Recipe courtesy of Martha Stewart
Total:
40 min
Active:
15 min
Yield:
4 cakes
Level:
Intermediate

Ingredients

Directions

Position a rack in the center of the oven and preheat the oven to 350 degrees F.

Lightly butter 4 (4 by 1-inch) baking pans and dust with flour, tapping put any excess. Set aside.

In a medium bowl, whisk to combine the flour, baking powder, and salt; set aside. In a separate bowl, stir together the vanilla and the creme fraiche; set aside.

Melt 2 tablespoons of butter in a heavy skillet. Add the brown sugar and bourbon and cook over medium heat, stirring with a wooden spoon, until the sugar melts. Stir in the pecans to coat with the melted sugar mixture; remove from heat. Divide the mixture evenly between the prepared pans, working quickly to get it to the edges of the pans before it sets (cooked sugar cools rapidly). Arrange the rhubarb in circles over the sugar, and set aside while you make the batter.

Place the remaining 4 tablespoons butter and the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula, as needed, 3 to 4 minutes. The butter and sugar must be beaten until they are light, fluffy, and pale. Reduce the speed to medium and add the eggs 1 at a time, beating well after each addition.

Using a rubber spatula, carefully fold in the dry ingredients and the creme fraiche mixture alternately, beginning and ending with the dry ingredients. The batter will be thick.

Spoon the batter over the rhubarb and smooth the tops by rotating the pans while you run a rubber spatula over the batter. Transfer the pans to a baking sheet and bake until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes. As soon as the cakes are removed from the oven, turn them out of their pans onto a rack. Serve with whipped cream, if desired. The cakes can be kept wrapped in plastic at room temperature overnight.

Categories:

IDEAS YOU'LL LOVE

Pineapple Upside Down Cake

Recipe courtesy of Curtis Aikens

Strawberry Rhubarb Pie

Recipe courtesy of Nancy Fuller

Dry Rub Baby Back Ribs

Recipe courtesy of Bobby Deen

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Strawberry Rhubarb Pie

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Cod Cakes

Recipe courtesy of Lee Pinto

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Top 5 Restaurants

          7:30am | 6:30c

          Southern at Heart

          8:30am | 7:30c

          The Pioneer Woman

          9:30am | 8:30c

          The Kitchen

          11am | 10c

          Giada Entertains

          12:30pm | 11:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking