For the record, and you can quote me. This Caramel Buttermilk Cake is the best. I mean the absolute best cake I have ever eaten in my entire life. I am an experienced cake eater who has had her fair share of cakes. I also have a few years and a few pounds of qualifications under my belt to prove it. It is a miracle that I was able to take pictures of this cake for you, before I devoured it.

I fought off a food comma and it was touch and go all evening. The third helping almost killed me. Don’t say I didn’t warn you.

Spending the afternoon on the beach this past week tucked under a blanket as the air was chilly became my routine. I took a daily nap and read some of Edna’s book, The Taste of Country Cooking while sunning. It is a wonderful read.

Edna is deceased, having just passed 2 years ago. If she was here, I would be so bold as to give her a call. I have questions for her about the food and recipes that she wrote about. Would she explain them in greater detail? The most prominent question though would be. Where do I find all the food that grows in the wild? I want to know her secret places; so that I can find wild berries, mushrooms, asparagus and honey from trees to name just a few. I want to see first hand how the asparagus look hiding along a fence or how to find mushrooms in the woods.

There is no doubt in my mind that there indeed is a difference finding your food this way. A difference that is beyond taste or anything I might be able to comprehend without at least joining in part of the experience. A difference that only God can show me.

With Edna’s stories of fresh food in my mind. My morning started off innocently after church with a trip planned to gather strawberries on Wadmalaw Island. A beautiful sunny day blanketed me as I hopped in the car with Scout while we went in search of Ambrosia Farms. With my driving and Scout’s keen sense of direction we got to the farm without a hitch.The strawberries were so big and beautiful that I filled two buckets in less than 45 minutes. I left the field with my harvest in hand and went back to the farm hut.

Cathy who I think is the farmer’s wife was friendly and forthcoming with information. She graciously gave me the skinny on when I can expect the coming spring produce to be ready. I made my notes and my calendar is marked as to when the English peas and Spring onions will be here.

Determined to find some of the food Edna talked about growing wild I was persistent which enabled me to score a few names. The possible leads I obtained bring me one step closer to where I might find wild asparagus and morel mushrooms. My determination was important as I had to pry the information out of the farmer he was not as forthcoming as his wife. When I first asked him about the asparagus and mushrooms he said, no one has wild asparagus and mushrooms anymore, can’t help you.

I wasn’t taking no for an answer. I am still officially a Yankee, we don’t like hearing no. Surely somewhere in the state they still have wild asparagus and morel mushrooms growing in the wild, I asked? This is the South, you have to be able to get native food here, I reminded him. Well he said, I have some wild mushrooms here on my farm. But I am afraid I might kill you if I let you eat them, so I am not showing you where they are.

I was ready to shout out that I would be willing to sign a hold harmless agreement if he would lead me to the mushrooms. Before I spoke, common sense got the best of me. Reliazing that I wouldn’t know a wild morel from a killer morel unless I ate it. I decided not to push. This is day six of being foot loose and unemployed. I am savoring every minute. I do not want to cut this sacred time short by an untimely death while trying to be a hot shot finding wild mushrooms.

The Southern Chicken and Rice Casserole recipe I had tucked under my sleeve that required wild mushrooms would have to wait. We are moving on to plan B. I am making a cake. Nothing short of a cake would make up for the disappointment of coming home without my wild morel mushrooms.

I let defeat get the best of me as I succumbed to making and eating a huge portion of this to die for cake. I could have saved myself a few pounds by eating the to die for mushrooms instead. I am sure my daughter Meredith feels the same way, as she ate 2 slices the next day. This was perhaps the first time I have seen her eat two of anything, without a thought as to the consequences.

Here is the recipe, I mistakenly thought this cake came from Scott Peacock’s feature in Gourmet Magazine. When in fact it came from Ruth Cousineau. Do not despair as this Buttermilk Cake is a Southern Gem. Even though I strayed a little from my course. I did not leave the borders of the Mason-Dixon line. I served this cake to myself a few times with sliced fresh strawberries that I had just picked. It was perfect.

Caramel Cake

Ruth Cousineau, Gourmet Magazine January 2008

For cake
2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
1 cup well-shaken buttermilk

For caramel glaze
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract

Make Cake:

• Preheat oven to 350F with rack in middle. Butter an 8 inch square pan and line with a square of parchment paper, then butter parchment.
• Sift together flour, baking powder, baking soda, and salt.
• Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
• Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles.
• Bake until golden and a wooden pick comes out clean, 35 to 40 minutes.
• Cool cake in pan on a rack 10 minutes, then run a knife around edge of pan.
• Invert onto rack and discard parchment, then cool completely, about 1 hour.

Make Caramel Glaze: Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2 quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow wax paper lined baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until is set about 30 minutes.

Cooks’ Note: Don’t forget to use homemade baking powder, recipe is on biscuit post. My candy thermometer was broken, something I did not realize till after boiling glaze for awhile. I suspect my caramel was cooked way past the 212F temperature. The result, a thick gooey caramel layer on top of cake, that was yummy. I love it when a mistake works out for the best.

I am using this as my base cake for now on, and changing the frosting as well as experimenting. The cake itself is not to sweet, which is perfect as the sweetness can be gained from the frosting.