Caramel Coffeecake
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
Cake
4 eggs
1/2 c. superfine sugar
1 c. self-rising flour, sifted
2 T. instant coffee granules dissolved in 1 T. hot water
3 T. oil
Caramel Topping
3/4 c. superfine sugar
1/4 c. water, plus 1 T. (additional) water
1 c. confectionary sugar, sifted
1/4 c. unsalted butter, plus 2 T. (additional) unsalted butter,
softened
Recipe
Preheat oven to 350.
Grease and line 2 8" round cake pans.
In a bowl, whisk together eggs and superfine sugar, until light and
thick.
Gently fold in flour, coffee, and oil.
Divide mixture between prepared pans, and bake in the oven for 20
mins., or until well risen and golden brown.
Turn onto a wire rack to cool.
To make caramel topping, heat superfine sugar and 4 T. water in a
pan, until sugar has dissolved. Bring to the boil, then cook until
syrup turns a dark golden brown.
Pour all but 2 T. over 1 cake.
Mark into 8 sections with an oiled knife before the caramel sets.
Stir 1 T. water into remaining caramel, returning to heat, if
necessary, to soften caramel. Leave to cool.
In a bowl, cream together icing sugar, butter, and cooled caramel.
Spread over remaining cake, and place caramel-topped cake on top.
Makes 8 servings
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