Caramel Cake Trifle

Caramel Cake Trifle
Serves 10
Toasted pecans add crunch to the layers of buttery cake, sweet caramel, and whipped cream.
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Caramel
  1. 1½ cups sugar
  2. 6 tablespoons water
  3. 1½ teaspoons light corn syrup
  4. 6 tablespoons cold unsalted butter
  5. 1½ teaspoons vanilla extract
  6. ¾ teaspoon kosher salt
  7. ¾ cup heavy whipping cream
Cake
  1. ½ cup unsalted butter, softened
  2. 1 cup sugar
  3. 2 large eggs
  4. 1½ cups all-purpose flour
  5. 1½ teaspoons baking powder
  6. ½ teaspoon kosher salt
  7. ½ cup whole milk
  8. 1 teaspoon vanilla extract
Whipped cream
  1. 3½ cups heavy whipping cream
  2. ⅔ cup sour cream
  3. ⅔ cup confectioners’ sugar
  4. 1 teaspoon vanilla extract
  5. 1 cup chopped toasted pecans, divided
  6. Garnish: chopped toasted pecans
For caramel
  1. In a medium heavy saucepan, sprinkle sugar in an even layer. In a small bowl, stir together 6 tablespoons water and corn syrup. Pour over sugar, swirling to coat. Cook over medium-high heat, without stirring, until golden brown, about 5 minutes. (While caramel cooks, brush any sugar crystals on sides of pan with a pastry brush dipped in water.) Remove from heat. Stir in butter, vanilla, and salt. (Mixture will foam.)
  2. In a liquid measuring cup, microwave cream just until hot but not boiling. Pour into caramel, stirring until smooth. Let cool completely.
For cake
  1. Preheat oven to 350°. Spray a deep 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla. Spread into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
For whipped cream
  1. In a large bowl, beat cream, sour cream, confectioners’ sugar, and vanilla with a mixer at high speed until soft peaks form.
Finishing
  1. Cut cake into 1-inch cubes. In a large trifle dish, place one-third of cake cubes. Spread 2½ cups whipped cream over cake. Drizzle 1 cup caramel over whipped cream. Sprinkle with ½ cup pecans. Repeat layers once. Top with remaining cake and remaining whipped cream. Drizzle with remaining caramel. Garnish with pecans, if desired. Cover and refrigerate for 30 minutes before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/

 Taste of the South, November 2016

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