Family Favorites

Caramel-Pecan Sheet Cake

MAKES 1 (15X10-INCH) CAKE

A cup of coffee or glass of milk will pair perfectly with a slice of this cake.

1 cup unsalted butter
1 cup water
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract
Caramel Frosting (recipe follows)
1 cup chopped pecans, toasted

1. Preheat oven to 325°. Spray a 15x10-inch jelly roll pan with baking spray with flour.

2. In a medium saucepan, bring butter and 1 cup water to a boil. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and ginger. Add hot butter mixture to flour mixture; beat with a mixer at low speed just until moistened. Add sour cream, beating well. Add eggs, one at a time, and vanilla. Pour batter into prepared pan.

3. Bake until cake is lightly browned and a wooden pick inserted in center of cake comes out clean, 25 to 30 minutes. Let cool on a wire rack for 20 minutes.

4. Pour hot Caramel Frosting over warm cake, spreading to edges. Sprinkle with pecans. Let cake cool completely on a wire rack.

Caramel Frosting

MAKES ABOUT 2 CUPS

½ cup unsalted butter
1 cup firmly packed light brown sugar
½ teaspoon kosher salt
½ cup sour cream
2½ cups confectioners’ sugar
½ teaspoon vanilla extract

1. In a large, heavy saucepan, bring butter, brown sugar, and salt to a boil over medium heat, stirring constantly. Remove from heat; slowly stir in sour cream.

2. Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat.

3. Gradually add confectioners’ sugar and vanilla, beating with a mixer at medium speed until smooth. Use immediately.

NOTE

Caramel Frosting will thicken as it cools.

Banana-Ginger Cupcakes

MAKES 16

The subtle spice of ginger freshens up these rich treats.

½ cup unsalted butter, softened
½ cup firmly packed dark
brown sugar
2 large eggs