Strawberry Caramel Cake
Equipment
- Stand Mixer A stand mixer is used to cream butter and sugar, as well as to incorporate eggs, resulting in a light and fluffy mixture.
- Spatula For gently folding in the diced strawberries into the batter to ensure even distribution.
- Bundt Pan To bake the cake in and achieve the desired shape.
- Cooking Spray For greasing the Bundt pan to prevent sticking.
- Cooling Rack To cool the cake after baking, allowing air circulation for even cooling.
- Medium Saucepan For making the caramel icing by combining strawberry juice, sugar, and heavy cream.
- Whisk For stirring and incorporating ingredients while making the caramel icing.
- Foil To cover the cake loosely if the top starts to brown too quickly during baking.
- Wax Paper or Foil To catch any drips while cooling the cake after inverting it onto a rack.
Ingredients
For the Cake
- 11/2 cups unsalted butter at room temperature
- 6 eggs at room temperature
- 3 cups packed light brown sugar
- 1/2 teaspoon Baking powder
- 1/2 teaspoon kosher salt
- 1 cup heavy cream
- 2 cups diced strawberries
For the Icing
- 1/2 cup of diced strawberries
- 3/4 cups of granulated sugar, plus 1 tablespoon
- 6 tbsp heavy cream
- 2 cup confectioners' sugar sifted
Instructions
- Start by preheating your oven to 325°F and greasing a 12-cup Bundt pan with cooking spray.
- In a stand mixer, beat the room temperature butter until it's softened. Add the brown sugar and beat on medium-high speed until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Remember to scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the heavy cream. Scrape down the sides of the bowl and beat until the batter is smooth.
- Gently fold in the diced strawberries with a spatula until they are evenly distributed in the batter.
- Transfer the batter to the prepared Bundt pan, pressing it into an even layer with wet fingers. Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
- Allow the cake to cool in the pan for 15 minutes, then invert it onto a cooling rack set over waxed paper or foil to cool completely.
How To Make Icing
- Place the diced strawberries in a bowl and toss them with 1 tablespoon of sugar. Let them sit for several hours until they release their juice.
- Measure out 2 tablespoons of the strawberry juice and combine it with 3/4 cup of sugar in a medium saucepan. Cook over medium heat, stirring, until the sugar dissolves. Increase the heat to high and boil the mixture until it turns a caramel brown color, about 4-5 minutes, stirring frequently. Be careful not to burn it.
- Remove the saucepan from the heat and stir in the heavy cream. It will bubble up, so be cautious. Let the mixture cool for about 3 minutes, then whisk in the sifted confectioners' sugar, a half cup at a time, until smooth. Stir in the diced strawberries.
- Spoon the warm icing over the cooled cake. Allow the icing to cool and set before serving.