Sticky Caramel Cake with Caramel Popcorn Clusters By Mathew Rice, pastry chef
Rice recommends using an air popper rather than popping corn on the stove top. Otherwise, unbuttered and unsalted microwave popcorn is his next choice. Serves | 8 to 10 | POPCORN
16 cups popped popcorn
12/3 cups granulated sugar
1/8 tsp white vinegar ½ cup water
2½ Tbsp unsalted butter
1 tsp baking soda 1½ tsp sea salt
cAKE
2/3 cup crème fraîche
2 large eggs
2 large egg yolks
4 tsp vanilla extract
1¾ cup all-purpose flour
¼ cup finely ground cornmeal 1 cup light brown sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1½ sticks softened unsalted butter caramel sauce
2 cups granulated sugar
½ cup water
¾ cup heavy cream, warmed
½ Tbsp sea salt
| Preparation – Popcorn | Place popcorn in a greased mixing bowl. Combine the sugar, vinegar, water and butter in a saucepan without stirring. Make sure all the sugar is moistened. It should look like wet sand. Cook until light to medium amber, remove from heat and carefully whisk in the baking soda and sea salt. Immediately pour over the popcorn and use a spatula to mix all the caramel into the popcorn. Store in an airtight container until ready to use. | Preparation – Cake | Preheat oven to 325°F. Grease an 8-inch round baking pan. In a small bowl, stir together the crème fraîche, eggs, egg yolks and vanilla. Using a mixer fitted with paddle attachment, mix together flour, cornmeal, sugar, baking soda, baking powder and salt. Add butter and a spoonful of crème fraîche mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining crème fraîche mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Bake until set and a toothpick inserted into the middle comes out clean. Invert onto a serving plate, and allow to cool for 30 minutes.
| Preparation – Caramel Sauce | Combine sugar and water without stirring in a saucepan. Cook without stirring until sugar becomes medium amber in color. Carefully drizzle in the heavy cream, a little at a time, and whisk until combined. Whisk in sea salt. | To Serve | Spoon warm caramel sauce over the surface of the cake and garnish with clusters of caramel popcorn.