speaking of the red lion inn, one of the reasons m & i ate there so often was this dessert. it was so good the first time, that we had to go back for more!
warm, soft and moist brown sugar cake in the inside but with a nice crust on the outside and was topped with a scoop of hazelnut ice cream. it was … unforgettable.
red lion inn provides this recipe on their website. one day, i’ll venture to make it. in the meantime, i’ll just drool at the wonderful trip down memory lane …
For the cake
- 3/4 cup butter, room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla
- 3 eggs
- 2/3 cup of hazelnuts ground to the texture of flour
- 1 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
For the carmel filling
- 3/4 cup brown sugar
- 2 tablespoons butter, softened
- 1/4 cup heavy cream
To prepare the caramel, combine all of the ingredients in a medium-sized saucepan. Bring the mixture to a boil, then promptly remove. Transfer the caramel to a heat resistant bowl and place it in the freezer to cool.
Preheat the oven to 350 ºF. Grease 2-1/2 inch muffin pans. In a large bowl, cream together first four ingredients. Add eggs and beat until incorporated. Add hazelnut 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 one 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.
Executive Chef Brian J. Alberg of The Red Lion Inn suggests using Hazelnut Ice Cream from Ronnybrook Farm for a cool finish to this warm comfort dessert.