Caramel Coffee Cake
This tube-pan cake gets its character from a quick brown sugar caramel poured over it while it is still warm. The batter uses oil instead of creamed butter, so the crumb stays moist and the method is simple: beat, fold, bake. The sauce takes only three minutes of boiling and soaks into the top as it cools, leaving a sticky, glossy crust. It serves twelve and suits a crowd.
Instructions
Beat the eggs in a mixing bowl until they turn foamy, then beat in the granulated sugar a little at a time.
Blend in the vegetable oil and vanilla extract until the mixture is smooth.
Stir together the flour, 1 teaspoon of salt and the baking soda. Add this to the egg mixture and fold it in gently until no dry streaks remain.
Pour the batter 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.
Let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto a serving platter.
While the cake is still warm, put the butter or margarine, milk, brown sugar and the pinch of salt in a saucepan. Boil for 3 minutes, stirring constantly.
Slowly pour the hot caramel sauce over the warm cake. Some of it will run down onto the platter, which is expected.
Make it personal.
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