I found the recipe for this cake on the King Arthur’s Flour website. I modified it slightly by adding the caramel as a topping and using Heath Bar instead of nuts. A while back, I had a similar cake at a local restaurant that was truly amazing. I never had success finding a recipe that was as good as that, until I found this one! I think the difference is in the light brown sugar. It gives the cake a lovely color and gives it a nice, rich texture. I think it’s a perfect cake for the Fall Season! The Heath Bar topping is perfect if you’re having a Halloween gathering! Enjoy…
For the cake:
- 3 cups flour
- 2 cups light brown sugar
- 2 tsp baking soda
- 3/4 salt
- 1/2 cup unsalted butter
- 2 large eggs*
- 2 cups buttermilk
- 2 tsp vanilla extract
For the toppings:
- 2-3 Heath Bars, chopped
- 1 cup light brown sugar
- 1/4 cup whole milk
- 6 TBSP unsalted butter
- 1/8 tsp salt
- Heat oven to 350º.
- Grease a 9″ spring form pan.
- Add flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
- Place butter and sugar in a separate bowl and using an electric mixer or stand mixer, whisk the butter and sugar until smooth and creamy.
- Add the eggs to the butter and sugar, one at a time mixing gently.
- Add the buttermilk and vanilla and at this point stir gently with a wooden or silicone spoon to incorporate.
- Add the dry ingredients to the wet ingredients and stir very gently. Be careful not to over mix.
- Pour the batter into the prepared pan and bake for 40 minutes, then lower the heat to 325º and bake for an additional 15-20 minutes. Check for if your cake is done by inserting a toothpick in the center.** I found that medium sized, wooden skewers work best because they have a nice length. If it comes up clean it’s done!
- Prepare the caramel sauce while the cake is baking by adding melting 6 TBSP of butter in a small sauce pan, placed on medium heat. Do not allow it to turn brown.
- Add the light brown sugar and salt and whisk until the sugar is dissolved and smooth.
- Gently add the milk and lower the heat to med/low. Whisk gently until the sauce is creamy and slightly thickened. Set aside.
- Chop up the Heath Bar and set aside.
- Once the cake is cooled place on a rimmed serving platter. Pour the caramel sauce over the top and allow it to run down the sides. Add the Heath Bar topping and serve.
*When adding eggs to any recipe, I like to crack them in a separate small bowl, one at a time, to ensure that no shells have fallen in before I add them into the mix.
**Because all ovens are different, I always start checking anything I bake, about 5 minutes before the required cooking time.