Samantha Seneviratne is a recipe developer, food stylist, and cookbook author of The New Sugar and Spice. We met up with Samantha at her Brooklyn home to talk about her passion while baking a butter cake with spiced caramel and cream.


Makes 6 servings
    For the cake:
  • 1/2 c. unsalted butter, at room temperature, plus more for the pan
  • 2 c. all-purpose flour, plus more for the pan
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 c. sour cream, at room temperature
  • 1/2 c. whole milk, at room temperature
  • 1 c. granulated sugar
  • 3 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • Sanding sugar (optional)

For the caramel:
  • 3/4 c. heavy cream
  • 1 cinnamon stick
  • 1 tsp green cardamom pods, crushed
  • 3 slices fresh ginger
  • 3 black tea bags
  • 1/2 c. sugar
  • 2 tbsp unsalted butter
  • Pinch kosher salt

Whipped cream for serving
Cookware Used
Nonstick Loaf Pan
Shop Now
Stir Crazy
3-Piece Nested Mixing Bowl Set
Shop Now
The Whole Grain Family
3-Piece Wooden Utensil Set
Shop Now
  • Preheat the oven to 350 degrees Fahrenheit.
  • Butter and flour one Breadwinner loaf pan.


  • In a large bowl, whisk together the flour, baking powder, and salt.

  • In a two-cup measuring cup, whisk together the sour cream and the milk.

  • With an electric mixer on medium speed, beat the butter and sugar in a large bowl until pale and fluffy, about 3 minutes.

  • Add the egg, one at a time, scraping down the sides of the bowl occasionally. Beat in the vanilla. 

  • Alternate adding the flour mixture and the sour cream mixture to the egg mixture, starting and ending with the flour mixture. 

  • Transfer the batter to Breadwinner and smooth the top.
  • Sprinkle the top with a generous amount of sanding sugar.

  • Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes.
  • Transfer the pan to a wire rack to cool for 1 hour, then remove the cake from the pan to cool completely.

  • Meanwhile, prepare the caramel. In Saucy, bring the cream, cinnamon, cardamom, and ginger to a boil.
  • Remove from the heat and stir in the tea bags. Set aside and let steep for 20 minutes.
  • Strain the cream and discard the solids. You should now have 1/2 cup spiced heavy cream.

  • Sprinkle the sugar in an even layer over the bottom of Deep Cut.
  • Heat the pan over medium-high heat, without stirring (although you can gently swirl the pan, if necessary) until the caramel is medium amber in color, 5 to 6 minutes.
  • Add the butter, stirring constantly, then carefully add the cream. Be careful: It will steam and sputter. Add a pinch of salt.
  • Cook for another minute or two, stirring, until the caramel is smooth and has thickened slightly. (It will continue to thicken as it cools.)

  • Serve slices of cake with a dollop of cream and a drizzle of caramel.

Photos by Vincent Tullo

Photos by Vincent Tullo.