Caramel Butter Cake

Name: Caramel Butter Cake
Ingredients: 8 tbsp (1 stick) butter, softened; 1 cup firmly packed brown sugar; 1 tsp vanilla extract; 2 None eggs; 1 tbsp golden syrup or molasses; 1 cup flour; 1/2 cup self-rising flour; 1 tsp ground cinnamon; 1/2 cup milk; None None FOR THE CARAMEL ICING; 1 cup firmly packed brown sugar; 4 tbsp (1/2 stick) butter; 2 tbsp plus 2 tsp milk; 3/4 cup powdered sugar

14 ingredients

5 steps

Ingredients

8 tbsp (1 stick) butter, softened
1 cup firmly packed brown sugar
1 tsp vanilla extract
2 None eggs
1 tbsp golden syrup or molasses
1 cup flour
1/2 cup self-rising flour
1 tsp ground cinnamon
1/2 cup milk
None None FOR THE CARAMEL ICING
1 cup firmly packed brown sugar
4 tbsp (1/2 stick) butter
2 tbsp plus 2 tsp milk
3/4 cup powdered sugar

Directions

1

Preheat the oven to 350°F. Grease and line bottom of deep 8-inch round cake pan with parchment paper.
2

Beat butter, brown sugar and vanilla extract in a medium bowl with an electric mixer until light and fluffy. Beat in eggs and golden syrup. Stir in sifted flours and cinnamon, and milk. Spread mixture into the prepared pan.
3

Bake 50 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4

Meanwhile, for the caramel icing, place brown sugar, butter and 2 tbsp milk in a small saucepan on medium heat. Cook, stirring, without boiling until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, 3 mins without stirring. Remove from heat. Stir in sifted powdered sugar. Stir in remaining 2 tsp milk as needed until icing is of a spreadable consistency.
5

Spread icing on top of cooled cake.