The mixture of the tangy, moist cake and the creamy, sweet and salty icing make this cake irresistible. I first discovered buttermilk cake with caramel glaze in Texas when my Inanna made it for dessert. I was 6, and as I remember, I didn’t eat much of my dinner. What can I say? I was just waiting for the cake! Ever since, I don’t dream of sugar-plum-fairies, but of Buttermilk Cake with caramel frosting. I’ve made this cake even better by adding healthy probiotics from Kefir and reducing the high sugar lever by replacing half of the sugar with Stevia. Now I dream of kefir cake with stevia and caramel frosting. Enjoy!
For the cake:
- 1 cup butter, softened
- 1-1/3 cups sugar
- 1/3 cups stevia (if you don’t have any, just use 1 extra cup of sugar)
- 3 eggs
- 1-1/2 teaspoons vanilla extract
- 3 cups whole-wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup plain Kefir (if you want to be boring, you may substitute this for buttermilk)
- Cooking spray, butter or oil
- 1/4 cup butter, cubed
- 1/2 cup packed brown sugar
- 1/3 cup heavy whipping cream
- 1/2 cup confectioners’ sugar
Step 1. Preheat oven to 350 degrees Fahrenheit. In an electric mixing bowl, stir beat the butter, sugar and stevia until thoroughly mixed. For you butter-and-sugar addicts out there, be warned that this mixture will not taste as good as you think it will. The stevia doesn’t taste good raw, but once it’s baked it will only taste sweet.
Step 2. Crack eggs into a small dish, then in to the mixing bowl. That way, if you accidently drop a shell while cracking the eggs, you can easily remove the shell. Beat eggs well. Stir in vanilla.
Step 3. In a separate bowl, combine the flour, baking powder and baking soda. When measuring the flour, assure you’re measuring the right amount by shaking the flour from a smaller measuring cup to the larger one. Adding air to the flour makes sure that you’re using the right amount.
Step 4. Measure out 1 cup of plain Kefir and pour it in to the sugar-mixture, alternating with the flour mixture. Mix thoroughly.
Step 5. Spray or oil the entire inside surface of a 10 inch bundt pan.
Note: this step is extremely important because this cake is very prone to sticking. Make sure that you’ve oiled the pan enough.
Step 7 . After removing the pan from the oven, let the cake cool inside of the pan for at least 10 minutes. Using a sharp serrated knife, cut around the outside (and inside circle) of the pan, making sure that the cake isn’t sticking. Place a cooking rack upside-down on the top of the pan and very carefully turn the pan upside down. Bang a knife, or similar object on the top (bottom) of the pan to be sure that the cake has fully detatched itself from the pan. Then, lift the pan off the cake. If you’re lucky, the cake didn’t stick to the bottom of the pan. If it did, no worries. It doesn’t taste any different even if it’s ugly. Let the cake sit on the cooling rack for about 1 hour.
Step 8. Remove the butter from it’s package and cut it in to cubes (yes, you will feel like Julia Childs.). Deposit the cubes of butter, brown sugar, and cream into a sauce pan. Leave the sauce pan on the stove top at medium heat for 5-10 minutes-constantly stirring. When the mixture has started to boil, remove it from the heat. Let the caramel cool for 5 minutes. Using an electric mixer, combine the powdered sugar with the caramel. Continue adding powdered-sugar until you have the consistency you desire. I suggest a light glaze.
Step 9. Pour the caramel icing over the cooled kefir cake.
Step 10. EAT! (Later, have dreams about how delicious it was.)