Cookbook:Caramel Coffee Cake
| Caramel Coffee Cake | |
|---|---|
| Category | Cake recipes |
| Servings | 12 |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cake
Ingredients
[edit | edit source]Cake
[edit | edit source]- 3 eggs
- 400 g (14 oz) white granulated sugar
- 355 ml (12 fl oz) vegetable oil
- 2 teaspoons vanilla extract
- 375 g (13.2 oz) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Topping
[edit | edit source]- 115 g (4.1 oz) butter or margarine
- 60 ml (2.0 US fl oz) milk
- 220 g (7.8 oz) packed brown sugar
- 1 pinch salt
Procedure
[edit | edit source]- In a mixing bowl, beat eggs until foamy; gradually beat in sugar.
- Blend in oil and vanilla.
- Combine flour, salt, and baking soda; add to egg mixture, and fold in.
- Pour into a greased 10-inch tube pan; bake at 350°F (175°C) for 1 hour and 15 minutes or until the cake tests done.
- Cool in pan on a wire rack for 10 minutes. Remove cake to a serving platter.
Topping
[edit | edit source]- Combine all ingredients in a saucepan; boil 3 minutes, stirring constantly.
- Slowly pour sauce over warm cake (some topping will run down onto the serving plate).