Sunday, November 21, 2010

Butterscotch Pomegranate Layer Cake

Butterscotch Pomegranate Layer Cake Recipe
This was an amazing cake, a balanced cake. Rich brown sugar cake..... layered with pomegranate molasses and brown butter cream cheese frosting! Tart pomegranate molasses cut the sweetness and gave the cake an extra layer of flavor. The brown butter frosting was creamy and seemed to be the perfect autumnal match for the pomegranate flavor in this gorgeous cake. In honor of my POM Wonderful dinner party... I whipped up this cake.... one of my two cakes that I served for dessert. Keep and eye out for my next post where I will be featuring an entire menu of pomegranate infused recipes, fun photos and my first ever "how to" video.

I have made the frosting for this cake several times. It comes from a Martha Stewart recipe. The frosting is probably my favorite and goes well on so many types of cakes. I used it on this Butterscotch Chocolate Layer Cake... another fine cake that tastes delicious.

I have sore hips and back tonight... they ache... maybe writing this recipe will make it all better.....
I rolled around on tennis balls to alleviate the pain on several pressure points....
I am still sore...
Ouch...
I am going to pour a glass of wine...
I think I am just secretly feeling sorry for myself because I fell in love with a pair of boots I can not afford...(that bites)

Brown Sugar Butterscotch Pomegranate Cake

Ingredients

3 & 3/4 cups all-purpose flour
1 &1/4 tsp. baking posder
3/4 tsp baking soda
2 &1/2 tsp. course salt (I use kosher)
2 & 1/2 sticks softened unsalted butter
2.5 cups packed dark brown sugar
1 TBS plus 1 tsp. vanilla extract
4 eggs room temp.
1 & 1/4 cups buttermilk, room temp.

Directions for the cakes -

1) Oven to 325 degrees. Butter 2, 10 inch cake pans. (or 3 eight inch) Lay parchment over the butter. Butter parchment and the sides of the pan, dust with flour and tap out any excess. Whisk together your flour, baking powder and salt in a medium bowl.
2) Cream butter and brown sugar in a mixer on med-high until fluffy, about 4 minutes. Scrape the bowl intermittently. Beat in eggs, 1 at a time, incorporate each egg thoroughly before adding the next one. Add in vanilla. Reduce speed to low. Add flour mixture in 2 additions, alternating with the buttermilk. Raise speed to medium and beat for 2 minutes. Divide batter among pans.
3) Bake cakes until they are golden brown and tester comes out clean, about 40 minutes. Remember to check earlier as every oven cooks differently and cakes continue to bake a bit when they come out of the oven. You don't want a dry cake. Let cool for 10 minutes. With knife, loosen cake from the edges of the pan. Invert on cooling racks and let cool completely.
4) Trim up your cakes. Slice your two cakes in half and even out any odd humps or bumps.

Brown Butter Butterscotch Frosting - Step 1

Ingredients

1 stick of unsalted butter
2 cups packed dark brown sugar
1 cup heavy cream
1/2 tsp. course salt

Directions

1) Melt butter in a medium sauce pan  on medium low heat until dark golden brown. You are browning the milk solids...not burning. This will take around 10 minutes. Add the brown sugar, cream and salt.  Whisk together and bring to a boil, whisking constantly and cook for 3 minutes. Let cool completely. 

Brown Butter Butterscotch Frosting - Step 2

Ingredients

2 sticks unsalted butter, softened
24 oz. cream cheese, (3 packages)
Brown butter mixture from above.

Directions

1) Cream butter and cream cheese until smooth. Add in chilled brown butter mixture and cream until fully mixed. Chill for at least 2 hours. Remove from refrigerator 2 hours before ready to use and mix again. You want your frosting to be very spreadable.

Pomegranate Molasses - recipe found here Pomegranate Molasses


Assembling the cake

1) Place your first layer on your cake board and drizzle 3 TBS pomegranate molasses over the cake layer. Put a layer of butterscotch frosting on top and add next layer. Depending on how many layers, repeat until you get to the top layer. Do no put pomegranate molasses on the top layer. It will bleed into your frosting. Apply a crumb coat over the entire cake. Refrigerate for 45 minutes. Frost with final coating. Decorate with fresh pomegranate seeds that have been dried off with paper towel. Again you do not want the juices to bleed into your beautiful frosting. Pomegranate seeds are so much fun to work with. They create little mosaics on your frosting.

POM molasses drizzled over cake layer.

Cake layered up and ready for crumb coat.

Crumb coat applied.... awaiting decoration.


Pomegranate seed "beading" around the edge of cake.

mmmmmm...enjoy... the glass of wine is working... Have a super week!
Loads of foodie love.... xoxo megan
P.S. I still want those darn boots...


20 comments:

  1. That is one hell of an elegant cake! Brava!

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  2. What a gorgeous cake. It has so many layers of flavor and textures. Hope that you're feeling better soon! Can't wait to see the rest of the dinner party.

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  3. This is a beautiful cake! I love all the flavors.

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  4. what an incredible cake!!! Pomegranate molasses and the butterscotch frosting sound amazing! What a wonderful combination of flavors for this gorgeous cake!
    Thank you so much for sharing this creation with us!
    Dennis

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  5. Wow, this is such a novel way of getting the pomegranate flavor into your cake! I will have to try this.

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  6. I love those elegant little pomegranate seeds. I always think of them of glass beads. The cake itself looks spectacular! I'm sure your guests were very pleased.

    Ps. I roll around on a tennis ball too! How bizarre is it..but so good at reliving joint pain.

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  7. Love those red little rubies around the cake.
    Hope you're getting better :)

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  8. That's a beautiful cake and I hope you get your boots :)

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  9. Your cake looks lovely! Must be delicious with the pomegranate molasses. Christmas is just round the corner and Santa might just heard you! Perhaps, leaving hints all around might help! ^..^

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  10. That is one stunningly delicious cake. The butterscotch frosting indeed "takes the cake." It's getting to be wish list tiime..... (hints to Santa).

    And hope you are feeling better...

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  11. I love that everyone is using butterscotch b/c it is one of my favorite ingredients! So perfect for the holidays!!

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  12. The physio prescribed rolling on tennis balls for my OH - had never heard of it before.

    That cake would make me feel much better!

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  13. What a marvellous combo and the cake looks perfect. I'm sure you're now busy preparing the menu for the coming thanksgiving. Hope you're going to have a fabulous celebration.
    Blessings, Kristy

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  14. Stunning cake. Butterscotch and pomegranate...lovely flavor mix.

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  15. Seriously, could you have crammed more goodness into this cake???
    Sorry about the hips, though. And the boots you can't afford. That stinks. Have some more cake!

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  16. That brown butter and butterscotch frosting sounds amazing. Love the pomegranate seed garnish too--they are so pretty! I always fall in love with the things that are way out of my price range, so I feel you on the boots. We have expensive taste, I guess! :-)

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  17. wow what a cake! that thing is huge! and what a great idea to combine pomegranates and cake..would have never thought : ]

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  18. Wow this looks scrumptious! I wish one slice for the coffee!

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  19. What an original flavor combination. I love pomegranate and can't wait to get my hands on a few now that they're in season! Thanks for sharing!

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