Exactly a year ago, I was prepping to go to LA because I had been chosen for MasterChef Season 6 Top 100. In October when I went to the Masterchef tryout (just down the street from my downtown Memphis condo) I met so many interesting people along the way, but in just a few hours I felt like I made a lifelong friend. I met Keshia Hay Tamble who came in from Nashville and we instantly connected through our love of food. We chatted the whole time and had a great time through the whole process. Luckily when it was all over, we stayed in touch. We both share a lot of the same goals and dreams and talk on the phone occasionally to collaborate. It's great to have someone who understands this business and hopes to succeed as much as I do. Here's Keshia's holiday cooktale: A sweet southern classic with origins inspired by my two beautiful grandmothers. Southern charm from my Granny Hay and classic comfort from my Granny Betty. These two women have a been a strong influence in my life and I strive day to day to be the perfect combination of both! ". Golden buttermilk cake with a layers of homemade sea salted caramel frosting. A twist on my Granny Betty's Caramel cake recipe.
- 1 1/2 cup of unbleached all-purpose flour
- 1 1/2 tsp of baking powder
- 1/2 cup softened unsalted butter
- 3 large egg yolks and 1 whole egg
- 1 cup cane sugar
- 1 pinch of sea salt
- 1/2 tsp of baking soda
- pinch of fresh grated cinnamon
- 1/4 tsp almond extract
- 1/2 tsp of vanilla extract
- 1/2 cup of buttermilk
Preheat oven to 325.
Cream together butter, sugar, and salt in a stand mixer until fluffy. Add in almond,vanilla,egg yolks, and whole egg, one at a time for even mixing. In separate bowl, sift flour, baking soda, baking powder, and cinnamon together. Slowly add sifted ingredients 1/2 cup at a time in the wet mixture until fully incorporated. Pour in buttermilk and mix for a minute. Grease and flour two 6" cake rounds. Lightly scoop mixture into each pan about half way. This leaves cake room to rise while baking. Bake for 15-20 minutes until golden yellow. Cool in refrigerator until completely chilled. This will help when applying your frosting.
Sea salted Caramel frosting
- 2 cups of cane sugar
- 1 cup of milk
- 1 stick of butter
- 1/4 tsp baking soda
- 3/4 tsp sea salt
- 1/3 cup of organic corn syrup
In a large sauce pan on medium-high heat, add all ingredients. Allow mixture to melt down. With a large wooden spoon, stir, stir, stir. You will do this for about 15 minutes.(this is where it gets tricky) While your stirring, the caramel will begin to bubble, thicken, and brown. DO NOT LEAVE UNATTENDED AT ANYTIME! I can hear my granny Betty now"Don't you move a muscle accept to stir stir stir. You leave that caramel and it'll bubble over!" Lol and she's right! Stirring vigorously you want caramel to go into the "soft ball stage". You can test this by adding a few drops of the thickened caramel into a bowl of cold water. Test the consistency, it shouldn't harden but be springy and soft. If the consistency is just right then it's time for you to remove the pan from the heat but continue to stir. After about five minutes off the stove add a pinch more of sea salt. This will bump up the sweet salty factor! The finished consistency should be almost the same of soft praline but still spreadable.
Make sure your layers of cake have completely cooled. Trust me your thank me later. Spoon a layer of caramel frosting on top of first cake. I like to pile it a little high for more dramatic effect. Let the caramel set a few minutes and then add the second cake on top. On the top of the second layer of cake, gently pour your caramel on top and smooth over cake. It's ok if some caramel drips off the side that's the best!! Top with some sugar spice pecans for a touch of nuttiness and enjoy!
I hope this recipe lives up to my granny Betty's highly demanded recipe and is a charming as my Granny Hay!
CHEERS TO COOKTALES FROM EVERYWHERE!!!