Sorry everyone, a bumpy patch in my life caused this post to be a day late and shorter than usual. I was thrilled when I learned this month's Daring Baker challenge. After a hiatus from sweet challenges I was ready to hit the sugar again. This month's recipe is Shuna Fish Lydon of Eggbeater fame's signature caramel cake. I have extremely fond memories of Sander's caramel cakes from my youth. Sander's caramel cakes are a Detroit thing, along with their infamous bumpy cake. I have tried a few times to make a dairy-free version but haven't come anywhere close. I liked Shuna's cake by itself a lot. There was still some lingering soy taste but mostly you got the caramelized sugar flavor with great moistness. The frosting was more disappointing. I made it without the browned butter called for in the recipe (you can't brown margarine) and it suffered from it. My husband and son still liked it a lot but I thought it made the iced cake way too sweet. It's back to the drawing board to find the perfect dairy-free caramel cake but I'm glad I had a chance to play with a new recipe.The hosts this month are Dolores of Culinary Curiosity, Alex of Blondie and Brownie, and Jenny of Foray into Food. Special gluten-free magic provided by Natalie of Gluten-a-go-go.
Visit the Daring Baker Blogroll to see all the other sugary creations.
Recipe for the Shuna Fish Lydon's Signiture Caramel Cake
My Recipe for Vegan Caramel
