" Rich Caramel Cake "

The very moment I saw the picture of this cake in our group 'Fondbites bake along', I wanted to bake this cake. It has a light texture, distinct flavour and a unique taste. This cake had such a pretty colour and when it came out, my better half gave me full marks. Caramel cake, as the name suggests, requires a rich caramel syrup. For the first time in life, I made this syrup and was bit scared while making it. Scared! Oh yes, but now I feel there is no need of that. It's just while making caramel syrup one has to be careful, that’s all. In our facebook group admin Subhashini posts a recipe every week and we got a whole week to bake that. She teaches all in and out of baking like fondant work, sugar paste flowers etc. in Chennai, India. She explained every recipe elaborately and with step by step pictures which made things so easy for us. You can check more of her work at her page http://www.fondbites.com.

So coming back to this caramel cake. It is really very yum and if you don’t believe me make yourself and save a big piece for me :P.

PS: The caramel syrup could taste bitter and smell as burnt but don’t you worry its absolutely fine. Your cake would be just perfect.

Ingredients

For the Caramel syrup

Granulated white sugar – 2 cups

Water – 1/2 cup

Water for stopping crystallization – 1 cup

For the cake

Unsalted butter – 150 gms, at room temperature

Granulated white sugar - 1 1/4 cups

Salt – 1 tsp

Caramel syrup – 1/3 cup

Eggs – 2, at room temperature

Pure vanilla extract – 1 tsp

All-purpose flour – 2 cupsBaking powder – 1/2 tsp

Milk – 1 cup

Method

Caramel Syrup

1. In a heavy bottomed pan boil sugar and water on high flame until sugar dissolves and syrup starts bubbling. Make sure you stir in not so frequently though.

2. After few minutes the syrup will start changing colour from brown to dark brown and then real dark brown but don’t forget to stir it.

3. Now switch off stove and remove the pan form the burner and move it to the kitchen counter. At this point you’ve to be very very careful as syrup is extremely hot. Step back and pour a bit of the water and immediately step back while it splatters. Now again pour some more of the water and let it splatter some more. Further you can pour all of the remaining 1 cup of water. Once the syrup stops splattering mix it well and bring it back on burner on high flame and keep on high flame for 2 to 3 minutes until it reduces a bit. Do not leave it for long otherwise it would be very thick and you will face difficulty in pouring it. It should be a bit thin syrup while switching off the stove, once it will cool down it will have a honey type consistency.

Caramel cake

1. Pre-heat oven to 160 degree C. Grease and flour an eight inch round pan.

2. In a bowl sift the flour, salt and baking powder and keep it aside.

3. Now take another bowl and cream the butter, whip it until fluffy and then add sugar and whip for another 5 minutes until the mixture become creamy and pale in colour. 

4. Now add the eggs one by one and beat it well for a minute after each addition. Add vanilla extract and beat again until incorporated well.

5. Further add caramel syrup and beat well again until incorporated.

6. Add and fold the flour and milk alternating both and beating just to mix things well not rigorously. Do not over beat the mixture at this stage otherwise the cake will become dense not crumbly.

7. Now pour the batter into the greased pan. Bake in a pre-heated oven for 35 to 40 minutes or until a tooth pick inserted into the center comes out clean. 

Tada! The cake is ready :)

Enjoy!