Call it a drizzle cake if you will, but I prefer to add far more caramel than you can reasonably call a drizzle. It may not be the prettiest cake, with all the holes poked in the top (feel free to add frosting if you feel like it) yet those holes make sure the delicious caramel penetrates further into the cake, so who cares, really?
- 200gr soft butter
- 100gr moist brown sugar
- 1 tsp vanilla extract
- 250gr flour
- 1 tbs baking powder
- 4 eggs
- 3 tbs milk
- 2 tbs espresso powder
- 150gr chopped walnuts
For the caramel sauce:
- 25gr water
- 100gr sugar
- 100gr double cream
Combine all ingredients for the cake – except the walnuts – and beat until combined, 1 minute should do. Fold in the walnuts.
Butter and line a 25cm round cake tin with baking paper. Spread the batter out in the tin.
Bake for 30-35 minutes on 180°C
Leave the cake to cool for 5 minutes.
Meanwhile, make the caramel: Combine the water and sugar in a thick based sauce pan. Shake to make sure no sugar crystals are on the sides. Heat the sugar without stirring until a deep brown colour. No stirring means no stirring, or you will crystallise the sugar.
Add the cream while stirring – the cream will bubble up quite strongly – and leave to simmer for 2 minutes to dissolve the caramel and thicken the sauce. Stir occasionally.
Turn off the heat.
Poke holes into the cake. Not through the cake, but until halfway is a good goal.
Spoon the caramel over the cake.
After 5 minutes, take the cake out of the tin and leave to cool on a wire rack.