Unsalted Packed Topping

Unsalted Packed Topping

Ingredients:
8 tablespoons (1 stick) unsalted butter
1 cup packed light brown sugar

Directions:
1/ cup half-and-half
4
1. Preheat the oven to 350°F. Grease and flour, or use cooking spray to coat, a 9
by 13-inch baking pan.
2. To make the cake, beat the granulated sugar and oil with an electric mixer until
the mixture is well combined. Add the eggs, one at a time, beating well after each
addition. Stir in the vanilla extract and beat until the mixture is light and creamy.
3. Whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually stir the dry ingredients into the egg mixture. Stir in the chopped apples
and walnuts. Stir the batter until all the ingredients are well combined.
4. Pour the batter into the prepared pan and give the pan a couple of strong taps
on the counter to settle the batter.
5. Bake for 1 hour and 15 minutes, or until the cake springs back when touched in
the center. Let the cake cool before inverting it to remove the pan. Set it upright
on a large plate.
6. Make the topping while the cake is baking. Melt the butter in a medium
saucepan. Whisk in the brown sugar and stir until it is dissolved.
7. Whisk in the half-and-half and bring the mixture to a boil.
8. Boil for 3 minutes, stirring occasionally. Let the mixture cool for a couple of
minutes.
9. Pierce the cooled cake in several places with a long skewer. Spread the
topping over the cake, allowing it to sink in where pierced.
• • • • • • • • •
Serves 12
• • • • • • • • •
CALIFORNIA PIZZA KITCHEN
Butter Cake
• • • • • • • • • • • • • • • • •
THIS IS A GREAT ALL-AROUND BASIC CAKE RECIPE. THE BUTTERMILK GIVES IT EXTRA
MOISTURE AND A DELICATE TEXTURE. USE THE ORIGINAL TOPPING BELOW OR ONE OF YOUR
OWN.
• • • • • • • • • • • • • • • • •
Cake
1/ pound (2 sticks) unsalted butter, softened
2