Caramel syrup cake

25 May

Caramel syrup cake. Soaking a warm cake in a shower of warm sugar-based syrup surely must be one of the most pleasurable ways of enjoying life.

I am team caramel through and through. Even as a kid, on that rare occasion that I was allowed to get a milkshake at the milkbar (with the words ‘share it with your brother’ ringing in my ears) I chose caramel.

Maybe its genetic, maybe its because I adore caramel, but my gals love caramel, too. I cannot recall a time when Miss 10 ever chose chocolate icecream or milkshake over caramel.

Mmmm, caramel… excuse me while I go and grab a spoonful of my home-made dulce de leche. If you want to make it yourself, it is crazy easy, just check out this link: https://thehungrymum.com/2016/05/01/dulce-de-leche-chocolate-cake/

dulce de leche chocolate cake. The Hungry Mum

This caramel cake with syrup isn’t as sweet as dulce de leche but it still has that gorgeous caramel taste.

Syrup cakes are incredibly simple to make and taste like heaven. Soaking a warm cake in a shower of warm sugar-based syrup surely must be one of the most pleasurable ways of enjoying life.

Feel free to use the syrup with any of your favourite butter cake recipes, I think it would be wonderful with a simple vanilla cake.

GATHER:

125 gram butter, diced, at room temp

1/3 cup brown sugar

1/4 cup golden syrup

2 eggs

1 1/2 cups self-raising flour

1/2 cup almond meal

1/2 cup milk

FOR THE SYRUP

3 Earl Grey teabags

¾ cup caster sugar

Caramel syrup cake recipe. A simple butter cake is jazzed up with a lovely warm syrup. The Hungry Mum.

LET’S GET TO IT:

Preheat oven to 170C, grease and line a 20cm round cake tin with non-stick baking paper.

Beat butter, sugar and golden syrup in the bowl of an electric mixer on medium speed until pale and creamy.

Scrape down sides of the bowl with a spatula then beat in eggs, one at a time and scrape down sides with beaters off.

Fold in flour, almond meal and milk until just combined.

Pour into pan and bake for 35-40 minutes.

Allow cake to cool for 10 minutes then remove from tin and place on a wire rack with a large plate underneath.

Stab small holes over the top of the cake with a skewer and tip over half the warm syrup.

You can either serve the cake with the remainder of syrup in a small jug or pour the rest over when cake is cold.

While baking make syrup: Infuse the tea bags in 1 cup boiling water for 5 minutes then throw away the tea bags. Tip the tea and sugar into a small pan and warm over a low heat until the sugar dissolves then boil for five minutes until syrup becomes thick.

Caramel cake with Earl Grey syrup. Soaking a warm cake in a shower of warm sugar-based syrup surely must be one of the most pleasurable ways of enjoying life.

 

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15 Responses to “Caramel syrup cake”

  1. runnermum May 25, 2016 at 8:39 am #

    Caramel is my most favourite flavour. I use caramel essence instead of vanilla in a lot of my baking. Going to try this cake ASAP.
    Luckily in South Africa I can buy dulce de leche in a can.

    • The Hungry Mum May 25, 2016 at 8:40 am #

      I have never heard of caramel essence! So, is it like vanilla extract? yum!

  2. Laura (PA Pict) May 25, 2016 at 6:35 pm #

    Having made your dulce de leche chocolate cake, I feel compelled to make this recipe next. Like you, I am a massive fan of caramel.

    • The Hungry Mum May 26, 2016 at 12:28 am #

      Compelled! Love it! I love syrup cakes, wth their lovely soaked-through crumb. Hope you love it too – and you don’t need cocoa for this!

  3. Abbe@This is How I Cook May 26, 2016 at 4:05 am #

    I am drooling right now! I’ll bet this is fabulous!

  4. katysinspirations May 26, 2016 at 6:08 am #

    This looks and sounds wonderful 😍😍😍 I have a week off next week. I know what I’ll be doing now 😃😃😃

    • The Hungry Mum May 26, 2016 at 10:47 am #

      Oh thanks Katy! This is so yum and so quick to make. You will love it. Enjoy your break 🙂

  5. runnermum May 26, 2016 at 7:44 am #

    Baked it yesterday but gave a South African twist by using Rooibos tea instead of Earl Grey – well it is yummy!!! Ohh and I used a loaf tin – easier to slice and serve…

  6. Angie@Angie's Recipes May 26, 2016 at 2:29 pm #

    That looks really tempting with all the caramel syrup!

    • The Hungry Mum May 27, 2016 at 3:24 am #

      Syrup is so easy yet makes a cake taste so much better 🙂

  7. youthfoodblog May 27, 2016 at 5:09 am #

    Caramel flavor really makes a difference!

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