When I need a cake for tea in a hurry, I always grab my 6 cup Nordic Ware Bundt pan and bake a cake using the simplest of recipes. Butter, sugar, eggs and flour. Combine these ingredients with a little natural flavours and I have a cake, that is ready to eat in just over an hour.
I’m a great fan of brown sugars. From Light brown sugar, Golden caster sugar to the Dark Brown sugars – which is what I used for this recipe. Even without the caramel flavours, dark brown sugar gives a slight toffee flavour. If you don’t have any caramel flavour in your cupboards, use Vanilla instead. If you don’t have any of these flavours, you will still have a great tasting cake.
Cakes such as these, always taste best when still warm from the oven.
Give it a try.
Dark brown sugar Bundt® cake
- 225 g Dark Brown Sugar
- 225 g butter softened
- 4 medium eggs lightly beaten
- 20 drops of concentrated natural caramel flavour
- 225 g self raising flour sifted
- 1 tbs milk optional
- Preheat the oven to 180 deg fan assisted.
- Spray cake release around the inside of a NordicWare 6 cup original Bundt pan. Add a light dusting of flour, shaking off any excess.
- Beat the sugar and butter together until lighter in colour and fluffy.
- Add the caramel drops to the beaten eggs. Mix until combined. This will help distribute the caramel flavour.
- Gradually add the egg mixture, to the sugar and butter mix, a little at a time, adding a little flour as you go along. Mix until well combined.
- Add the remaining flour. Mix until well combined.
- Check for a dropping consistence. If needed, add the milk and mix until well combined.
- Pour the cake batter evenly into the prepared cake tin, ensuring there are no air bubbles around the bundt pattern.
- Bake in the oven for 35 – 40 mins. Or until baked, testing the centre of the cake in various areas around the pan, with a skewer until it comes out clean.
- Leave in the tin for 10 – 15 mins to cool a little before turning out onto a wire wrack to cool completely.