Caramel Butter Cake

Caramel Butter Cake
ingredients:
For the cake:
- 125g butter, softened (1/2 cup + 1 tsp)
- 1 tsp vanilla extract
- 220g soft dark brown sugar (1 cup packed)
- 2 large free range eggs
- 1 TBS golden syrup
- 150g plain flour (1 cup + 1 1/4 TBS)
- 1 tsp ground cinnamon
- 75g self raising flour (1/2 cup + 2 tsp)
- 125ml whole milk (1/2 cup)
For the icing:
- 220g soft light brown sugar (1 cup packed)
- 60g butter (1/4 cup)
- 2 TBS whole milk
- 120g icing sugar, sifted (scant cup)
- 2 tsp whole milk, extra
instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8-inch round cake tin and line it with paper. Set aside.
- Cream the butter together with the vanilla and brown sugar in a small bowl until light and fluffy using an electric mixer. Beat in the eggs, one at a time, and then beat in the golden syrup.
- Whisk together both flours and the cinnamon. Add this to the creamed mixture along with the milk, stirring in until thoroughly combined. Spread batter in the prepared cake tin.
- Bake for 50 minutes until well risen and the top springs back when lightly touched. A toothpick inserted in the centre should come out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
- Measure the brown sugar, butter and first amount of milk for the icing in a saucepan. Cook over medium heat stirring, until the sugar dissolves and the butter melts. Bring to the boil, then reduce and simmer (without stirring) for 3 minutes. Stir in the sifted icing sugar. Gradually add the extra milk until the icing is of spreadable consistency. Spread this icing on top of the cold cake.
NOTES:
If I made this again, I would sieve the brown sugar for the cake before using so that any lumps are removed.
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