I took the easy way out with the cake for this week’s Baked Sunday Mornings, and made it into cupcakes (the recipe will make 20 cupcakes) instead of a two-layer cake. Cupcakes travel to work without a lot of hassle, and with Thanksgiving coming up, we don’t really need extra cake in the house.
This cake is just my style. I’m a sucker for anything caramel, anyway. But the cake isn’t too sweet, and it’s light and moist. The frosting doesn’t have a deep caramel flavor, and the sweetness is cut with some cream cheese. I couldn’t help myself and made salty caramel for the top, but really, it’s just gilding the lily – they’re really good even without the caramel.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Antique Caramel Cake (Baked Elements, p. 60)