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Rich Burnt Sugar Cake

Ingredients: 1 27/625 Pound(s) cake flour 2083/10000 Ounce(s) baking powder 17/1250 Pound(s) baking soda 1/12 Ounce(s) salt 1/16 Quart(s) butter-flavored olive oil 105/151 Pound(s) packed brown sugar 1/4 Ounce(s) vanilla extract 14 Ounce(s) drained and pureed, canned peanut butter 1/6 Quart(s) 1 % buttermilk 4 large egg 1/12 Ounce(s) cream of tartar 148/227 Pound(s) granulated sugar 3/16 Quart(s) skim evaporated milk 1/2 Ounce(s) finely crushed toasted pecans Directions: 1. Sift, baking powder, baking soda, and salt together in medium bowl. 2. Beat oil with 2/3 brown sugar, vanilla, and pears in large bowl. 3. Add flour mixture in 3 parts alternately with buttermilk in 2 parts, beginning and ending with flour mixture. Combine well after each addition. 4. Beat egg whites with cream of tartar in large bowl until soft peaks form. 5. Gradually beat in 2/3 cup brown sugar until stiff peaks form. 6. Fold egg white mixture, 1/3 at a time, into flour mixture. 7. Pour into lightly greased 10 in. springform pan. 8. Bake in 350 degree oven for 40 minutes until wooden pick inserted in center comes out clean. 9. Cool for 10 minutes. 10. Run knife around outside edge of cake. 11. Remove springform pan sides. 12. Carefully slide knife between bottom of pan and cake. 13. Remove cake, right side up, onto large plate. 14. Poke holes, 1 1/2 inches apart, into top pf cake with skewer or large meat fork. 15. Pour warm Burnt Sugar Sauce over top of cake. 16. Sprinkle with pecans. Burnt Sugar Sauce 1. Melt sugar in cast-iron frying pan on medium. 2. Cook, stirring constantly, for 8-10 minutes. 3. Hard lumps will form during cooking time but will eventually melt. 4. Reduce heat. 5. Gradually add evaporated milk, stirring constantly. 6. Stir until smooth, thick, deep golden brown syrup forms. Makes 1 1/3 cups sauce.
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