Indulge in Zelma’s Kentucky Caramel Cake, a gluten-free treat that’s part of Taste the World with Dr. Ava’s delicious offerings.
Delicious and Gluten-Free: Zelma’s Kentucky Caramel Cake Recipe
Join Dr. Ava, Robin, and Terri on a culinary adventure as they recreate Aunt Zelma’s famous gluten-free caramel cake. In this episode, you’ll learn how to make this indulgent dessert step-by-step, perfect for those with gluten sensitivities or anyone looking for a delicious treat. Dr. Ava showcases how food can be both nutritious and decadent, highlighting the importance of using quality ingredients in baking.
From mixing the batter to drizzling the rich caramel sauce, you’ll be inspired to try new flavors and techniques in your own kitchen. Whether you’re a beginner or an experienced baker, this episode promises to elevate your culinary skills while satisfying your sweet tooth. Don’t miss out on this delectable journey and start cooking along with Dr. Ava and her friends!
Decadent Delights: Indulge in Zelma’s Gluten-Free Kentucky Caramel Cake!
Oh yeah we’re going to get all the yes get all the icing yes I have so much fun in the kitchen and my staff who work at Ava MD are from all over the world and so I thought it’d be so cool to have everybody come together and like do their favorite family recipe and something that really.
Has a story so I’m here with Fab Robin and Terry yes and their sisters we’re from Kentucky a little Country Town in Harrisburg tell me about the cooking tradition was your mom a big cook my mom was a huge cook my sister would help her cook a lot they were like buddies therefore we’re here with the master show and we are Sue chefs for.
Terry today just to be clear I was in the kitchen with her because I got to hear stories about her you know she trained to be a concert pianist at one time really she was valedictorian her High School while she was pregnant with me amazing And even though they didn’t really care for that and she cooked at a young age because her mom died it when.
She was nine so she cooked for her and her brothers she’s the oldest of three I think the special ingredient the thing that my mother put the most was love why did you choose this dish to bake so my mom used to make this our great aunt we called her Zama so no that was her name oh her name was Zam I thought it was zma but I guess it so anyway she came up.
With this uh caramel cake and so every year everyone wants who’s making the caramel cake who’s making the Zelo cake it wasn’t even the caramel cake who’s making cake well I’m honored that you’re making this in my kitchen and bringing all of that here we literally preheated the oven to.
350 375 depending on your pans the new fangled way is when they spray it but we’re not going to spray it we’re going to take some butter good old paper towel forgive me tree and I normally don’t use this butter I actually use vegan butter but my family doesn’t know that so today we’re going with the real thing I’ve already cut them we’re ready for.
The wax paper and then after I’ve done that I actually put a little more butter on it there’s nothing worse oh yeah when you try turning that cake over and then it you know half stays in the pan and half pop out it doesn’t it’s heartbreaking well greased uh you know luant yeah lubricant good everywhere right no comment.
Absolutely okay so then can you have me the um flour yeah and then I knock it around I believe in smacking it good and I believe in making a mess making a mess is important you have a really nicely evenly dusted pan because once again we want that cake to be insulated in a way so it’s going to fall right out and then we put these aside cuz we don’t need.
Them until we are filling them yes okay so then we take the mix master everything is needs to be done at room temperature I don’t know what it is about baking but like it changes the texture of everything if it’s cold stick of butter is a half a cup of butter we’re going to use 1 and 1/2 cups of the granulated sugar that looks like you’ve.
Got like the organic it is it’s organic I know what it is I can see it I know I know I can’t help it I find with baking it’s like you have to be really precise like cooking you can kind of they say two gloves of garlic you can put in six and it’s fine but baking it’s chemistry so it goes on medium it’s such a reassuring sound right to hear the mixer.
Going you know something good is going to happen it’s getting creamy so we’re going to put in two eggs two whole eggs two large eggs each egg has to thoroughly mix before you put the next one in would you.
Like to put one in no I’ll I’ll come in later I’ll come in when we’re going to fold the flower I’ll come in when it’s time to test taste right I mean because if it’s not perfect then I have someone to blank you know they have in the real world this happens shell makes it really crunchy but so for cake purposes we don’t really want it.
