It was quite a relaxed day which started off with the usual school routine and meeting dear ones.
But somehow by evening I could not stop myself from baking this ultra moist caramel cake.
I am a chocoholic but this time I was sure not to bake a chocolate cake.
The next best thing I love is caramel and coffee. This cake is so easy to make without much mess in the kitchen.
Recipe adapted from here
For the cake
All Purpose Flour - 3 cups
Baking Powder - 1 1/2 tsp
Baking Soda - 3/4 tsp
Salt - 1 tsp
Unsalted Butter - 1 cup, softened
Granulated Sugar - 3/4 cup
Light Brown Sugar - 3/4 cup packed
Eggs - 3 large
Vanilla Extract - 1 tbsp
Buttermilk - 1 cup
For the caramel sauce
Light Brown Sugar - 3/4 cup
Condensed Milk - 1/2 cup
Corn Syrup - 2 tsp ( I used honey)
Salt - 1/2 tsp
Butter - 6 tbsp
Vanilla Extract - 1 tsp
To make cake
Preheat oven to 350 ° F / 177 ° C. Grease a 10 cup bundt pan and keep aside.
In a bowl mix in the flour, baking powder, baking soda and salt. Sift twice.
To make buttermilk , measure a cup of milk. Add in 1 tbsp vinegar/ lime juice. Mix and let be for 10 minutes.
In another bowl beat butter, sugar and brown sugar until fluffy.
Add in one egg at a time mixing it with each addition.
Add vanilla extract.
Now gradually add flour in small portions alternating with butter milk. Begin and end with flour. Mix until just combined.
Transfer batter into the prepared pan. Bake for 35 - 40 minutes or until a skewer inserted in center comes out clean.
Remove and let cool for 10 minutes. Use a rubber spatula/ plastic knife/frosting spatula to release the cake from the sides. Invert it.
For the caramel
Take a non stick pan and add in the brown sugar, condensed milk, corn syrup and salt. Bring to a boil on low heat stirring constantly. Continue to boil for 4 minutes or until the mixture is smooth.
Remove from heat. Add in the butter and vanilla. Mix well.
Pour on cake.
Always preheat the oven before baking.
Make sure you grease every nook and curves of the bundt pan. Dust it with flour and tap off excess.
Do not hesitate to sift the dry ingredients at least once. This way the ingredients are evenly distributed and adds air to the flour. If you are in a hurry sift once and then mix well using a balloon whisk.
It is better to break the eggs into a separate bowl one at a time and then add it to the mixture. This way you don't spoil the whole mixture in case the egg is spoilt.
Make sure the ingredients are at room temperature.
Don't over mix once dry ingredients are added to wet ingredients. Mix on low till just combined.
Place the cake on the middle rack.
Do not be tempted to open the oven before 20 minutes into baking.
Watch the cake through the oven window when the aroma of the cake starts coming. If it looks fully baked test it. Do not over bake. Just pull out the rack a bit ,insert a toothpick or skewer in the middle and if it comes out clean the cake is done. It is better not to remove the cake fully from the oven to do the skewer test. Remove only if it is fully baked.
Do not leave the cake in the oven once baked. It will make it hard.
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