Blackberry Jam Cake with Caramel Frosting
This cake is quite famous in Nashville, Tennessee, adapted from the Nashville Eats cookbook.
Cake:
1 cup butter, softened
2 cups sugar
3 eggs
1 cup buttermilk
1 teaspoon baking soda
½ teaspoon salt
1 cup blackberry jam
3½ cups cake flour
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 cup chopped pecans
Caramel frosting:
½ cup butter
1 cup light brown sugar
½ cup whole milk
2 cups confectioners’ sugar
Pecans and blackberries (for garnish)
Preheat oven to 350 degrees. Line 2 (9-inch) cake pans with parchment paper and grease well with oil or butter. In bowl of an electric mixer, cream butter and sugar together until light and fluffy. Add eggs and beat thoroughly. Add buttermilk, baking soda, salt, and jam, and beat until well combined. In a separate bowl, sift together flour, cloves, allspice, and cinnamon. Add dry ingredients to wet ingredients in batches, beating well to combine. Stir in chopped pecans. Divide batter between prepared pans and bake for 45 minutes or until a toothpick inserted into center of each comes out clean. Remove from oven; set on cooling rack. Let cakes cool for at least 15 minutes before turning out onto cooling rack. Cool cakes completely before frosting.
For frosting, melt butter in a medium saucepan over medium-low heat. Add brown sugar and bring to a boil, stirring constantly, for 2 minutes. Stir in milk, and transfer to a mixing bowl. Gradually add confectioners’ sugar, beating continuously until frosting is fluffy.
To assemble, place one layer on a serving plate and spread top with half of frosting. Place second layer on top and spread with remaining frosting. Garnish with pecans and blackberries if desired.
Yield: 10-12 servings
Salted Caramel Cappuccino Cheesecake
Crust:
1 (9-ounce) package thin chocolate wafers
1 cup semisweet chocolate chips
½ cup packed brown sugar
2 tablespoons instant espresso powder
1⁄8 teaspoon ground nutmeg
½ cup melted butter
Filling:
2 (8-ounce) packages cream cheese, softened
1 cup packed brown sugar
½ cup sour cream
¼ cup Kahlúa liqueur
2 tablespoons all-purpose flour
2 tablespoons instant espresso powder
4 large eggs, lightly beaten
Topping:
½ cup hot caramel sauce (Ghirardelli or Torino’s)
½ teaspoon smoked sea salt
Preheat oven to 350 degrees. Grease a 9-inch springform pan. Tightly wrap sides and bottom of pan with foil. For crust, in bowl of a food processor, place first 5 ingredients, pulsing until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto bottom and sides of prepared pan; set aside.
For filling, in bowl of a mixer, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlúa, flour, and espresso powder. Reduce speed and add eggs, 1 at a time, just until blended. Pour into prepared pan. Set cheesecake in a larger pan and place in hot oven. Carefully pour 1 to 2 cups hot water in larger pan and close oven door. Bake for 55 to 65 minutes, or until center is just set and top appears dull. Remove pan from water bath and remove foil. Set cake on a cooling rack and let cool for 10 minutes. Run a knife around sides and let cool for 1 hour more. Cover with foil and refrigerate until ready to serve. When preparing to serve, gently warm caramel sauce and pour over top. Return to refrigerator and chill for at least 15 minutes.
When ready to serve, remove from springform pan and transfer to a cake plate. Sprinkle with smoked sea salt and serve.
Yield: 12 servings
Dark Chocolate and Caramel Custard Parfaits
These are pretty served in wine glasses, but any glass or ramekin will be fine.
CHOCOLATE LAYER:
1 cup heavy whipping cream
½ cup good-quality dark chocolate, chopped
2 tablespoons sugar
2 egg yolks
½ teaspoon vanilla
CARAMEL LAYER:
½ cup sugar
2 tablespoons water
2 cups heavy whipping cream, divided
½ teaspoon coarse sea salt
½ teaspoon vanilla
3 egg yolks
TOPPING:
1 cup heavy whipping cream
Cocoa powder for dusting
For chocolate layer, in a saucepan over medium heat, heat cream, chocolate, and sugar, whisking until melted. In a small bowl, beat egg yolks lightly. Pour ¼ cup chocolate mixture into yolks, whisking constantly. Pour mixture back into saucepan, whisking constantly until combined. Cook over low heat, continuing to whisk constantly until mixture thickens and is bubbling. Remove from heat and whisk in vanilla. Divide between 6 small glasses. Tilt glasses halfway on sides and refrigerate until set.
