I don’t remember the first time I had this cake. Must have been when I was a little kid because this was one cake which mom used to bake often and we all loved. So I have grown up eating this cake – if I can put it that way..:D This is one of those cakes which always brings back sweet memories. And since my husband also likes it, more reason to continue baking it.
It is a pound cake actually with the four main ingredients taken in equal quantity. However, what sets it apart is the addition of caramelized sugar and the cake spice mix. You can always skip the cake spice mix and keep it as a plain caramel cake.
If you are looking for more recipes of easy to bake cakes, then do check this link.
Caramel CakeCourse: DessertDifficulty: Easy
A perfect tea-time cake recipe!
Eggs – 4
Powdered Sugar or Castor Sugar – 3/4 cup
Oil – 2/3 cup
All Purpose Flour – 1 ½ cup
Baking Powder – 1 tsp
Cake Spice Mix – ¾ tsp
Vanilla Essence – 1 tsp
Castor Sugar (for caramelizing) – 1/2 cup + 2 tbsp
Hot Water (for caramelizing) – 2 tbsp
- Preheat oven at 170C.
- In a pan, slowly melt the sugar for caramelizing.
- When completely melted, it will start changing colour into golden brown and start frothing. As it froths, reduce the heat and add the hot water carefully. Take it off heat and keep aside.
- Whip the eggs till pale, adding the sugar little by little to it and continue whipping.
- Add the oil to this and beat till well combined. Mix / Sieve together the flour, baking powder and cake spice mix.
- Slowly fold in the flour into the egg mixture without deflating the batter much.
- Finally add the prepared caramel to the batter and fold it. Do not mix too much, so that streaks of caramel are seen in the batter.
- Pour the batter into a prepared 7 or 8 inch tin and bake in a preheated oven at 170 deg C till a skewer inserted in the middle comes clean. It takes about 45-50 min.
- Make sure not to open the oven till you see the top and the edges are a golden brown color.
- Let it cool completely before slicing and serving.
- This cake makes for a great tea time option. However, you can always dress it up further with some caramel sauce and ice-cream.
- Making of the Caramel: While making the caramel, be careful not to burn it. The color of the cake depends on how dark the caramel is. Be very careful while adding water into the hot caramel as it splutters and can cause burns. Also, the caramel should cool down before being added to the cake batter. In case it has solidified, you can warm it up a little and add some more water.
- Cake Spice Mix: You can skip the cake spice mix if you do not prefer the taste of spices in the cake. I personally love it and hence always add it to this cake.