Crunchy I’m just saying but probably but you know could be interpreted as a nut probably by the time that whole cake is made right right I’m a Nut now we need to separate the egg right yeah now I need the egg white I don’t know if you can see that this is my oldfashioned way of doing it they have these egg separators now but my mama taught me.
This way yeah that’s how I learned too right and there’s something to be said for the oldfashioned way of doing it so we pour that in and we give her another so normally what I do at this point time is I start with the flour so the thing with flour is that if you just scoop it out it’ll make the cake too.
Heavy so you want to scoop out lightly now that’s a really important tip it’s really tricky in terms of making a cake light and fluffy and that I’ve never heard that that’s my mama she and I I would always want to just scoop it out it’s like this is taking so long can’t wa just you know and then you level it off when you get enough in here.
There we go and level it off one and then two of these cuz this is our cake oh so this is gluten-free flour so you know what I have someone who’s going to love this cake because she’s gluten-free well you know even my mom switched to gluten-free gluten-free so.
I’ve been using it for a really long time with everything I bake and I don’t like people go I don’t like gluten-free I’m like yeah you do you just don’t know you don’t right you didn’t recognize it okay so then I need your baking powder and salt yeah 2 and 1/2 teaspoons this is really important right because baking powder or you won’t you.
Won’t have any rise yeah then I have grainfree Rising is important oh I’m sorry we’re cooking cooking you girls oh I don’t know I don’t know what you’re laughing about and then we need a half a teaspoon of salt and then you just whisk this and then at the same time I’m going to need 1 and 1/4 uh cups of milk we’re.
Using flax milk I used almond milk um before so what happens now is while this is all mixing you put flour milk flour milk you start with flour you end with flour so we’re going to get noisy for a second it’s a spoon and then a little bit of milk and a dash of milk see this is where I get lazy and I kind of dump like a quarter.
Of the FL most people do but it’s yeah but it makes such a huge difference when you take your time or when you like just spend the time to do it you can see the how smooth it’s getting oh my God perfect it’s the flax milk I’m I’m positive you’re doing such a good job SC thank you okay so her nickname is skillet.
Skillet yeah she hates it sometimes but what happened was good to know good to know you know how back in the day you say what’s up home slice home skillet that’s what we used to say and then I just changed it to Skillet and it’s so funny cuz sometimes I forget to call her by her real name she goes my.
Name is Robin oh that’s so great do you have a favorite cake so I used to make this cake if I had had time I’d make the chocolate cake from scratch oh and then there was this wonderful recipe for this chocolate chip frosting it’s not quite a volcano cake but it’s sort of this liquidy chocolate frosting that you drip onto the cake warm and so some of it.
Soaks into the cake and it just makes the cake really rich and really chocolatey I also like making fruit cakes Apple C pear cake I have a really nice recipe for that and zucchini bread I make zucchini bread all the time her she doesn’t reci yeah heris you don’t like it Robin are you kidding no not at all but you know guess what it has fiber.
In it has all those good vitamins I like everything super plain she doesn’t like anything and anything well I get the feeling that Robin was just little a bit of a little princess huh what I’m like I believe we’re still there we’re almost done we’re almost done the last thing we want to add is.
The vanilla alcohol-free is the best vanilla is that right yes why do they put the alcohol in like they do everything fillers just to preservative preservatives and you know doesn’t even this one I love because it has seeds so we need two teaspoons of this and then we’ll be ready to put her in the pans.
There we go here’s a towel we try and keep as much of that as we can yeah but people like to lick those things yeah I’m a little stingy I work too hard well have about I’m going to try it yeah you try it please try it it’s really good yeah like really good you’re not really supposed to do.
This cuz it has raw egg but please I I like you how long have we heard that and I’ve been alive for how long I know everybody eats cookie dough right right look at that texture oh yeah looks good she’s beautiful and then throw a little in here looks really good yeah right and a little more back in here yeah this is always see this is why women are very.
