystals that are sprinkled over the top of the cake.
- 60 mL (14 cup) water
- 2 cups granulated sugar (500 g)
- 1 tsp lemon juice or white vinegar
- 1 cup whipping cream (250 mL)
- 12 cup unsalted butter (115 g) cut into pieces
- 2 tsp salt (flaked)
- 2 cups all-purpose flour (300 g)
- granulated sugar, 34 cup (150 g)
- 12 teaspoon fine salt
- 34 cup (150 g) dark brown sugar, packed
- 12 cup unsalted butter (115 g) at room temperature, cut into pieces
- 2/3 cup buttermilk (160 mL)
- 3 eggs (big)
- 2 tsp extract de vanille
- 1 tablespoon of white vinegar
- 1 teaspoon of baking soda
- 1 cup all-purpose flour (150 g)
- 1/3 cup (70 g) dark brown sugar, packed
- 14 cup granulated sugar (50 g)
- 6 tbsp unsalted butter (90 g) at room temperature, cut into cubes
- 12 teaspoon flaked salt
- 1 pound unsalted butter (500 g) at room temperature
- 1 12 pound (375 g) room temperature cream cheese
- 2 to 3 cups icing sugar (260-390 g)
- 14 cup salted caramel sauce (60 mL)
- To make the salted caramel, in a medium saucepan, combine the water, sugar, and vinegar or lemon juice and bring to a full boil over high heat without stirring. Continue to boil the sugar, wiping the sides of the pan with water every now and then to keep the sugar from crystallizing, until it becomes a uniform amber color. Remove the saucepan from the heat and whisk in the cream all at once to mix (be careful of steam – the caramel will also bubble up). Whisk in the butter a few pieces at a time until it melts. Cool to room temperature before adding the sea salt and chilling for at least 2 hours before using. The caramel will last as long as the cream you used hasn’t expired.
- Preheat the oven to 350°F (180°C) for the cake. Grease three 8-inch (20-cm) baking pans lightly. Line the bottoms of the pans with parchment paper and flour the sides, tapping off any excess flour.
- In a large mixing basin or the bowl of a stand mixer equipped with the paddle attachment, sift the flour, granulated sugar, and salt. Add the brown sugar and mix well. Add the butter and combine on medium-low speed with electric beaters or a mixer until no visible butter pieces remain.
- Combine the buttermilk, eggs, and vanilla in a mixing bowl and pour over the flour. Blend on low speed until mixed, then raise to medium and beat for two minutes, or until smooth and fluffy. In a mixing dish, combine the vinegar and baking soda (it will bubble up immediately). Add this to the batter right away and mix it in. Distribute the batter evenly across the three pans.
- Bake for 25-30 minutes, or until a cake tester inserted in the center comes out clean. Cool the cakes for 20 minutes in their pans on a rack before turning them out to cool fully.
- Preheat the oven to 350°F (180°C) and prepare a baking sheet with parchment paper for the Crumble.
- In a mixing dish, combine the flour, brown sugar, granulated sugar, and salt. Using a pastry blender or two butter knives, chop in the butter until it is completely incorporated and the dough is crumbly. Spread the crumble on the baking sheet and bake for 30 minutes, stirring twice throughout the baking time, until golden brown. Allow the crumble to cool to room temperature on a rack.
- To make the frosting, cream together the butter and cream cheese in a stand mixer equipped with the paddle attachment on medium speed until smooth (scrape down the bowl a few times). In two additions, add 2 cups (260 g) icing sugar, beating thoroughly on medium speed after each addition and scraping down the bowl. Add the remaining 1 cup (130 g) of icing sugar if the frosting needs to be smoother and fluffier. Add the salted caramel sauce and mix well. The icing may be served at room temperature or slightly cooled.
- Place a cake layer on a cake stand or cake turntable and apply an equal layer of frosting on top, then a liberal swirl of cooled caramel sauce (it may be gently reheated to make it pourable/spreadable). Cover with an equal layer of crumble and finish with the second cake layer. Repeat with the icing, caramel, and crumble, then top with the final cake layer and spread the frosting thoroughly over the top and edges. Chill the cake for an hour before finishing the decoration if the frosting is soft.
- By holding a cake comb against the icing while you spin the cake, you may make a design on the side of the cake. Place the cookie crumbs on the cake’s side (only the bottom half). Fill a squeeze bottle halfway with caramel sauce and squeeze down the edges of the cake from the top edge. Place the remaining crumble on top of the cake in the center, layered. Drizzle a little extra caramel sauce on top, then refrigerate for at least 2 hours before serving.
Anna Olson is a baker who has created an epic chocolate cake recipe. This cake features salted caramel layer and a dark chocolate frosting. Reference: anna olson epic chocolate cake recipe.
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