*This post is sponsored by the French Food & Drink Federation, but the opinions are my own*
It has been almost two years since my first visit to France and I still talk about the unique cuisine that we tried there. So, when the French, Food & Drink Federation reached out to me to send a box of French fall favorites, I was of course excited! About a week ago, they sent over a box of French inspired food items with American flair. Many of which are items that are perfect for fall. Keep reading for more on the Goodies from the French, Food & Drink Federation.
The Box Contents
I opened this box like an Iron Chef challenge. I knew I wanted to create a recipe out of all of this, but had no idea what I would receive! So here are the contents. An bottle of Elixia French Lemonade, Henaff French Style Pork Liver Confit with Black Pepper, Les Mouttes d’Arvor Sardines, Les Anis de Flavigny the French Mint, Favols Apricot, Almond & Orange spread, and Carambar Caramels.
The items definitely had a French flair, but I was drawn to the sweet items. I decided to make a brown sugar yellow butter cake with the Favols apricot spread. Then melt down the caramel for a caramel butter cream. Now, I know some will say that I could have just made homemade caramel. To them I say it would not be french then right? This cake has a lot going on, but I must say it works and I enjoyed it! The almond flavor from the apricot spread really stands out and anything with brown sugar is a step up for any dish. The Carambar Buttercream only added to the flavor combo! Get in to the recipe below.
Brown Sugar Butter Cake
A simple spin on the classic yellow butter cake with the addition of brown sugar.
- 2 sticks Softened Unsalted butter
- 1 1/2 Cups Brown Sugar
- 1 tsp Vanilla Extract
- 2 1/2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Milk
- 2-3 tbsp Favols Jam (used the apricot, almond orange flavor)
Cream together butter and brown sugar.
Add eggs and vanilla extract to the sugar mixture. Mix until blended well.
Slowly add in the dry ingredients (flour, baking powder, baking soda, salt). Continue to blend.
Add in milk slowly until blended well.
Finally add in two-three table spoons of the Favol jam.
Pour in to two 9 inch baking pans. Bake at 350 for 30 minutes
Carambar Caramel Buttercream
Traditional buttercream with the addition of Carambar Caramels
- 3 Sticks Unsalted Butter Softened
- 1/2 Cup Heavy Whipping Cream
- 6-7 Pieces Carambar Caramel
- 5 Cups Powdered Sugar
Melt 1/2 tablespoon of butter in a pan on medium low heat. Add in heavy whipping cream.
Add in Carambar Caramel pieces continue stirring until they melt. Set aside to cool.
Next, whip remaining butter in a stand mixer until almost white.
Add in powdered sugar one cup at a time until fully blended.
Once caramel has cooled (may still be a bit warm) mix in with buttercream.
Add to the fridge for about 30 minutes before icing cake.
It is always fun to dive in to another culture via food! While I was really drawn to the sweet items in the box, you really cannot go wrong with any of them. I will probably create a cocktail with the French Lemonade so be on the lookout for that on my Instagram story.