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Preparation info
  • Serves:

    8 to 10

    • Difficulty

      Medium

    • Ready in

      25 min

Appears in

By Rose Levy Beranbaum

Published 2009

  • About

This caramel cake is dedicated to one of my dearest friends, Elizabeth Karmel, a grilling expert and author of my grilling bible: Taming the Flame. Soft textured and deeply flavorful, the cake has the most golden brown, smooth crust of any cake I know. (The caramel makes the top crust sticky, so it helps to spray a thin sharp knife with nonstick cooking spray before cutting.) To feature the beauty of the crust, I leave it unfrosted and top each piece with a cloud of

Ingredients

Method