For caramel layer, in a saucepan, place sugar and water. Bring to a boil, swirling pan to dissolve sugar. Cook several minutes until mixture turns golden brown. In a separate pan, heat 1¼ cups cream until hot. Slowly add hot cream into caramel, whisking until smooth. Add remaining ¾ cup cream and salt and continue to whisk until completely smooth. In a small bowl, beat egg yolks. Pour small amount of caramel mixture into half of egg yolks in a steady stream, whisking constantly. Add remaining egg yolks to caramel and bring to a slow simmer, whisking constantly until mixture is thick. Remove from heat. Stir in vanilla. Let cool slightly, then divide between glasses of chocolate. Refrigerate for several hours.
When ready to serve, add topping. Whip cream to soft peaks and top each glass with a dollop of whipped cream and dust with cocoa powder.
Yield: 6 servings
Chocolate Coffee Meringues with Caramel Sauce and Raspberries
MERINGUES:
6 egg whites, room temperature
Salt
¼ teaspoon cream of tartar
1 teaspoon vanilla
2 tablespoons cocoa powder
1 tablespoon espresso powder
1 cup sugar
CARAMEL Sauce:
1 cup sugar
¼ cup water
6 tablespoons butter
½ cup heavy whipping cream
1 teaspoon vanilla
Salt
FOR GARNISH:
1 cup heavy whipping cream, whipped
1 pint fresh raspberries
Preheat oven to 225 degrees. For meringues, in bowl of an electric mixer using whisk attachment, whisk egg whites until foamy. Add a pinch of salt, cream of tartar, and vanilla; continue beating on medium speed. Add cocoa and espresso powder. Increase speed and add sugar slowly, about 1 teaspoon at a time, beating about 1 minute between additions. When sugar has been added, whip an additional 6 to 8 minutes more. Egg whites should be very stiff, glossy, and extremely smooth. Line 2 baking sheets with parchment paper. Using a large serving spoon, plop a large dollop of meringue on paper. Using back of spoon, make a large indention in center to form a cup. Continue with remaining meringue until all is used. Place pans in oven and reduce heat to 200 degrees. Bake for 1½ to 2 hours or until completely crisp and dry and can be lifted off paper. Cool completely before storing in an air-tight container.
For caramel sauce, in a saucepan over medium heat, add sugar and water, swirling pan until the sugar is amber-colored, about 6 to 8 minutes. Lower heat; add butter, whisking until melted and completely incorporated. Remove from heat, and slowly pour in cream, whisking constantly until incorporated. Whisk in vanilla and a pinch of salt. Cool completely before storing in a jar with lid.
To assemble, place 1 meringue on each dessert plate and pour 2 to 3 tablespoons caramel over meringue. Top meringues with whipped cream and fresh raspberries. Serve immediately.
Yield 8 servings
Apple Dumplings with Caramel Sauce
DUMPLINGS:
1 (17-ounce) package puff pastry
4 medium tart apples, peeled and cored
4 tablespoons butter, plus additional for pan
4 teaspoons cinnamon sugar, divided
1 egg yolk
3 tablespoons cream or water
CARAMEL SAUCE:
1½ cups packed brown sugar
½ cup butter, cubed
Pinch of salt
Whipped cream or ice cream
(optional)
Preheat oven to 400 degrees. Butter a 9 x 13-inch baking dish. Follow thawing directions on pastry box. On a floured board, roll pastry out and cut into 4 (7-inch) squares. Place an apple on each square. Place 1 tablespoon butter and ½ teaspoon cinnamon sugar in center of each apple. Gently bring up corners of dough to each center, pinching edges together to seal. Cut leaves and stems from scraps. Whisk egg yolk and cream or water together and brush over pastry, leaves, and stems. Attach decorations with egg mixture and place apples in prepared baking dish. Sprinkle with half of remaining cinnamon sugar.
For caramel sauce, in a large saucepan, combine brown sugar, ½ cup butter, and salt. Bring just to a boil, swirling pan just until blended and sugar has melted. Pour over apples and sprinkle with remaining cinnamon sugar. Bake until tender and pastry is golden brown, about 20 to 25 minutes, basting occasionally with sauce. Serve warm with whipped cream or ice cream if desired.
Yield: 4 servings
Chewy Homemade Caramels
1 cup butter, plus 1 tablespoon
to grease pan
2¼ cups packed brown sugar
1 (14-ounce) can sweetened condensed milk
1 cup corn syrup
Line a jellyroll pan with foil and grease with 1 tablespoon butter. In a heavy-bottom saucepan, melt butter over medium heat. Add brown sugar, milk, and corn syrup. Stir to combine. Cook and stir until candy thermometer reaches 250 degrees. Immediately remove from heat and pour into prepared pan, tilting sides to cover entire surface. Cool completely before cutting. Keep pan covered until ready to use.
Yield: 2½ pounds
