CARAMEL BREAKFAST CAKE
Quick and easy to prepare! A delicious new addition to Sunday brunch or just everyday breakfast, and even snacking!
Provided by PalatablePastime
Categories Breads
Time 35m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- Sprinkle sugar on bottom of well-greased 9" layer pan; cover with nuts.
- Pour topping over nuts.
- Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center.
- Bake at 400° for 23-25 minutes.
- Let stand 5 minutes; invert onto serving plate.
- Serve warm.
Nutrition Facts : Calories 145.5, Fat 7.2, SaturatedFat 2.8, Cholesterol 8.5, Sodium 296.9, Carbohydrate 19.4, Fiber 0.4, Sugar 3, Protein 1.9
CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
- Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
- Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
- Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
- Spread icing onto the cooled cake layers. Stack layers; ice top and sides.
Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g
CARAMEL-NUT BREAKFAST CAKE
Make and share this Caramel-Nut Breakfast Cake recipe from Food.com.
Provided by LAURIE
Categories Breads
Time 37m
Yield 1 13x9 pan, 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Measure out 1 cup dry cake mix and set aside.
- Combine remaining cake mix, flour, oil, water and eggs in a large mixing bowl.
- Beat 2 minutes at med speed.
- Pour into greased and floured 13x9-inch pan.
- For topping, combine reserved cake mix, brown sugar and nuts in a small bowl.
- Add butter and mix until crumbly.
- Sprinkle on top of batter in the pan.
- Cut through batter with a knife to create a marble effect.
- Bake at 350° for 30-35 minutes.
- Combine powdered sugar, water and corn syrup together for glaze.
- (Mix over a low heat if using golden syrup).
- Drizzle glaze over cake.
Nutrition Facts : Calories 451.4, Fat 18.3, SaturatedFat 4.6, Cholesterol 41.2, Sodium 393.4, Carbohydrate 68.8, Fiber 1.3, Sugar 51.8, Protein 5.1
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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