This blog should rightly be called The Hungry Mum Who Bakes Quick & Easy Cakes. Yes I’m hungry and yes, I’m impatient, dammit! I want cake and I want it now. Often the baking urge arrives right in the middle of cactus hour or trying to put the kids to bed so I need a no-fuss recipe that can be bunged into the oven.
This caramel cake recipe, courtesy of the kitchen goddess at the Australian Women’s Weekly & their book ‘Quick Mix Cakes’, is so quick and simple. Baking it in a bundt tin & dusting with copious amounts of icing sugar makes it look fancy with all the faffing around of icing.
These beautiful photos were taken by Anna Warr [annawarr.com], a photographer who has an eye for detail & patience by the kilo…
GATHER:
185g softened butter, cubed
1/2 soft brown sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup plain flour
1/2 cup golden syrup
3/4 cup milk
LET’S DO IT:
Grease a Bundt tin, ensuring you get into all the crevices.
Preheat oven to 170C.
Place all ingredients into a bowl of electric mixer and mix on low speed until everything is combined.
Increase speed to medium and beat until there are no lumps and the colour has changed.
Dollop mixture into pan and using a spatula, gently smoosh batter up the sides so it reaches into all the crevices of your pan.
Bake 40-ish mins/until a skewer comes out clean. You may need to cook a little longer depending on your oven.
Cool in pan 10 minutes before turning onto wire rack to cool.
When cold dust with icing sugar.
the hungry mum 