Maya Angelou’s Caramel Cake with Brown Butter Frosting

Maya Angelou

To be honest, a few weeks ago I wrote about Emily Dickinson for World Poetry Day. However, before I decided on Dickinson, I went back and forth about whether I should write about another famed female poet who loved cooking: Maya Angelou. When I realized that Angelou’s birthday was approaching, on April 4, and that April is National Poetry Month, I decided I would honor her today, instead.

She is probably remembered best by most as a poet, but Angelou lived a full and almost unbelievable life before she ever wrote a poem.

She was born in 1928, in St. Louis, as Marguerite Annie Johnson. At the age of four, she was sent along with her brother to Stamps, Arkansas, to live with her paternal grandmother, after her parents’ marriage fell apart. Her grandmother was a powerful influence on her life. Her grandmother owned her own general store, and provided Angelou with the stability she lacked when living with her mother.

After being sent back to live with her mother, she was sexually assaulted by her mother’s boyfriend. The man was later killed by family members, and Angelou became a mute for seven years, thinking she had caused his death by speaking his name. She lived with her grandmother again for the next several years. A friend of her grandmother’s, Bertha Flowers, was credited with exposing Angelou to great writers during this time, and eventually helping her overcome her muteness.

By the time she was fourteen, she and her brother were living with their mother again, this time in California. Before leaving high school, she had given birth to her first and only child, a son named Clyde. As a young woman, she supported herself with a series of jobs: She became a chef in a Creole restaurant, she was a prostitute and brothel madam for a time, she worked as the first black female streetcar conductor in San Francisco, and as a singer in a night club. She and dancer Alvin Ailey even formed a dance duo for a time. At this point, Angelou was still going by her birth name of Marguerite, or sometimes Rita, but it was during this period that her managers at the Purple Onion, a famous club in San Francisco, where she had been performing a calypso show, suggested changing it to Maya Angelou, a combination of her nickname, and a version of her former husband’s surname.

Five years later, Angelou moved to New York to be a writer, on the suggestion of novelist John Oliver Killens. In 1960, she helped organize Cabaret for Freedom, a fundraiser to benefit the Southern Christian Leadership Conference, after meeting Martin Luther King Jr. and hearing him speak. Her passion for the Civil Rights movement grew out of this meeting.

In the early 1960’s, she spent time in Egypt and Ghana, working as an associate editor and writer for local English-language publications. She and her son had moved there after meeting and beginning a relationship with Vusumzi Make, a South African civil rights activist. After her relationship with Make ended, Angelou was still living in Ghana and it was at that time that she met Malcolm X. They became friends and in 1965, she returned to the United States to help him create a new civil rights organization, but he was assassinated shortly after.

By the end of the 60’s, she was writing and singing to support herself and in 1968, Martin Luther King Jr. asked if she would organize a march. This march would never happen, as King Jr. was assassinated on April 4th of that year (Angelou’s 40th birthday). Angelou was brokenhearted, but her pain led to the creation of undoubtedly her most famous work: I Know Why the Caged Bird Sings, published in 1969.

The early 70’s proved to be a pivotal time for Angelou as a writer. She wrote music, scripts, and poetry. She dabbled in acting, she was nominated for a Tony for her performance in Look Away on Broadway, and made an appearance in the miniseries Roots.

In the 80’s, she became a professor at Wake Forest College, teaching courses until 2011. In 1993, she read her poem On the Pulse of Morning at Bill Clinton’s inauguration. She lectured extensively throughout the 90’s, and by the end of her life, she had written 7 autobiographies. According to her son, she was working on another at the time of her death in 2014, at the age of 86.

In honor of Angelou’s 90th birthday, I made her grandmother’s recipe for caramel cake. She wrote about this cake in her book, Hallelujah!, saying that it was a favorite of hers and one of her grandmother’s specialties. It was a favorite at the quilting bees hosted in the back of her grandmother’s store, and Angelou recounts a day when she was punished by a teacher for her voluntary muteness; after visiting the school to punish the teacher in turn, her grandmother made Maya her very own caramel cake to remind her of her love.

