It's a delicious Kentucky caramel brownie topped with a sweet bourbon-infused butter sauce. As if that weren't enough, it's a moist and delicious cake topped with a layer of salted caramel and topped with nuts. This cake recipe is a fun spin on a classic southern recipe! Your loved ones will ask you for the recipe!
The cake was made from a 1993 recipe published by The Baltimore Sun. I made a fun twist on the classic caramel brownie by making salted caramel frosting with bourbon butter sauce. The final product is garnished with candied pecans. This was a treat I made for my husband's birthday and he was amazed!
*ingredients
°3 cups/13 1/2 ounces flour (all purpose)
°2 cups sugar (granulated)
°1 teaspoon of salt
°1 teaspoon baking powder
°1/2 teaspoon baking soda
°1 cup milk or fermented milk
°1 c butter (room temperature)
°2 tsp vanilla
°4 eggs
+sauce
°3/4 c sugar
°1/3 c butter
°3 tsp of water
°2 tsp vanilla
*How to Make :
Preheat oven to 325 degrees F .
Generously greased & floured in a 12C skillet or 10 inch tube pan.
In bowl, combine flour, 2 cups sugar, salt, baking powder also club soda, milk, 1 cup butter, 2 tsp vanilla and eggs. beating on low speed to moistened. Increase blender speed to medium and beat for 3 more mn. Put the mix in the cake pan and spread it evenly.
Baking cake in the preheated oven for 55 to 65 mn
Meanwhile, in saucepan on medium heat, combined 3/4 cup sugar, 1/3 cup butter, 3 tsp water and 2 tsp vanilla; Cook, stirring, until butter melts. Do not bring the mixture to a boil.
Remove cake to wire rack and pierce with fork or skewer while still in pan. Pour hot butter sauce on hot cake.
Enjoy !
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