Cinnamon Raisin Caramel Cake

Who isn’t in love with anything related to cinnamon or caramel buns? Our absolute favorite breakfast treat. I have created many versions at Beyond the Yum because a gal can never have enough cinnamon bun recipes (i.e., like shoes).  My Maida Heatter recipe is a favorite for yeast rolls and this is my favorite for cake and is based on several other yum recipes with a twist.  This is truly a lip-smacking, finger-licking “beyond the yum” recipe.  Try it!

Cinnamon Raisin Caramel Cake

Cake:
3 cups flour
¼ tsp salt
1 cup sugar*
4 tsp baking powder
1 ½ cups cream (or milk)**
2 eggs
2 tsp vanilla
1/2 cup butter, melted
1 cup raisins

Topping:
1 cup butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
1/4 tsp nutmeg

Instructions

Preheat oven to 350 degrees.

  1. Mix together dry ingredients; add wet ingredients finishing with melted butter until smooth.
  2. Add raisins and stir to mix.
  3. Spread batter into a greased 9×13 pan.
  4. In a separate bowl, mix the topping ingredients.
  5. Drop topping by tablespoons onto cake batter and use a knife to swirl through the cake.
  6. Bake for 25-30 minutes.  Set aside to cool to warm.
  7. Drizzle 1/2 Caramel Sauce over cake.
  8. Drizzle Powered Sugar Glaze over cake.
  9. Cut into large slices and serve with additional caramel sauce.***

Powdered Sugar Glaze:
2 cups powdered sugar
5 tbsp milk
1 tbsp butter melted
1 tsp vanilla

Directions for Glaze:   Mix all ingredients until smooth, set aside.

Caramel Sauce

1 packed cup brown sugar
1/2 cup cream
4 tablespoons sweet unsalted butter
Pinch salt
1 tablespoon vanilla extract

Directions for Caramel Sauce: Mix the brown sugar, cream, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Set aside until assembly.

_________________
Notes:
*You can substitute sugar with Splenda for both white and brown sugars.
** I always substitute milk with cream; some recipes require a little water added to cream to thin batter. Cream gives a creamy”melt in your mouth” texture to the cake.
*** You have the option to use all the caramel over the cake but I find I like it better when drizzled on plate to dip bites of cake into it.

8o)) I keep mine in fridge after first day (if there are leftovers) and then add a tablespoon of the leftover caramel sauce to top, reheat in microwave for 10+- seconds and then indulge for a few minutes of delight ….enjoy!

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One thought on “Cinnamon Raisin Caramel Cake

  1. Admin November 15, 2012 at 8:15 am Reply

    Reblogged this on Beyond The Yum and commented:

    It’s getting close to holiday season and I am creating/testing new variations of this recipe — Cranberry Orange, Almond, Maple, Mocha Chocolate Chip, Lemon Blueberry and more….use your imagination!

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