Skip to main content

Caramel Cake


This time, I am deeply smitten with the vacation bug, and I still haven't recovered from it yet. A trip to The Capital was the main highlight of this year's vacation and we especially my kids thoroughly enjoyed it. It was their many firsts--first looong trip in the train (48 hrs), first trip to the North, first long trip with their grandparents and so on.....So you could imagine their excitement!!


Meanwhile, many special days like the Mother's day and Father's Day have come and gone, but I was never in a mood to at least make an effort to bake something for those special days.....Anyways, let me hope this Caramel Cake would compensate for all those lazy bygone days.....


Once again, when I have to make a come back, I normally depend on the Fondbites, Bake Along Recipes and this time too, didn't alter that routine!! No more blabbing, off to the recipe for the Caramel Cake (Fondbites, Bake Along # 18).


Ingredients:

For the Cake
Unsalted butter - 150 gm @ room temperature
Sugar - 1 1/4 cups
Salt - 1 tsp
Caramel syrup - 1/3 cup
Eggs - 2 @ room temperature
Vanilla essence - 1 tsp
All purpose flour - 2 cups
Ground cardamom - 1 tsp
Baking powder - 1/2 tsp
Milk - 1 cup @ room temperature

For the Caramel Syrup
Sugar - 2 cups
Water - 1/2 cup
Cold water to stop crystallization - 1 cup


Method:
  • Prepare the caramel syrup in the usual way and keep aside to cool.
  • Preheat oven to 160 C and line a cake pan with paper and butter it.
  • Sift together the flour, cardamom powder, salt and baking powder and set aside.
  • Add butter into a bowl and whip it with a beater until fluffy. 
  • Add sugar and beat on medium-high speed for 5 minutes until the mixture is light and creamy.
  • Add eggs one by one and beat well after each addition.
  • Add vanilla essence and beat again until well incorporated.
  • Next, add the cooled caramel syrup and beat well.
  • Add the sifted flour mixture and milk alternating both and beating until just incorporated after each addition. Do not overbeat.
  • Pour into the cake pan and tap to release the air.
  • Bake for 45-50 minutes. Cool on wire rack.

I would suggest you to wait patiently for 24 hrs before digging into it, so that the flavours would mature and you could finish it off in single day......




 
Labels:

Comments

Post a Comment

Always happy to hear from you.....

Popular posts from this blog

Cream Cheese Pound Cake

This Oven Cold Cream Cheese Pound Cake was  Bake Along #11 . And this had a speciality too!! You needn't preheat your oven like you do when baking normally. Just cream and mix the ingredients and pop it into your oven....simple!  A pound cake is a type of cake traditionally baked with a pound of four main ingredients: flour, butter, eggs and sugar. You could add different flavours or dried fruits for a variation. In this pound cake, I added cream cheese too and guess what I got-- an utterly delicious and yummy yummy cake!! Ingredients: Cake flour- 115 gms Butter - 115 gms, softened Cream Cheese - 115 gms, softened Eggs- 3 Baking powder - 3/4 tsp Salt - 1/2 tsp Sugar - 1 cup Vanilla essence - 1 tsp Method: NO PREHEATING the oven!!  Butter and flour a loaf pan and line the bottom with butter paper. Place softened butter and cream cheese in a bowl and beat using an electric beater until soft and ...
Post a Comment
Read more

Karachi Biscuits

The Fondbites Bake Along # 59 was Karachi Biscuits, which were new to me.... However, Mr. Hubby said it was famous in Hyderabad and every bakeries sold these biscuits.... Anyways, I gave it a try with few changes in the original ingredients..... Now, on to my tweaked recipe: Ingredients: Recipe Source: Fondbites Butter – 350 gms, softened Icing sugar – 1 1/2 cups All purpose flour – 3 cups Baking powder – 1/2 teaspoon Orange zest – grated from 1 whole orange Fresh orange juice – 1/4 cup Pure vanilla extract – 1 teaspoon Tutti Fruiti – 100 gms, orange coloured Almonds – 1 cup, finely chopped Method: Whisk together all-purpose flour, baking powder, zest of orange in a big bowl. Add tutti fruiti and chopped almonds and mix well using your hands until the flour mixture coats the tutti fruiti well. Keep aside. Add butter into the bowl of your electric beater and beat on medium speed for 2 to 3 minutes until it becomes lig...
Post a Comment
Read more