Caramel and Cardamom cake with caramel icing

IMG_4772 Continue reading

Advertisements

Coffee and caramel cupcakes

IMG_0335-001

Continue reading

Dulce de leche bundt cake with butterscotch sauce

Dulce de leche means sweet caramelized milk. Traditionally this is made by simmering milk and sugar till it’s thick and caramelized. A homemade version is made by simmering the Sweetened condensed milk till thick and caramel colored. Here’s the link as how to make this on stove top, microwave and oven. There is also process of cooking an unopened can of sweetened condensed milk in a slow cooker. I followed the steps/recipe from here to make my dulce de leche.

 

Now over to the cake the recipe is adapted from here. I have halved the recipe and that served us perfect. A luscious cake that is sure going to leave you wanting for more.

 
You need –


For the cake

  • All-purpose flour – 1.5 cups 
  • Baking powder – 1 teaspoon
  • Baking soda – 1/4 teaspoon 
  • Salt – 1/4 teaspoon 
  • Unsalted butter – 1/2 cup, at room temperature
  • Dark brown sugar – 1/2 cup firmly packed 
  • Dulce de leche – 1/2 cup 
  • Eggs – 2, at room temperature
  • Vanilla extract – 1 teaspoon 
  • Buttermilk – 1/2 cup, at room temperature
 

For the butterscotch sauce

  • Butterscotch Flavored Morsels – 1 cup
  • whipping cream – 1/4 cup
  • Light corn syrup – 1 tablespoon 
  • salt – a pinch
  • Vanilla extract – 1/4 teaspoon
Butterscotch Flavored Morsels

How to –

 
Pre-heat the oven to 180c. Grease a 9 inch bundt pan.
 
In bowl sift together the flour, baking soda, baking powder, salt and set aside.
 
In a mixing bowl, cream the butter and brown sugar on a high speed. Add the dulce de leche and continue to beat till well combined. add the eggs one at a time; beating well after each addition.
 
Add the vanilla essence and continue to beat.
 
Reduce the speed to low  and  add the flour mixture little at a time and alternating with the buttermilk. Continue mixing till just combined. Please make sure not to over beat the mixture.
 
Pour the batter into the prepared bundt pan and bake for 35-40 minutes or till the toothpick comes out clean when inserted.
Cool the loaf for 10 minutes in the pan and then on a wire rack.
 
Butterscotch sauce
 
Microwave the morsels, cream, corn syrup and salt in medium, uncovered, microwave-safe bowl for 1 minute or till the morsels are just melted. Remove and stir well till everything is well combined.
 
Stir in vanilla extract and mix well. Once the cake is completely cooled pour the sauce over and serve.