Good at judging amounts and sizes and stuff I feel a theme going on here you know I teach dance and there’s a step I do I tell the kids I said your hips have to hit every part of the bowl imagine that you’re sitting in the center of a bowl and you’re trying to get old IC we’re going to get all all the way.
Around the way around okay now I’ve just heard that Terry was a backup dancer for Janet Jackson no no no no no no she just did Rhythm Nation that was it that’s all that’s it that’s all so we can get a little rhythm going here right we are a okay okay so now we have to make sure we get all the big bubbles out of the.
Cake we are a part of the she actually was a really nice person to work for oh you see them can you see the bubbles coming out she well she’s a real professional one of my favorite people that I ever auditioned for was Tina Turner and I just went to the audition just cuz I want to meet her I went to her house she says can you.
Sing Roland and she opened her mouth and she’s like this far away from me and she’s saying Roland and I was like this no I can’t but oh my God you’re amazing wa you you didn’t come in after that no are you kid I I tried but it was sad so now um that the bub bubles are mostly gone um they’re gone we’re going to put this in the oven for.
Like 30 35 minutes stick a toothpick in it to make sure it comes out clean make sure it’s nice and golden brown golden brown is important so let’s put it in this nice 350° oven okay now let’s start on the frosting while the cake is baking so tell us about the frosting it’s pure.
Sugar no it has other things in it uh yeah okay butter we’re going to use a cup of brown sugar there’s a warmer taste I think with dark brown yeah I agree it has War molasses in it right yes yeah and then a half a cup of butter and 1/3 a cup of evaporated milk cuz we all need evaporated milk Heat this on medium high.
You want to keep stirring this until it starts boiling so like a good 2 minutes now this two cups of powdered sugar we’re not going to put in until this cools for like 10 minutes you can keep putting in liquid a little bit of water if it gets too thick and can I just tell you this burner Shan no joke cuz I think my hands getting cooked as well W now.
This seems like this would be a very good opportunity to put a little r in it or brandy or something I think that that would make it even warmer it’d be nice she’s boiling she’s starting to boil okay I don’t have any rum but I have some Grand Marnier what do you think we can try it it’s really good it has there’s a little bit of it orangey ooh.
Okay that might be fun I think just throw it in we’ll just throw it in see what happens yeah okay yeah oh wow this will be the one that we don’t give the kids it’s bubbling you acah up in her yeah she felt it okay great so once this is done then we.
Will um put it on the cake which has been cooling up until now and once it’s cooled then you put the first layer down you throw some icing over it then you get that second layer on and then you put more icing on and it’ll run over it but it as it cools it will harden so it’s perfect is it ready is it ready oh my.
God finally just I’ve been my my taste buzz and my salivary glands oh my God so as you can see we poured a lot of icing on on here I love that kind of like dripping because an art form it’s an art piece right yes right and so you this is the time when you always stepped in right yeah yeah after the work was done after I I I.
Got the picture Robin Trot it in okay how this works so you want to try let’s try a piece this is one of my wedding gifts from one of my marriages I was going to say it’s very nice yeah I know right okay you have to have something oh yeah all right let slide H yummy I’m going to take an even tinier piece God it looks incredible I’m so.
Sorry that none of you viewers can really smell it but it oh my God it smells Divine here’s hoping it tastes Divine on your marks let’s try it let’s see is it good it good I can see where this is a family favorite mhm but you know what I love that it’s still light enough it’s.
Thick but like but it’s still light by the way these plates are beautiful thank you I like and the icing is creamy yeah oh you like it the icing is creamy yeah no the these are from another wedding lovely I know that’s why that’s why people are like why do I get married so much because hello hello these are gorgeous doctor this was so fun thank.
You so much you’re so welcome I’m so touched that you shared some of your family stories and your favorite cake recipe from your beloved mother thank you you know and I didn’t tell even the bowl that we used that was my mother’s Bowl so I mean she’s years old but I feel like she’s always with us when we’re doing this so she was here hanging.
Out with us today thank you thank you m thank you Mama thank you thank you thanks for watching this episode of taste the world with Dr Ava stay tuned for our next show which is going to be cooking with the ukrainians h
