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Salted Caramel Pretzel Cake Recipe from Made in the USA Cookbook

Pretzel Cake Recipe

Okay, spoiler alert. This is not strictly a pound cake recipe. But, saying that, it comes pretty damn close and is a real showstopper with minimal effort.

Any cake that has an equal proportion of sugar, flour, eggs and butter is a pound cake as these used to be a pound (or 450g) of each. That’s a lot of eggs. And a lot of cake in general, which is why this one isn’t strictly a pound cake but it still provides you with comfort and joy, which is its main purpose really.

Serves 8

Ingredients:

Cake

75g unsalted butter, softened, plus extra for greasing
200g caster sugar
150ml soured cream
2 eggs, lightly beaten
1/2 tsp vanilla bean paste, or 1 tsp vanilla extract
200g plain flour
35g cocoa powder
1/4 tsp bicarbonate of soda
3/4 tsp baking powder
1/4 tsp salt
30ml milk

Buttercream Frosting

125g unsalted butter, softened
250g icing sugar, sifted
1/2 tsp vanilla bean paste, or 1 tsp vanilla extract
11/2 tbsp milk
125g small, snack-sized salted pretzels

Salted Sauce

80g soft light brown sugar
85ml double cream
30g unsalted butter
1/2 tsp salt

Method:

1. Preheat the oven to 180°C/gas mark 4. Grease and line a 22 x 11.5 x 7cm loaf tin with baking parchment.
2. Start by making the cake. In a freestanding electric mixer bowl, beat together the butter and caster sugar for about 5 minutes until light and fluffy.
3. Mix together the soured cream, eggs and vanilla in a jug.
4. In a mixing bowl, combine the flour, cocoa powder, bicarbonate of soda, baking powder and salt.
5. Add the soured cream mix and the flour mix to the butter and sugar alternately, making sure to scrape down the sides of the bowl occasionally.
6. Lastly, add the milk to loosen the mixture slightly, then scrape it into the prepared tin.
7. Bake for 50–60 minutes until a skewer inserted into the centre comes out clean.
8. Leave to cool in the tin on a wire rack for 10 minutes before turning out and leaving to cool fully.
9. Meanwhile, make the frosting. Beat the butter in a bowl until soft and fluffy.
10. Add the icing sugar and beat again for about 4 minutes until the frosting is bright-white and pillowy. Add the vanilla and milk, and beat until fully mixed in, then set aside.
11. To make the caramel sauce, mix all the ingredients together in a small pan and heat gently until the sugar has dissolved. Boil the caramel for 1 minute before turning off the heat and leaving to cool. Let it drop in temperature enough so that you have a thick, drizzle-able sauce.
12. To frost the cake, spread a generous amount of the frosting over the top of the loaf and arrange the pretzels on top. Drizzle with the salted caramel sauce before serving in hearty slabs.

Pretzel Cake Recipe

RECIPE FROM MADE IN THE USA COOKBOOK BY FLORENCE CORNISH
Made In The USA Cookbook Florence Cornish is a food blogger and chef. She trained at Leiths School of Food and Wine in London and was a River Cottage Rising Star Finalist in 2013. Made In The USA is a celebration of, all things great and glorious about American food, including 100 recipes showcasing the melting-pot of American cuisine. It covers breakfast classics such as Eggs Benedict and Pancakes with Blueberries & Cinnamon, slow cooking with Pulled Pork and Blue Belly Burgers and regional dishes such as San Francisco Spaghetti with Clams. The perfect cookbook for anyone who loves American cuisine.

 

Taken from Made in the USA by Florence Cornish priced at £18.99. Published by Kyle Books. To buy your copy kylebooks.co.uk

Florence Cornish Florence Cornish

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