Caramel Sauce Cake

10-12
Servings

15m
Prep Time

45m
Cook Time

1h
Ready In

Recipe: #14189

September 08, 2014

recipe by:
ImPat

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recipe by:
ImPat

"Started making this over 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 #recipe14188 - 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. I usually slice the cake and freeze in an air tight container for the DH to take to work for his morning or afternoon tea."

Original recipe yields 10-12 servings

Metric US

I've Tried It

Ingredients

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125 grams butter (room temperature, 4 oz)
3/4 cup caster sugar (or super fine)
2 large eggs (room temperature)
3/4 cup all-purpose flour (plain)

1/2 cup flour (self raising)
1/4 cup milk
1/3 cup caramel sauce (see above)

Nutritional

Serving Size: 1 (69.2 g)
Calories 231.4
Total Fat - 11.7 g
Saturated Fat - 6.9 g
Cholesterol - 69.2 mg
Sodium - 113.8 mg
Total Carbohydrate - 29.4 g
Dietary Fiber - 0.9 g
Sugars - 16.2 g
Protein - 3.7 g
Calcium - 21.7 mg
Iron - 0.6 mg
Vitamin C - 1.4 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 180 degrees Celsius (350F) (for fan forced oven you may need to lower by about 5-10 degrees Celsius).

Step 2

Grease with butter a 20cm (8inch) bundt/baba cake tin (one which gives you a hole in the centre of the cake).

Step 3

Sift flours together.

Step 4

Cream butter and sugar in electric mixer until soft and well blended, add eggs one at a time blending well between each addition.

Step 5

Add flour and milk alternating between the two starting and ending with flour.

Step 6

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).