I have been wanting to try this caramel cake recipe from a very long time. But somehow due to my busy schedule and also partly because of my laziness , I have been postponing it. Infact I was not baking at all after repeated requests from my kids. So finally I made it last friday as I had some free time due to school holiday declared because of the haze. I have a few posts in my drafts which I have delayed posting for so many months already, but this cake was super special. It was so delicious that I decided to post it immediately. Excuse me for the poor pictures as I took it with my cell phone. I did not even take step by step pictures. But will update my post when I make it again.
The caramel came out perfect. I was making it for the second time and the first time it was not really that perfect. But if you follow the steps correctly , I am sure it is going to turn out good.
The cake was really good and I made sure we had it the next day and it was even more delicious.
I hope you try it out and do let me know how it turns out for you!!
Recipe source- Easycooking
Caramel cake recipes - Baking recipes
Water -1 cup(to stop crystallization)
Preparing the caramel syrup-
Combine the sugar and the half cup of water in a heavy bottomed pan.
Allow the sugar to completely dissolve and then boil and bubble.
Just stir lightly once in a while.
The colour will change to a golden brown colour.
Pour little water. Be very careful for pouring the water as it will splatter.
Pour some more water and let it splatter.
Now pour the remaining water.
Mix and keep on high flame again.
Stir and cook for five more minutes till it becomes slightly like honey.
For the cake
Preheat the oven to 160c.
Grease and flour a cake tin and keep it ready.
Combine the flour ,baking powder,baking powder and cardamom powder.
Cream the butter and sugar using a electric beater.
Add the eggs one by one and keep beating till you get a a fluffy butter.
Pour the caramel syrup and mix well.
Now add the flour mix little by little alternating with milk.
Pour the batter in the prepared cake tin.
Bake in the preheated oven for 40-45 minutes.
Check by inserting a knife in the center if it comes out clean.
Allow the cake to cool completely and invert it on the plate.
1. The cake tastes even better the next day. So do store some or make the cake ahead.
2. I may want to reduce the sugar quantity to perhaps 1 1/4 th cup as I found it slightly sweeter to my taste. But my family loved it. So you can add accordingly to your taste.