Cake
Cake is one of those desserts that just seems right for celebrations, whether it's birthdays, weddings, whatever. To that end, here are six cake recipes that are good for any celebration, even if it's just because. Check out the Apple Spice Cake with Vanilla Butter Sauce and Pineapple Upside-Down Spice Cake. Enjoy!
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
PINEAPPLE UPSIDE-DOWN SPICE CAKE
This comes from the February 2009 issue of Vegetarian Times, page 37. It begins, “This moist spice cake is a great alternative to the butter-laden upside-down cakes of yesteryear.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/pineapple-upside-down-spice-cake/.
Ingredients
Topping
2 Tbs. butter
1/2 cup packed light brown sugar
1-20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved
3/4 cup dried cranberries, divided
Batter
2 large eggs
3/4 cup packed light brown sugar
1/2 cup unsweetened apple butter
1/2 cup low-fat buttermilk
3 Tbs. vegetable oil
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
1-1/2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
Directions
Preheat oven to 350°F. Coat 12-inch cast iron skillet with cooking spray.
To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.
Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.
To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl. Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.
Spread Batter in skillet, and bake 30 minutes, or until top is set and brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto plate. Serve warm or at room temperature.
nutritional information Per Slice: Calories: 441; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 85 g; Cholesterol: 61 mg; Sodium: 595 mg; Fiber: 3 g; Sugar: 56 g
SWEDISH ALMOND CAKE
This is from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, “Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I’d serve at my own first fika. This cake, so much easier to make than you’d guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden’s famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It’s a perfect cake for fika, and great for brunch.”
Yield: 8 servings; Time: 1-1/4 hours, plus cooling.
This was featured in “The Perfect Cake for Your Coffee Break”, and can be viewed online at https://cooking.nytimes.com/recipes/1020767-swedish-almond-cake.
Ingredients
For the Cake:
1/2 cup plus 6 tablespoons unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan
2 cups minus 2 tablespoons all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1-1/4 cups granulated sugar
2 large eggs, at room temperature
2/3 cup whole milk, lukewarm
2 teaspoons vanilla extract
For the Topping:
7 tablespoons unsalted butter, cut into small chunks
3/4 cup sliced almonds
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whole milk
Preparation
Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder and salt.
Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
Slide the cake into the oven, and set your timer for 30 minutes.
As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it’s a delicate job because the sticky topping isn’t yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you’re ready to serve, lift the cake off the springform base and onto a platter.
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).
One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.
This recipe can be found in my e-cookbook Off the Wall Cooking.
Ingredients
6 C rhubarb, cut in 1/2” pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Directions
Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3-1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.
Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1-1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.
APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE
This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.
Ingredients
1 cup flour
1 tablespoon Apple Pie Spice
1 teaspoon Ground Allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce (recipe follows)
Directions
Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.
Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.
Serve warm with Vanilla Butter Sauce.
Vanilla Butter Sauce:
Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1-1/2 cups.
Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.
BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It’s important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don’t have enough intensity to flavor the cake.”
For the Glaze:
Yield: 12 servings; Time: 1 hour, plus cooling
This was featured in “Three Snacking Cakes to Change Your Afternoons”, and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), melted, plus more for pan
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mashed banana (from 2 to 3 very ripe bananas)
1/4 cup sour cream
2 tablespoons dark brown sugar
2 large eggs
1 teaspoon vanilla extract
For the Glaze:
4 tablespoons unsalted butter (1/2 stick), cut into pieces
1/3 packed cup dark brown sugar
1/4 cup heavy cream
Large pinch of fine sea salt
1/4 cup confectioners’ sugar
Flaky sea salt, for serving
Preparation
Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
PINEAPPLE UPSIDE-DOWN SPICE CAKE
This comes from the February 2009 issue of Vegetarian Times, page 37. It begins, “This moist spice cake is a great alternative to the butter-laden upside-down cakes of yesteryear.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/pineapple-upside-down-spice-cake/.
Ingredients
Topping
2 Tbs. butter
1/2 cup packed light brown sugar
1-20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved
3/4 cup dried cranberries, divided
Batter
2 large eggs
3/4 cup packed light brown sugar
1/2 cup unsweetened apple butter
1/2 cup low-fat buttermilk
3 Tbs. vegetable oil
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
1-1/2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
Directions
Preheat oven to 350°F. Coat 12-inch cast iron skillet with cooking spray.
To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.
Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.
To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl. Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.
Spread Batter in skillet, and bake 30 minutes, or until top is set and brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto plate. Serve warm or at room temperature.
nutritional information Per Slice: Calories: 441; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 85 g; Cholesterol: 61 mg; Sodium: 595 mg; Fiber: 3 g; Sugar: 56 g
SWEDISH ALMOND CAKE
This is from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, “Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I’d serve at my own first fika. This cake, so much easier to make than you’d guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden’s famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It’s a perfect cake for fika, and great for brunch.”
Yield: 8 servings; Time: 1-1/4 hours, plus cooling.
This was featured in “The Perfect Cake for Your Coffee Break”, and can be viewed online at https://cooking.nytimes.com/recipes/1020767-swedish-almond-cake.
Ingredients
For the Cake:
1/2 cup plus 6 tablespoons unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan
2 cups minus 2 tablespoons all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1-1/4 cups granulated sugar
2 large eggs, at room temperature
2/3 cup whole milk, lukewarm
2 teaspoons vanilla extract
For the Topping:
7 tablespoons unsalted butter, cut into small chunks
3/4 cup sliced almonds
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whole milk
Preparation
Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder and salt.
Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
Slide the cake into the oven, and set your timer for 30 minutes.
As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it’s a delicate job because the sticky topping isn’t yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you’re ready to serve, lift the cake off the springform base and onto a platter.
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).
One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.
This recipe can be found in my e-cookbook Off the Wall Cooking.
Ingredients
6 C rhubarb, cut in 1/2” pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Directions
Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3-1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.
Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1-1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.
APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE
This comes from the infamous long-since-forgotten emailing list. Makes 10 servings.
Ingredients
1 cup flour
1 tablespoon Apple Pie Spice
1 teaspoon Ground Allspice
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)
1/2 cup raisins
1/2 cup chopped walnuts
Vanilla Butter Sauce (recipe follows)
Directions
Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.
Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.
Serve warm with Vanilla Butter Sauce.
Vanilla Butter Sauce:
Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1-1/2 cups.
Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.
BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It’s important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don’t have enough intensity to flavor the cake.”
For the Glaze:
Yield: 12 servings; Time: 1 hour, plus cooling
This was featured in “Three Snacking Cakes to Change Your Afternoons”, and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), melted, plus more for pan
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mashed banana (from 2 to 3 very ripe bananas)
1/4 cup sour cream
2 tablespoons dark brown sugar
2 large eggs
1 teaspoon vanilla extract
For the Glaze:
4 tablespoons unsalted butter (1/2 stick), cut into pieces
1/3 packed cup dark brown sugar
1/4 cup heavy cream
Large pinch of fine sea salt
1/4 cup confectioners’ sugar
Flaky sea salt, for serving
Preparation
Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.
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