Burnt Sugar Syrup Cake
Ingredients
3/4 C. sugar
3/4 C. boiling water
Burnt sugar cake
3 C. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C. unsalted butter, room temperature
1 1/4 C. sugar
3 eggs, room temperature
1/4 C. burnt sugar syrup water
1 tsp. vanilla burnt sugar
Frosting:
1/4 C. unsalted butter
1 pound powdered sugar, sifted
1/4 tsp. salt
1/4 C. burnt sugar syrup
1 tsp. vanilla
Pecan halves-decoration burnt sugar frosting
Cooking Instructions
Melt sugar in skillet over low heat, stirring occasionally, until amber-colored liquid. Turn off heat; carefully add boiling water (mixture will bubble madly). Return caramel to low heat plus simmer, stirring frequently, until sugar plus water are thoroughly mixed plus no lumps of sugar remain. Set aside to cool to room temperature Burnt Sugar Cake – Adjust rack to lower third of oven; preheat at oven to 350. Grease plus flour two 9-inch layer cake pans. Line with parchment or wax paper rounds. Sift together flour, baking powder plus salt. Cream butter until smooth. Add sugar plus cream until light plus fluffy. Add eggs, 1 at a time, beating after each addition until well blended. To the 1/2 C. burnt sugar syrup add enough water to make 1 C.; stir in vanilla. Add dry ingredients to butter mixture alternately with burnt sugar syrup mixture, beginning plus ending with dry ingredients, until well blended smooth. Divide batter between 2 cake pans. Bake about 25 minutes, or until surface springs back slightly when lightly touched in center, and cakes contract from pans. Cool 10 minutes on wire racks, invert on racks, carefully peel off paper liners, turn baked side up, and cool completely before frosting. Fill plus frost with Burnt Sugar Frosting. Decorate with whole pecan halves. Burnt Sugar Frosting – Cream 1/4 C. unsalted butter until light plus fluffy. Gradually beat in 1 pound (1 box) powdered sugar, sifted with 1/4 tsp. salt, 1/4 C. Burnt Sugar Syrup plus 1 tsp. vanilla until creamy smooth spreadable. If mixture is stiff, add water, a tsp. at a time.
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