Caramel cake from Sift Magazine, Spring 2015: Premiere Issue (page 84)

  • heavy cream
  • sour cream
  • Show all ingredients...

  • EYB Comments

    Correction from the King Arthur website: For the Syrup instructions call for 1/2 cup and 1 cup water. The correct amounts are 1/3 cup and 3/4 cup, as listed in the ingredients. To make the decorative caramel drizzle, double the caramel syrup. Reserve half and then artfully drizzle over the top of the finished cake, allowing it to cascade down the sides.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction from the King Arthur website: For the Syrup instructions call for 1/2 cup and 1 cup water. The correct amounts are 1/3 cup and 3/4 cup, as listed in the ingredients. To make the decorative caramel drizzle, double the caramel syrup. Reserve half and then artfully drizzle over the top of the finished cake, allowing it to cascade down the sides.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.