Maya Angelou Caramel Cake

Maya Angelou Caramel Cake2

Maya Angelou Caramel Cake7

Maya Angelou Caramel Cake6

Caramel Cake with Brown Butter Frosting
Serves 8. Recipe from Maya Angelou’s book Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes.

Caramel sauce:
1 cup of sugar
1 cup of water
1 stick of butter, unsalted and very soft
1 cup of sugar
1/4 cup caramel sauce (recipe below)
2 cups all-purpose flour, sifted
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 large eggs
1/4 cup sugar
9 tbsp butter, unsalted
12 oz confectioner’s sugar
6 tbsp heavy cream
2 1/4 tsp vanilla
1/4 tsp salt


Caramel sauce: Heat the sugar over a heavy-bottomed skillet until it begins to melt and bubble, stirring occasionally. Once it is brown and bubbly on the surface, remove from heat and slowly add the water. Be careful, because it will bubble and spit as mix in the water. Set aside and allow to cool to room temperature.

Place two 8-inch rounds of parchment paper in the bottom of two 8-inch cake pans. Brush thoroughly with vegetable oil, or spray with cooking spray.

Cake: Beat the softened butter until smooth, add in the sugar in three batches, fully beating it into the butter each time. Then add the caramel sauce and beat until combined.

In a separate bowl, sift together the flour, baking powder, and salt.

Add the flour mixture and 1 cup of milk to the butter-sugar mixture in 3 batches, alternating between the two, and stirring until just combined between each addition.

And in another medium bowl, beat together the eggs until they’re frothy, between 2-3 minutes. Add the remaining 1/4 cup of sugar and beat until mixture is foamy and the sugar is dissolved.

Fold the egg mixture into the batter until just combined. Divide evenly between the two cake pans and bake for about 25 minutes. Begin checking for doneness around the 22 minute mark. The center of cake should spring back when pressed with a finger and a toothpick inserted into the center should come out clean. Allow to cool in pans for 10 minutes, then remove the parchment and place on wire racks to cool completely before frosting.

Frosting: (I made 1.5x the original recipe for this frosting.) Brown butter in a pan over medium heat. You will know when it’s done when it stops hissing and smells nutty. Be careful not to burn it. Allow to cool to room temperature.

Place confectioner’s sugar, cream, vanilla, salt, and cooled butter into a bowl. Beat until the mixture is smooth and the sugar is fully incorporated.

Frost the cake as desired and eat immediately, or refrigerate until ready to eat.

Maya Angelou Caramel Cake5

My thoughts on the cake are as follows: super simple to make, surprisingly moist, unsurprisingly delicious.

I will say, these posts always seem to pack a lot into a tiny space, but perhaps never more so than with this post–no one has had quite as full a life as Maya Angelou–so I hope I did her some justice. It’s been a real pleasure researching the woman behind the words.

Happy 90th birthday, Maya Angelou!


Easy Chewy Chocolate Snickerdoodles


I hope I don’t alienate the four people who read this blog by saying… cookies have just never really done it for me. Particularly cookies with fruit in them (with the exception of oatmeal raisin–I know, I know…), I can walk right by without batting an eye. And, even when I do eat cookies, I can usually resist eating more than one. The way I see some people eat cookies, it should be considered a superpower. There have been too many family get-togethers featuring dry, crumbly, flavorless cookies for me to really get into them.¬† Plus, I have the benefit of a resident chocolate chip cookie making expert in the form of a husband, so I never had to worry about it. I’ve always considered myself pretty inept at cookie making. I made chocolate chip cookies one time a hundred years ago and they were average at best, so I threw in the towel and went back to making cakes, my one true love. Then, a few Christmases ago, I had to make some cookies for an office holiday party. I gave chocolate crinkle cookies a try. A simple cookie. No big deal. Or so I thought! They. Were. AWESOME! And I ate so many of them. I finally understood compulsive cookie eating! And, even if my stomach hated me immediately, it was wonderful and completely worth it. I get it now. I get it.

