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Berkshire Hudson Valley Reader Submitted

Dessert

Warm Brown Sugar Cake

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Serves 12
Executive Chef Brian J. Alberg
The Red Lion Inn
Stockbridge, MA

Caramel
3/4 cup brown sugar
2 tablespoons butter, softened
1/4 cup heavy cream

Cake
3/4 cup butter at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon vanilla
3 eggs
2/3 cup hazelnuts ground to the texture of flour
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder

Caramel
To prepare the caramel, combine the brown sugar, butter, and cream in a medium saucepan. Bring the mixture to a boil and then remove promptly from the heat. Transfer the caramel to a heat-resistant bowl and place it in the freezer briefly to cool.

Cake
Preheat the oven to 350°F. Grease a muffin pan (with twelve 1/2-inch cups). In a large bowl, cream together the butter, white and brown sugars, and vanilla.

Add the eggs and beat until incorporated. Add the hazelnuts, flour, salt, and baking powder, and mix to a cake batter consistency.

Scoop the batter into muffin pans and bake for 10 minutes until a crust forms. Remove the pans from the oven and place 1 tablespoon of caramel into the center of each cake. Bake an additional 20 minutes. Serve the individual cakes warm from the oven with a scoop of ice cream. Leftovers can be stored in an airtight container and reheated or frozen, thawed, and reheated for future use.