Sunday, November 24, 2013

Baked Sunday Mornings - Antique Caramel Cake

This is gonna be a short post.  I have detailed my trials and tribulations before about trying to find a caramel cake that lives up to my mother-in-law's cake.  So when Antique Caramel Cake popped up on the Baked Sunday Morning recipe schedule I couldn't pass it up.

A one-two-three punch of caramel makes this cake insanely delicious.  The cake is tender and spongey and pretty fabulous on its own.  Combined with caramel cream cheese frosting and it's awesome.  Drizzling with warm salted caramel sauce takes this cake to out-of-this-world good.  

All of the elements are easy to prepare making this a great choice when you want to impress without feeling like you are in an episode of Iron Chef.  Anyone else feel weird not adding vanilla?  

My husband loved it.  He didn't say it was as good as his mother's cake, but he didn't say it wasn't either...

To find the recipe, please visit Baked Sunday Mornings.

PS - Sorry for the bad photo.  This is what taking pictures on a November evening looks like.
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  1. Didn't feel weird not adding vanilla, but I did double check the recipe for the salt measurement...I thought I missed it!

  2. Okay, thank you for mentioning vanilla! I did feel weird and because I always seem to miss ingredients, I kept looking at the recipe, sure I was missing the vanilla!!!
    This is a good cake. I ate a cupcake without any frosting and thought it was yummy and didn't need the frosting.

  3. Nice job, Candy! I had the same thought about vanilla, and I considered adding it, but I wanted to taste the cake as-is first. It was super delicious, but I will add vanilla bean paste next time just to see how it tastes-- I always feel like vanilla makes EVERYTHING better. :)

  4. I felt weird about not adding the vanilla too! But it turned out great :)

  5. We are such creatures of habit.....I thought about the vanilla too! Your cake looks wonderful!


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