These plush little cakes (or large cupcakes) are some of the best cake to come out of my kitchen. The honey caramel was quite runny, so expect to use it more as a sauce--an extraordinarily delicious one.
Servings 3mini cakes
For the buttermilk cakes:
¾cup+ 2 tablespoons flour
1/4tablespoontable saltyes, TABLESPOON
zest of 1/2 lemon
For the honey caramel:
berrieswhipped cream, Greek yogurt, or gelato, for serving
To make the buttermilk cakes:
Preheat oven to 325 degrees F and grease three 7-oz. ramekins.
Sift together the flour, baking powder, baking soda and salt.
With an electric mixer, cream together the butter, sugar and lemon zest until light and fluffy, about 4 minutes. Add the vanilla and egg yolks, one at a time, scraping down the sides of the bowl after each addition. Mix until the batter looks smooth.
Add the dry ingredients and the buttermilk in alternating additions, ending with the dry ingredients. Mix until just smooth, but do not overbeat.
Divide batter evenly between the three ramekins and bake for 25-30 minutes or until cake springs back under your finger and/or a tester comes out clean. Let cool for 5-10 minutes before removing from a pan.
To make the honey caramel:
In a microwave-safe bowl or measuring glass, whisk together 1 tablespoon heavy cream, honey and corn syrup. Microwave for 30 seconds, then stir. Microwave for another 20 seconds and repeat until mixture is slightly thickened. Whisk in the butter, vanilla and salt until the butter is melted. Whisk in the remaining 2 tablespoons of heavy cream until you reach the desired amount of runniness. You can also cook this on the stovetop instead of the microwave and add a little bit of cornstarch mixed with water to thicken up the sauce if you like.
Level the cakes if desired and serve with a dollop of whipped cream, Greek yogurt or gelato and berries. Spoon honey caramel over the top or smear it--you know, artistically--along the plate.