Strawberry Caramel Cake Twist (Print Version)
# Ingredients:
→ Topping
01 -
60 g unsalted butter
02 -
100 g brown sugar
03 -
300 g strawberries, washed, hulled, and sliced up
→ Cake
04 -
1.5 g salt
05 -
5 ml vanilla extract
06 -
6 g baking powder
07 -
120 ml milk
08 -
2 large eggs
09 -
115 g unsalted butter, left out to soften
10 -
200 g white sugar
11 -
190 g all-purpose flour
# Instructions:
01 -
Butter up your 23 cm round pan really well. Then get the oven going at 175°C.
02 -
Let the unsalted butter melt in a medium saucepot over medium heat. Dump in the brown sugar and stir till it's thick and smooth. Pour that into the bottom of your cake pan. Lay out the strawberry slices on top.
03 -
Cream together the soft butter and white sugar in a mixing bowl until it's light and fluffy. Add eggs one after the other, making sure you mix them in nicely. Next, splash in the milk and vanilla.
04 -
In a second bowl, mix flour, baking powder, and salt using a whisk.
05 -
Slowly add the dry mixture into the wet stuff. Stir it all gently, stopping as soon as there are barely any flour streaks left. Don't overmix.
06 -
Spoon or pour all your batter on top of the strawberries. Make the top flat and smooth. Pop it in the oven and bake for 30 to 35 minutes. It's done when a toothpick comes out without goop.
07 -
Let the cake hang out in the pan for 10 minutes. Then, flip it over onto a plate and gently peel off the pan. The strawberries should be glossy and on top.
# Notes:
01 -
Pick strawberries that aren't too soft. They'll look better when baked and won't turn the cake soggy.