Sweet Stuff Sunday!!

OMG! A classic caramel cake! It was absolutely heavenly.... I thought it would have been easier, but the caramel glaze was a friggin challenge! The cake, however, was pretty easy and had an old southern classic flavor that went well with the glaze/ icing.

What I used (as always, if you are not gluten free, you can use regular all purpose flour in the place of the GF flour and regular ol' store bought cows milk where I used raw goat milk) :

For the cake - 
2 sticks softened butter
2 C sugar
4 eggs
3 C GF flour
3 3/4 tsp baking powder
3/4 tsp salt
3/4 C sour cream
1/4 raw goat milk
2 tsp vanilla extract

For the glaze/ icing - 
1 3/4 sugar
1/4 C brown sugar
2 sticks butter
1 tsp baking soda
3/4 C sour cream
1/4 C raw goat milk


Preheat oven to 350 degrees and butter three 8" round cake pans.

Cream the butter in a med/ large mixing bowl....

 Add the sugar....

 Add the eggs one at a time and mix well after each....

Mix the flour, baking soda, and salt in a bowl and then scoop out and add to the batter...
 ...add flour and sour cream alternately beginning with flour...

 ...then add the goat milk and vanilla and mix for about a minute on medium...

Split the batter evenly - my three layers  were all different thicknesses - on accident ;) and bake for 23-27 minutes. This is my first Sunday Sweet treat baked in my new oven, so I am still getting a feel for it.... Always use the toothpick testing technique to be sure if the cake is done though! While the cake is cooking, start the caramel making process....

Pour all ingredients into a large pot.  It will seem like the pot is too big, but this mixture bubbles up and actually fills this big pot over the halfway mark.... Bring to a boil while slowly stirring.....

 See how much it GROWS?? Let it bubble like this for about 5 min all while stirring and not letting the bottom stick - this is the hard part, because as it caramelizes, it wants to stick. BAD. Remove from the heat, pour into a ceramic bowl and place in the freezer for a quicker way to let cool.....

 Take your cakes out of the oven, and while the caramel and cakes are still a little warm, place one cake on a plate, pour over warm glaze, and stab the cake about ten times so that the caramel oozes into the cake. Repeat with the second layer as well and wait until caramel glaze is completely cooled for the final layer and top with the thickened glaze.....

 Oooooh la la! This cake was DEEEEEELISH!