A simple caramel sauce perfect for ice cream, cake, and more!
I’m a fan of caramel almost all of the time, especially if it’s paired with something that has a hint of salt. However, I find that I’m more prone to think of caramel in the fall. Is it because it is a natural partner for apples? Or is it that it’s usually served warm and as such is a great treat as chilly temps return? Whatever the reason, I’m currently thinking about caramel, as I await the official return of autumn. While waiting, it’s a good time to reflect on this caramel sauce recipe and share a new caramel-themed scone recipe in a couple days.
To learn more about this recipe, originally published in 2012, keep reading.
Last week I wrote about a very delicious apple cake that I had made. It truly was enjoyable on its own. Without sauce, the cake was tender and had a nice mix of apples and pecans in each slice. It was tasty enough that I would want to have leftovers the next day. However, once the caramel sauce was added, the cake was hard to ignore. Eating one slice wasn’t enough.
The addition of the caramel sauce added not only sweetness but also an additional moistness to the cake. This glazed cake could no longer be a breakfast treat; it now was 100% dessert. Although it was sweeter with the sauce, it wasn’t overwhelming. It actually was addictive. I wasn’t the only one who felt this way. I watched as others scraped every last bit of sauce off their plates.
The sauce is simple to make and requires only three ingredients. If you are looking for a dessert cake that embraces sweetness and fall in one bit, be sure to give the cake and sauce recipes a try.
- 4 Tb. unsalted butter
- 3/4 cup light brown sugar
- 1/4 cup heavy cream
- Dice butter and place cubes into a small pot.
- Add sugar and heavy cream.
- Place over medium heat, stirring until mixture boils.
- Continue boiling for three minutes, stirring occasionally, until sauce is thickened slightly.
- Place warm cake on serving plate, and poke many holes into top of the cake using a toothpick.
- Pour sauce slowly over the cake, allowing time for some of the sauce to be absorbed.
- (Caramel will drip down the sides, which is why the cake needs to be on its serving plate.)
- Allow sauce and cake to cool for 15 minutes before serving.