Made for Thanksgiving 2012 at Otute and Arlin - From Bon Appetit November 2012
Adding cream of tartar to
the caramel prevents the sugar from crystallizing. Drizzle the sauce
over the cake; save the rest for passing alongside.
12-16 servings
Ingredients
Caramel Sauce
- 1 cup sugar
- Pinch of cream of tartar
- 1/4 cup fresh apple cider
- 1/4 cup heavy cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Cake
- Nonstick vegetable oil spray
- 1 1/4 cups (2 1/2 sticks) unsalted butter
- 1 vanilla bean, split lengthwise
- 2 1/3 cups all-purpose flour
- 1 1/4 cups slivered almonds
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoons freshly grated nutmeg
- 1 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cloves
- 1 cup (packed) dark brown sugar
- 1 cup sugar
- 3/4 cup powdered sugar plus more
- 1 teaspoon finely grated lemon zest
- 3 large eggs
- 5 large egg yolks
- 1 cup whole milk
Special Equipment
- A 10-inch-diameter nonstick Bundt pan
Preparation
Caramel sauce
-
Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.
Cake
-
Arrange a rack in middle of oven and preheat to 350°. Generously coat Bundt pan with nonstick spray, then flour. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.
-
Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.
-
Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.
-
Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.
-
Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.
-
Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD Cake can be made 2 days ahead. Store airtight at room temperature.
-
Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.
