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Caramel Butter Cake

Caramel Butter Cake
Recipe by: Chef Sumaya

Makes 6-8 cakes
Cooking time: 35min

227g butter
1 cup water
2 cups brown sugar
1 ½ tsps caramel essence
1 tsp vanilla essence
½ tsp salt
2 cups cake flour
¼ tsp baking powder
1 tsp bicarbonate of soda
2 extra large eggs
½ cup sour cream

Pre-heat oven to 177 degrees celsius. 
Grease and line an oven baking tray with greaseproof paper.
In a small pot bring butter and water to a boil, add sugar and bring to a complete boil until it reaches the bubble stage. Transfer mixture to a metal mixing bowl and allow to cool, stirring occasionally to avoid it forming a crusty top. 

Meanwhile whisk sour cream and eggs and set aside. 

Add the rest of your sifted and whisked dry ingredients, and beat on medium speed until smooth. 
Add your egg and sour cream mixture and blend until fully incorporated. 
Bake for 30-40 minutes, start checking for doneness after 30 minutes. 

Caramel Frosting
500g full fat cream cheese
150g soft butter
160g caramel
¼ cup icing sugar (or more if needed)
1 tsp caramel essence (optional)

Beat the cream cheese for 2 minutes on medium, incorporate butter, caramel essence, icing sugar and blend for about 2 minutes until smooth and apply to the top of mini cakes.
Add soaked dates with water and blend for about 1 minute. 
Add sifted self raising flour and blend on low speed for 30 seconds, use spatula to clean the sides of your bowl and blend again for 30 seconds. 
Before pouring your cake mixture into your well greased pan lined with greaseproof baking paper, ensure that your mixture is fully blended. 
Bake in a 35x21cm baking pan for 30-35 minutes or in a muffin pan for 20-25 minutes. 

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