Burnt sugar cake recipe

This is not a cake; it’s an adventure. I’m fascinated by old-fashioned recipes, and Burnt Sugar Cake has been on my must-try list for awhile. If you don’t recognize the name of the cake, you would most likely recognize the flavor. It’s a cake you had sometime in your childhood, while visiting older family members...Read More

Old Vermont Burnt Sugar Cake With Maple Cream Cheese Frosting ❊

Grammy's Old-Fashioned Burnt Sugar Chiffon Cake Recipe is an original made-from-scratch family recipe that was legend in our house growing up. The subtle crème brûlée burnt sugar flavor is incorporated into both the cake and icing. This chiffon cake is light and moist. The burnt sugar flavor of this cake reminds me of caramel, but has a lighter, delicate and more complex flavor. This cake is tender, delicious and addictive. It's nearly impossible to stop at one slice! My paternal Grammy was…

This is my great grandmother's recipe dated 1938. It is made with caramelized sugar.

I adopted this recipe in the RecipeZaar recipe adoption. Although I have not made it yet, Susie in Tx has and she made some great suggestions in her review. Please take a look and give this cake a try.

My mother was born in 1895 and had quite a recipe collection from her mother and her own early years. These recipes were primarily written on the backs of used envelopes as paper cost money. There was not a lot of room on the envelopes; only a list of ingredients was written down. When my oldest sister copied them into a notebook, she did not add mixing and baking instructions. These hubs about 'yummy' recipes are from my mother and this one is a Burnt Sugar Cake.

Burnt Sugar Cake | Burnt sugar cake, Cake recipes, Bread recipes sweet

An old-fashioned cake-baking adventure!

In July, I talked a bit about a book, The Late Bloomers' Club by Louise Miller, that had a baking storyline and a few cake recipes. I already tried the old-fashioned 1-2-3-4 Cake, but couldn't get a recipe that had a bigger plot point out of my head. I posted the progress to Instagram and ended up chatting with the author, who is herself a baker. It is with her permission that I reproduce this recipe in full. (I also did receive a copy of the book from the publisher, but I had read her first…