Caramel Sauce Cake
September 08, 2014
Categories: Desserts, Cakes, Eggs, Australian, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Sugar, more
"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."
- 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 by Step Method
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 or slice and freeze in an air tight container or zip lock bag removing as much air as possible.
No special items needed.