The smitten kitchen's caramel cake
Cakes
This cake doesn't care whether you're a buoyant baker or a ham-handed one. Despite its gilt, it's democratic. The recipe calls for cake flour, but you can use a combination of all-purpose flour and cornstarch to substitute. Improvise the buttermilk by combining milk and vinegar (or lemon juice). And as for the caramel Goliath, there's more wiggle room than you think. If you let it get a bit too hot, that just means it will drape over your cake in fat ribbons (and harden into more of a candy the next day). <br /> <br />This recipe is lightly adapted from Deb Perelman at The Smitten Kitchen (http://smittenkitchen.com/blog/2007/12/caramel-cake/) and, in turn, from Gourmet magazine.
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