This is my very first recipe with Tuesdays with Dorie! I'm a new member and was very excited to get started :-) The recipe, Caramel Peanut Topped Brownie Cake, chosen by Tammy of Wee Treats by Tammy from Dorie Greenspan's book Baking: From My Home to Yours
, looked like a fabulous way to start. However, both my father in law and my husband can't eat peanuts, so I adjusted the recipe, eliminating the nuts and drizzling on some melted almond bark.
I read on several of the TWD blogs that they felt their cakes came out dry. So, since I only had a 9" springform pan, not an 8" like the recipe called for, I cut my baking time down by 15 minutes expecting to have to add a little time to that. Glad I didn't because the cake was definitely done at first check!It seemed alright, but to be safe, I decided to poke holes in mine to allow the caramel to drizzle down into the cake, this helped add moisture to it. It was very good, quite rich!
I was very happy that the caramel came out perfect the first try. I've made candy before, but always with a candthermometer. This recipe did not call for one so I vowed not to answer the phone or door until it was complete. It did take a full 20 minutes for it to turn to amber, and probably another minute or so after that to get deep amber.
My only regret is that I was impatient. I should have waited or the caramel to cool a bit more before adding it to the cake as I didn't get the heavy dripping effect that others did. I also should have let the caramel cool on the cake completely before adding the almond bark drizzle as it ended p sliding down the warm, but all in all it was wonderful.
My FIL and daughter (stayed home ill today) gave it a thumbs up. I'm sure my boys will love it when they get home!Thanks for the welcome to TWD! everyone has been so nice and I loved reading everyone's blogs. I just wish there was more time in a day to keep up with all the fabulous recipes etc. Too bad I have to work too! LOL
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Yum! Your caramel looks great. I think I would have done better leaving out the nuts completely like you.
Great job Amanda! I used a 9" springform pan myself!
Amanda, thanks for your lovely comment on my blog! I truly appreciated it. I love your cake...it looks fabulously decadent and so moist!!! I love that you used almond bark as well...ohhh that must have been so yummy. I could lick the screen!!
I used a 9" form as well and it came out a tad dry, the holes you made in your cake looks like a great solution for that problem!
Great job!
Welcome Welcome Welcome to TWD..so nice to have you and your wonderful baking skills. I can see that your cake turned out great. It looks sooo good! I loved it too. I love your topping drizzled over the top..it looks so nice! I made my own topping with fudge and pecans.
that caramel looks yummy!
welcome to TWD!
I love the look of all that caramel...delicious!
Super BRILLIANT idea to poke holes in the cake to let the caramel seep in. I have my cake cooling an think I am going to do that same thing.
Welcome to TWD!
Hooray! You're official now!:) It looks wonderful-and my kids would have appreciated the no nuts approach.
Poking holes in it is such a good idea! Especially since my cake was quite tall. Welcome to TWD- you'll have a blast!
What a great idea poking holes in the cake! I can see myself doing that to a multitude of other cake recipes. :) Welcome to the gang!
Great job! Poking holes in the cake was a good idea- I bet you could taste the caramel goodness in every bite!
Welcome to TWD! Great job on the cake. Poking holes in the cake sounds like it worked great. Neat idea.
Love the idea of poking holes in the cake! Love the pool of caramel on yours, too. On with more TWD! ;)
Welcome aboard! I am liking your style . . very cool. Cake looks YUM with the drizzle. I will definitely check back. Awesome job! :)
A cake dripping in caramel Yum! It looks great Amanda!
Great job, Amanda! It looks fabulous!
Great job! And your didn't turn out dry like the rest of us! :) Your caramel looks great.
The cake looks do dense and delicious with all that caramel oozing over. Right up my alley
why does yours have an extra webbed pattern on top? looks even better that way! and poking the holes in the cake. lovely way to drench with all that caramel! congratulations on joining the group!
Welcome to TWD!! What a way to start: a great cake with a perfectly amber-coloured caramel!!
Looks wonderful. I like that you left out the nuts. I prefer this cake without them.
Looks wonderful. I like that you left out the nuts. I prefer this cake without them.
Looks wonderful. I like that you left out the nuts. I prefer this cake without them.
Oh my, did you have to post this Amanda? That is an awesome dessert. So, no calories, right? BAHAHAHAHA
Congrats on your first week! Your cake turned out great! It looks so gooey and rich!
Great job! This looks rich and delicious. I love the dripping caramel - yum.
That looks like it could be in a fancy restaurant! How pretty!
Poking holes in the cake is such a good idea. Welcome to the group.
Amanda,
Does everyone in the group make the same recipe each week, or can you choose any recipe from Dorie's book (she has always been one of my favorite cookbook authors)?
In either case, it's ambitious.
Cheri
yay, welcome to twd! :) and yay for no nuts on this cake ;) hehe. it looks fab. i've never heard of almond bark, but it sounds delicious!
Thank you everyone! :)
Cheri, everyone makes the same recipe each week, though they can vary it a little to adjust for their needs (like me removing the nuts and adding chocolate drizzle). There's a button on my sidebar that says "Tuesdays with Dorie" and new members are only open till the end of the month as it's gotten to be so many they are closing it to new members after that. So join soon! :)
This looks terrific! I like your modification - very creative way to work around a food sensitivity. Nice job and welcome to the TWD gang!
MMmmmm, that looks SO good. wow, I'm drooling on my keyboard, lol.
Great idea to poke holes to get that caramel everywhere!
I agree...poking the holes in the cake was a great idea. Your cake looks delicious. Welcome to TWD!
I love that you poked holes in it to incorporate more caramel into the cake. I might try that next time I make this.
Great idea with the poked holes to ensure that ooey gooey goodness is distributed well throughout the cake...great job!
ooey gooey deliciousness is the only way i can describe the look of this cake. well done!
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