Caramel Topping Cake
Ingredients
•Vegetable/sunflower oil…………………..1/3 C
•Sweetened condensed milk……………….½ C
•Lemon juice…………………………………….1 Tsp
•Vanilla essence……………………………….½ Tsp
•Almond essence………………………………½ Tsp
•Lukewarm milk…………………………………¾ C
•Cake flour……………………………………….1¼ C
•(if unavailable, substitute with all purpose flour)
•Baking powder…………………………………1 Tsp
•A pinch of baking soda
Topping:
•Butter……………………………..1 Tbsp
•Packed brown sugar…………½ C
•Milk………………………………..2 Tbsp
•Vanilla essence…………………1 Tsp
•Chopped pecans/walnuts…..¼ C
Preparation
1.In a mixing bowl, cream the oil and condensed milk. Add the lemon juice, essence and milk.
2.Combine the flour, baking powder and baking soda. Add to the creamed mixture.
3.Pour into a 8-inch round baking pan and bake in a preheated oven at 350 F/ 180 C for 30 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool for 10 minutes before inverting onto a serving dish.
4.In a small saucepan, combine the topping ingredients except the nuts and bring it to a boil. Boil for 2-3 minutes, stirring continuously. Stir in the nuts.
5.Prick the cake using a fork or toothpick and slowly pour the caramel topping over the warm cake. Allow it set for 20 minutes before
serving.
By Anand Lila Devi Dasi
•Vegetable/sunflower oil…………………..1/3 C
•Sweetened condensed milk……………….½ C
•Lemon juice…………………………………….1 Tsp
•Vanilla essence……………………………….½ Tsp
•Almond essence………………………………½ Tsp
•Lukewarm milk…………………………………¾ C
•Cake flour……………………………………….1¼ C
•(if unavailable, substitute with all purpose flour)
•Baking powder…………………………………1 Tsp
•A pinch of baking soda
Topping:
•Butter……………………………..1 Tbsp
•Packed brown sugar…………½ C
•Milk………………………………..2 Tbsp
•Vanilla essence…………………1 Tsp
•Chopped pecans/walnuts…..¼ C
Preparation
1.In a mixing bowl, cream the oil and condensed milk. Add the lemon juice, essence and milk.
2.Combine the flour, baking powder and baking soda. Add to the creamed mixture.
3.Pour into a 8-inch round baking pan and bake in a preheated oven at 350 F/ 180 C for 30 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool for 10 minutes before inverting onto a serving dish.
4.In a small saucepan, combine the topping ingredients except the nuts and bring it to a boil. Boil for 2-3 minutes, stirring continuously. Stir in the nuts.
5.Prick the cake using a fork or toothpick and slowly pour the caramel topping over the warm cake. Allow it set for 20 minutes before
serving.
By Anand Lila Devi Dasi
