Salted Caramel Coffee Cake

Name: Salted Caramel Coffee Cake
Total time: 3600 s
Yield: 1 Small Cake
Cuisine: British
Ingredients: 1 egg (70gm with shell); 70 gm Flour; 70 gm Castor Sugar; 70 gm Unsalted Butter; 1 tbsp Milk; 1/2 tsp Vanilla Essence; 1/2 tsp Baking Powder; 1/2 tsp Coffee Essence; 1 pinch salt; 1/2 cup Castor Sugar; 1/2 cup Heavy Cream; 3 tbsp Water; 1 tsp Coarse Salt

Joanne Foong @cook_16051418

Imagine a Frappacino from Starbucks. That's how this cake should smell and taste.

This lovely cake came about at 3am the night of my brother's birthday. With very limited ingredients I had at the moment, this cake turned out way better than I imagined it to be.

Imagine a Frappacino from Starbucks. That's how this cake should smell and taste.

This lovely cake came about at 3am the night of my brother's birthday. With very limited ingredients I had at the moment, this cake turned out way better than I imagined it to be.

Joanne Foong @cook_16051418

Imagine a Frappacino from Starbucks. That's how this cake should smell and taste.

This lovely cake came about at 3am the night of my brother's birthday. With very limited ingredients I had at the moment, this cake turned out way better than I imagined it to be.

Imagine a Frappacino from Starbucks. That's how this cake should smell and taste.

This lovely cake came about at 3am the night of my brother's birthday. With very limited ingredients I had at the moment, this cake turned out way better than I imagined it to be.

Saved

Ingredients

1 hour

1 Small Cake

Coffee Cake
1egg (70gm with shell)
70 gmFlour
70 gmCastor Sugar
70 gmUnsalted Butter
1 tbspMilk
1/2 tspVanilla Essence
1/2 tspBaking Powder
1/2 tspCoffee Essence
1 pinchsalt
Salted Caramel
1/2 cupCastor Sugar
1/2 cupHeavy Cream
3 tbspWater
1 tspCoarse Salt

Saved

Steps

1 hour

1

Mix all the ingredients of the coffee cake together and put it in the oven that is preheated at 180°C for 25 minutes or till skewer come out clean. Set cake to cool on cooling rack.
2

Boil sugar and water in a pot on medium heat for about 8 minutes or till sugar turns amber in colour. Remove from heat and stir in heavy cream slowly. Be careful of the hot steam in the process. Add salt into caramel mixture or after dripping it on the cake.