I get it so much, in fact, that I actually couldn’t wait to start making holiday cookies. For my first cookie of the season, I chose a classic: the humble snickerdoodle. First, let me say that¬† this post is bringing my childhood flooding back. I chose the snickerdoodle not because I have special snickerdoodle memories from childhood, but instead, for James Whitcomb Riley. James Whitcomb Riley was born on October 7 (today!), 1849, in Indiana. He is known as the”Hoosier Poet,” for writing in Indiana dialect. I know him, though, as the writer of my absolute favorite poem as a child, Little Orphant Annie, which my mom read to me when I was little. It’s a slightly terrifying poem to read, even as an adult. It’s a bit of a moral lesson about saying your prayers and not making fun of people and helping the needy, otherwise you’ll be snatched away by the goblins! Yes, goblins! To be honest, I was a pretty weird little kid. I couldn’t wait for Halloween, I read every ghost story I could get my hands on, and I liked to listen to scary music just to freak myself out. This might better help you to understand my glee when my mom would pull her book of Riley’s poetry out of the bottom drawer of her dresser, sit me next to her on the edge of her bed all tucked up under her arm, and read this spooky little poem. For extra effect, she would even raise her voice and reach out to grab me at the scariest part of the poem, “And the goblins will get you, if you don’t watch out!” Perhaps questionable mothering of a child who was is still afraid of the dark, but I loved every second and I have the best memories of it, even now. It does still scare me though…

So today, I celebrate James Whitcomb Riley’s birthday with a snickerdoodle, which I learned, through a little research, was his favorite cookie. (Not only that, but yesterday was National Poetry Day. How fitting!)

Clearly, these are not traditional snickerdoodles, but they’re not too far off. Snickerdoodles are delicious, obviously, but you know what else is delicious? Chocolate. Yeah, so I tossed some chocolate into these puppies (just kidding, I carefully tested this recipe, but doesn’t that make baking sound more fun and free-spiritied?). Turns out, chocolate did its job and made an already-delicious cookie even more delicious. If you like snickerdoodles and you like chocolate, you’re going to want to try these. They are chewy and cinnamony and omg I ate like 4 immediately after taking them out of the oven, which I highly suggest. Then I had more later and found that they had only improved, with the cinnamon becoming more evident. Not surprisingly, chocolate and cinnamon are a match made in cookie heaven.


Easy Chewy Chocolate Snickerdoodles

Cookie Ingredients:
2 1/2 cups all-purpose flour
2 eggs
1 1/2 cups brown sugar
1/4 cup milk
3/4 cup butter (1 1/2 sticks)
2 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla
1/2 cup unsweetened cocoa
2 tsp instant espresso powder
4 tbsp sugar, for coating
4 tsp cinnamon, for coating

Cookie Instructions:
Preheat the oven to 325 degrees. Line a large cookie sheet with parchment paper.

Mix 4 tbsp sugar with 4 tsp of cinnamon in a shallow bowl and set aside.

In a large bowl, combine the eggs, sugar, milk, butter and vanilla. Beat until fluffy.

In a medium bowl, combine the flour, cream of tartar, salt, cocoa and espresso powder.

Slowly begin mixing the dry ingredients into the wet ingredients in batches, until there are no dry streaks left. The batter will not be wet, it will appear more like a thick frosting.

Begin scooping out the batter in small balls (I used the large scoop on my melon baller) and drop them into the sugar. Coat lightly with the sugar to make the ball easier to form into a ball. Then, drop the rolled ball back into the sugar to coat lightly again, before dropping onto the parchment-lined cookie sheet. I was able to get about 11-12 balls on each cookie sheet.

Bake at 325 degrees for 11-12 minutes, turning the cookie sheet in the oven halfway through.

After baking, immediately move cookies to a cooling rack.





One last note: I only recently heard about Dorie Greenspan’s #cookiesandkindness campaign, with a simple request for people to bake cookies and share them. That sounded like a challenge that I absolutely wanted to accept, so that’s what I did. I made cookies. I shared them, and now I’m sharing this recipe with you. What a wonderful idea! Thanks, Dorie!