Paula Deens Cornmeal Cake With Honey Glaze Food

PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE

Paula Deen's Cornmeal Cake With Honey Glaze image

Make and share this Paula Deen's Cornmeal Cake With Honey Glaze recipe from Food.com.

Provided by The Daycare Lady

Categories Dessert

Time 45m

Yield 1 9 inch pan, 9 serving(s)

Number Of Ingredients 13

Ingredients

1 cup yellow cornmeal, divided
2 tablespoons yellow cornmeal, divided
1 cup butter, softened
1 cup sugar
4 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup powdered sugar
2 tablespoons honey
2 tablespoons milk

Steps:

Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.

Nutrition Facts : Calories 463.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 151.5, Sodium 312.4, Carbohydrate 57.2, Fiber 1.3, Sugar 39.5, Protein 5.3

CARAMEL CAKE (PAULA DEEN)

Caramel Cake (Paula Deen) image

Make and share this Caramel Cake (Paula Deen) recipe from Food.com.

Provided by KaraRN

Categories Low Protein

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup butter, room temperature
2 cups granulated sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon pure vanilla extract
1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
1/2 cup butter
1 cup packed dark brown sugar
1/3 cup heavy cream (or more)
1 (16 ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts (optional)

Steps:

Cake:.
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
Filling:.
While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
*Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
Frosting:.
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

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