Gooey Coffee Caramel Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 ½ cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
06 -
½ cup unsalted butter, softened
07 -
1 large egg
08 -
½ cup brewed coffee, cooled
09 -
½ cup buttermilk
10 -
1 teaspoon vanilla extract
→ For the Caramel Sauce
11 -
1 cup brown sugar, packed
12 -
½ cup unsalted butter
13 -
¼ cup heavy cream
14 -
1 teaspoon vanilla extract
15 -
Pinch of salt
→ For the Coffee Drizzle
16 -
2 tablespoons brewed coffee
17 -
1 tablespoon powdered sugar
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Grease and flour a 23×23 cm (9×9-inch) baking pan or line it with parchment paper.
02 -
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and egg until light and fluffy. Add the brewed coffee, buttermilk, and vanilla extract, and mix well. Gradually incorporate the dry ingredients into the wet mixture, stirring until smooth.
03 -
Pour the batter into the prepared pan and bake in the center of the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
04 -
In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the mixture starts to simmer. Let it simmer for 3-4 minutes, stirring frequently, until the sauce slightly thickens. Remove from heat and mix in the vanilla extract and a pinch of salt. Set aside to cool slightly.