Burnt Sugar Cupcakes and mini bundts....

It is the time of the month when we at Cake Slice bake a cake from a book and for November, we baked a Burnt Sugar Cake from Southern Cakes by Nancie Mcdermott. I liked the choice because anything caramely that I indulge in, I am in heaven!!! I halved the recipe to fit my mini bundt pans but I had more batter for cupcakes.

The making of the cake requires a burnt sugar syrup which needs to be done pretty carefully. Despite adding the boiling water along the sides of the pan, the liquid bubbled and spurted but thankfully it didn't harm anyone. The burnt sugar frosting was a breeze to work with as well but was too sweet for my liking.

The bundts bakes beautifully but after getting them off the tin, they were quite moist on the outside and not as moist regarding the crumb. The paper cup cakes domed well in the oven but sank once I took them out of the oven. However, it was not so with the one in the silicone cup. It browned better for the same baking time. I frosted a few cupcakes and they were too sweet for our palate. So i decided to keep the remaining cupcakes and the mini bundts sans frosting. I glazed the bundts with the burnt sugar syrup. I am pleased with the results because these delights are enjoyable in small sizes and can get addictive. Above all, the ease of making is what puts it on top of my list.

November’s Cake: Burnt Sugar Cake

(Recipe from Southern Cakes by Nancie McDermott)

For the Cake

3 cups all purpose flour

1 tbsp baking powder

½ tsp salt

1 tsp vanilla extract

1 cup milk

1 cup (2 sticks) butter

1¾ cups sugar

4 eggs

½ cup Burnt Sugar Syrup (below)

For the Burnt Sugar Syrup

1 cup sugar

1 cup boiling water

For the Burnt Sugar Frosting

3¾ cups confectioners sugar

½ cup Burnt Sugar Syrup (above)

¼ cup (½ stick) butter

½ tsp vanilla extract

2 – 3 tbsp evaporated milk or normal milk

Method – Burnt Sugar Syrup

Heat the sugar in a cast iron skillet or another heavy bottomed pan with high sides. Heat over a medium-low heat, stirring occasionally, until the sugar melts into a clear brown caramel syrup. It should be the colour of tea. Gradually add the boiling water, pouring it down the sides of the pan so that if the syrup foams and bubbles up, you should be protected.

Continue cooking, stirring often, until the water combines with the syrup and turns a handsome brown syrup. Remove from the heat and set aside to cool. Store the cooled syrup in a sealed jar if not using straight away.

Method - Cake

Heat the oven to 350 degrees F. Grease and flour two 9 inch round cake pans.

In a medium bowl, combine the flour, baking powder and salt and stir with a fork to mix well. Stir the vanilla into the milk.

In a large bowl, beat the butter and the sugar with an electric mixer at high speed for 2 – 3 minutes, until they are well combined. Stop now and then to scrape the bowl down. Add the eggs, one by one, beating well each time. Pour in half a cup of the burnt sugar syrup and beat well. Add a third of the flour mixture and about half of the milk, beating at a low speed, until just incorporated. Mix in another third of the flour and the rest of the milk. Finally, add the remaining flour.

Divide the batter between the cake pans and bake at 350F for 20 to 25 minutes until the cakes are golden brown, spring back when touched gently in the centre and begin to pull away from the sides of the pan. Let the cakes cool in the pans on a wire rack for15 minutes. Turn out the cakes into the wire rack to cool completely.

Method – Burnt Sugar Frosting

In a large bowl, combine the confectioners sugar, the burnt sugar syrup, butter and vanilla. Beat with a mixer at medium speed for 2 to 3 minutes, scraping down the bowl now and then to bring the ingredients together. Add 2 tablespoons of the milk and continue beating until the frosting is thick, soft, smooth and easy to spread. Add a little more sugar if it is thin, and a little more milk if it is too thick.

To Assemble

Place one layer, top side down, on a cake stand or serving plate. Scoop about ¾ cup of the frosting onto the cake. Spread to the edges and place the second cake layer over it, top side down. Frost the sides of the cake, and then the top until it is evenly covered.

Do remember to check what my fellow Cake Slice bakers baked.