Caramel Cake

Caramel Cake - Plattershare - Recipes, food stories and food lovers
A beautiful, easy, no fuss cake that’s perfect answer to sweet cravings. Enjoy it with tea or coffee or serve with salted caramel or dulce de leche for dessert.
I especially love those caramel streaks left by the shards of caramel that do not blend in with the batter. Utterly beautiful and delicious!
5 from 4 votes
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Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Recipe Cuisine Type: American, Australian, European
Recipe Taste: Sweet
Calories 372 kcal
Servings 12

Ingredients
 

FOR CAKE

  • 1 cup Flour maida
  • ½ cup Whole Wheat Flour plus 3 tbsp more
  • 2 tsp Baking Powder
  • 1 cup castor sugar
  • 2 tbsp Buttermilk I used home made
  • 1 tsp Essence Vanilla
  • 4 Eggs large, 60 gm each
  • 1 cup Oil use any neutral oil
  • ½ cup Walnuts roughly chopped, reserve a few tablespoon to scatter on top of the batter

FOR CARAMEL

  • ½ cup castor sugar
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Instructions
 

  • Turn on the oven and set the temperature at 180 degrees C.
  • Line a 10′ X 5′ loaf tin (or a 9 inch round pan) with parchment paper or grease it with some butter or oil and dust it with all purpose flour (maida). Dust off excess flour. Set aside.
  • In a bowl, sift together both flours and baking powder. Add walnuts to the flour. Set aside.
  • In a mixing bowl, whisk sugar and buttermilk for half a minute. Add vanilla essence and then add and gently whisk in the eggs, one at a time.
  • Add oil and whisk till it just gets incorporated. Set aside.
  • In a saucepan, start to caramelise sugar on low heat. Once it is done, set it aside.
  • While the caramel is just about done, add and mix in the flour to the sugar and egg batter.
  • Now very carefully add and whisk the caramelised sugar to the batter. Whisk it till it breaks down into the batter. (There will be random shards of caramelised sugar that will not melt into the batter but that is okay)
  • Try to achieve a smooth consistency but also ensure you don’t over mix the batter. (It should take no more than a few seconds to whisk in the caramelised sugar to the batter)
  • Immediately transfer the batter into the prepared tin and bake till a skewer inserted comes out clean. (It took approximately 40 – 45 minutes for the cake to bake but the time will depend on the thermostat of your oven)

Recipe Notes

  • Take the caramel to a deeper colour (ensuring not to burn either) for a richer tasting cake.
  • Feel free to add additives of your choice such as walnuts or pecans, chopped apple, caramel chips etc to the batter.
  • I highly recommend scattering some chopped walnuts on top of batter, before keeping it for baking. The walnuts get nicely toasted and add a lot of flavour to the cake.
Also See:

Please appreciate the author by voting!

5 from 4 votes

Recipe Nutrition

Calories: 372kcal | Carbohydrates: 38g | Protein: 4g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 95mg | Potassium: 76mg | Fiber: 1g | Sugar: 25g | Vitamin A: 85IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg
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Taruna Deepak
Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto. 

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

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