Caramel Cake with Caramelized Butter Frosting

Dear dear me. Moist, satisfying sweet, intensely buttery and slightly nutty, I can't believe how luscious and addictive these cakes turned out to be.

This is the first time I've experimented with brown butter as I've always been wary about the whole carsinogenic thing, but hell, so are those deliciously crisp charred bits you get with your bbq and that doesn't stop me from consuming them from time to time. That being said, I'm only browning the butter on this occasion for the sake of experimenting. If I make these cakes again (which I'm very very sure I will), I think I'll leave out the browning bit.

After being introduced to salted caramels from my trip to Bretagne, I just can't adjust to normal caramels anymore. So the teeny weeny teaspoon of salt stated in the recipe was really quite unacceptable in my opinion. A good, liberal sprinkling of pink murray salt? Oui s'il vous plait!

Another change I did was to use yoghurt for the buttercream frosting instead of heavy cream. That was a chance I took since I did not really feel like buying a tub of heavy cream just for a couple of tablespoons. I am not sure how my other fellow Bakers fared, but it seemed like I needed a couple of tablespoons more of yoghurt than what the recipe called for. The yoghurt provided an extremely pleasant, sourish tang and is one amendment I'm happy to keep.

These cakes are a Shuna Fish Lydon recipe. The recipe can be found at her website at Eggbeater. And thanks to Dolores, Alex and Jenny for hosting this month's theme! You've certainly satisfied one sweet tooth.