Last week I realised it had been seven weeks since I’d last baked a cake, and even longer since I’d blogged a cake recipe (almost a year?!). Far too long.
Our friend’s birthday on the weekend broke my baking drought. I asked if I could bake him a cake and his request of ‘something plain and simple, like vanilla cake, or maybe a bit of caramel’ was too easy. I find baking so relaxing and enjoyable, and simple homemade cake stall-type cakes are my favourite to bake – and to eat!
I’ve used this AWW butter cake recipe a few times now. It’s one of the easiest cakes you can make, as all ingredients are mixed in one bowl, poured into a pan, then baked. Plus it’s versatile too. I’ve used this recipe to create giant cupcakes, I’ve covered it in fresh whipped cream and strawberries, and this time I decided to just pour over caramel sauce.
On that note, this is the first time I’ve made caramel sauce. Um. Crazy!
Now that I know how easy it can be, what are your favourite ways to use caramel sauce? I’m thinking homemade ice-cream, pancakes, with just a spoon… ;)
Also, Caramel Experts, is it wrong that my caramel sauce has air bubbles? It didn’t bother me at the time, but now I’m unsure.
More butter cakes!
Recipe from Australian Women’s Weekly, ‘Cook’
Prep time: 15 mins | Baking time: 1hr to 1hr15m | Serves: 12
- 125g unsalted butter, softened (plus extra for greasing)
- 1 tsp vanilla extract
- 1 1/4 cups (275g) caster sugar
- 3 eggs
- 1 cup (150g) plain flour
- 1/2 cup (75g) self-raising flour
- 1/4 tsp bicarbonate of soda
- 1/2 cup (125ml) milk
- Preheat oven to 170C/150C fan-forced. Grease a 20cm round cake pan; line base with baking paper.
- Beat all ingredients in medium bowl on low speed with electric mixer until just combined. Beat on medium speed until mixture is smooth and changed to a paler colour.
- Pour mixture into pan. Bake, uncovered, for about 1-1 1/4 hours, or until a skewer inserted into the centre comes out clean. Stand cake for 5 mins then turn onto a wire rack; turn cake upside to completely cool. Transfer to a cake stand and pour over the caramel sauce.
- There is no need to sift the flours; however, push the bicarbonate of soda through a small sieve to remove lumps.
- If using a springform pan and the base of the cake sticks when removing it, use a sharp knife to gently release the cake from the base when it is upside down.
- Alternative icing ideas include dusting with cinnamon sugar or icing sugar, chocolate buttercream, fresh whipped cream and berries.
Recipe from Donna Hay, Modern Classics Book 2
- 3/4 cup brown sugar
- 1 cup pure / single / pouring cream
- Place brown sugar and cream in a saucepan over medium heat and stir until the sugar is dissolved. Increase the heat and simmer rapidly for 8 minutes or until the sauce thickens. Pour over cake when the sauce is lukewarm / still pourable.