Advertisement
16
Easy
25 min
Published 1992
C-a-r-a-m-e-l. The very sound of the word, not to mention the tantalizing aroma of burnt sugar, makes me long for it, so I created this cake with a soft, very moist crumb, filled and frosted with creamy caramel buttercream and topped with a crunch of caramel nut brittle.
The cake was actually inspired by a cookie I heard about but have never tasted, from the Cascade Mountains in the state of Washington. Supposedly it was called “copper topper” because of its copper-colored