Prep 45 mins
Cook 15 mins
Started making this nearly 30 years ago but must admit a long time since I made it (so times a memory estimate). For the caramel sauce I use my own recipe of Rich Caramel Sauce - this is the only one I have used so I don't know how any others would work BUT DO NOT USE commercial caramel sauce toppings made for icecream the are to thin, you will end up with a yukky cake.
- 125 g butter (4oz, room temperature)
- 3⁄4 cup sugar (caster or super fine)
- 2 eggs (room temperature)
- 3⁄4 cup plain flour
- 1⁄2 cup self raising flour
- 1⁄4 cup milk
- 1⁄3 cup caramel sauce (see above)
- Preheat oven to 180 degrees celsius (350F) (for fan forced oven you may need to lower by about 5-10 degrees celsius).
- Grease with butter a 20cm (8inch) bundt/baba cake tin (one which gives you a hole in the centre of the cake).
- Sift flours together.
- Cream butter and sugar in electric mixer until soft and well blended, add eggs one at a time blending well between each addition.
- Add flour and milk alternating between the two starting and ending with flour.
- Spread half of the mixture into the prepared cake tin, spread the caramel sauce mixture over and then spread remaining cake mixture over (at this point you can take a skewer and swirl through the mixture to entwine the caramel more into the cake - OPTIONAL).
- Bake in oven for 40 - 45 minutes - test with a skewer and if comes out clean it is cooked.
- Leave to stand in tin for 5 minutes before turning out.
- If serving warm dust with icing sugar.
- Suitable to slice and freeze.
I found I had only a tiny amount of butter so had to sub with cottage cheese as a desperate last hurrah and used caramel ice cream topping. I got a brilliant caramel cheesecake-esque result and have nearly eaten the lot alone and unaided !! Will try again with full amount of butter - can't wait in fact ! Made for Everyday is a Holiday.
This cake came out just lovely! I used a very thick caramel from Hershey. While it *is* an ice cream topping, it's only available commercially (we own an ice cream parlor) and it's nothing like the caramel topping you'll find in the supermarket. I used an 8 x 4 loaf pan because I don't own an 8 inch bundt pan. The baking time was the same. I didn't swirl the caramel into the batter, but I will try that next time because I think it will look prettier and be distributed more evenly. Thanks for this delicious recipe. P.S. I may try adding some apples next time for a caramel apple cake!
I made this to take to an event at uni and it turned out so nice! I couldnt photograph it sliced but the cake had a beautiful marble. So pretty to look at. I made my own caramel sauce using caramel candies which worked out well. Since I like some vanilla with my caramel I used part vanilla sugar for the sugar and I also reduced it to 1/3 cup which made the cake plenty sweet for us. Other than that didnt change a thing. Your directions and times were spot on. Everything worked out wonderfully. Thank you so much for sharing this winner with us, Pat!
Made and reviewed for the Reunion Game in the Aus/NZ Forum November 2011.