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Caramel Butter Cake

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Caramel Butter Cake Caramel Butter Cake

Caramel Butter Cake






 
The recipe I am sharing with you today is a great recipe for a family style cake that is excellent served for dessert with ice cream or with a hot drink or glasses of milk.
 
I adapted the recipe from one I found in this magazine from Food to Love, entitled Winter Warmers. I am not sure if I bought it this Winter or last Winter. All I can find as a date in it is the year 2019. I can't say if it was this year or last year.
 
I am thinking last year, as I don't really remember it. I did have quite a few corners of pages overturned in this one, so I thought I would look through it again and pick something to make.  This is the first one I have actually cooked from it.
 
You will need an 8-inch round deep baking tin that you need to line with baking paper.  I have big paper liners for my 8-inch cake tin which are like muffin tin liners.  That's why there are lines on the edges of my cake.  I figure for a family style cake, a casual cake, that's okay.

 
I was really pleased with the way the cake itself turned out.  It rose well and has a lovely tender crumb and beautiful flavour.
 
I'm not sure about the icing however.  It is really just like fudge.  If I made it again, I would use a different icing. I think the icing for my Spanish Cake is a much better one.  It is much softer and  more like a butter cream, which I favour on cakes.  I think fudge icing like this is much too dense and too sweet.  But, that's just my opinion!
 
I found the icing for this one a bit too sweet and somewhat cloying. It also isn't all that attractive I don't think.
 
I sprinkled walnuts on it, but they didn't really do much and to be honest, I just didn't like the icing at all.  Loved the cake however.
 
The cake I would definitely bake again, however next time I would put my brown sugar for the cake batter through a sieve to remove any lumps.  My dark brown sugar had lumps in it and they just wouldn't beat out. 
 
So sieve your brown sugar first!  My tip for the day.  I also think it would have been nicer had I taken it out of the oven about 5 minutes sooner.  Mine was a tiny bit over-done I think, so start checking your cake 5 to 10 minutes before it is supposed to be done.
  
The cake itself is still very good, despite that.  I do recommend the cake, just not the icing!
Yield: 10
Author: Marie RaynerPrint
With ImageWithout ImageCaramel Butter CakeYou will need a deep 8-inch round cake tin to bake the cake in.  A fabulous caramel flavoured butter cake topped with a brown sugar fudge icing.ingredients:For the cake:125g butter, softened (1/2 cup + 1 tsp)1 tsp vanilla extract220g soft dark brown sugar (1 cup packed)2 large free range eggs1 TBS golden syrup150g plain flour (1 cup + 1 1/4 TBS)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...
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News source: The English Kitchen
Publication date: 02-02-2020 16:06
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