This is a lovely little butter cake with a topping of fresh rhubarb and pecan caramel laced with a bit of bourbon. These cakes are baked as upside down cakes in eight little four inch pans. Who has eight four inch cake pans? I do… of course!
I bought them to host the Gingerbread Baby Cakes Tuesdays with Dorie.
The cakes were super easy to prepare, and are amazingly moist, probably thanks to the full cup of crème fraîche incorporated in the batter. I was able to easily prepare these cakes in an evening without any trouble.
I am participating with Tuesdays with Dorie, a group that is baking recipes from Baking with Julia: Savor the Joys of Baking with America’s Best Bakers.
Every other Tuesday, we bake a recipe from this book based on the PBS Series Baking with Julia (Child). This week’s host is Erin of When in Doubt, Leave at 350. For the recipe, check out her site.
My thoughts on this recipe:
Sadly, it’s not as pretty as it tastes. The green parts of the rhubarb kind of look gray after baking. I think next time I will slice the rhubarb more thinly and crush some raspberries or strawberries and toss the rhubarb in them to add some red color. It’s really needed to make the look of these cakes more appetizing.
The cake itself is amazing. I can think of so many things I would like to try out with this batter.
There is not enough caramel/pecan mixture. I’d amp that up a bit too.
The book described the cake batter as “bourbon-boosted” yet instructs you to throw the bourbon in with the caramel. What does a baker do??? Drink the bourbon instead? =)
This cake is seriously, seriously, seriously good. I can’t wait to check out how other bakers made it more pretty. Go to this link to see other bakers’ results. Check out the recipe over at Erin’s blog and come back and let me know what you think!