Saucy caramel cake

I'm going to apologise straight up.

You can't, just c.a.n.t. make this once.  It's so lovely and moist, has such lovely caramel flavour without being overly sweet or sickly, it's a teeeeensy weeensy bit addictive.  Sorry about that.

It's perfect to make on the weekend because you can make it, eat it over 2 days and give the rest away if you haven't gobbled it up yourself.  There.  You have a yummy cake AND you are generous. win/win really.

It also uses regular pantry stocks.  I love cakes like that don't you?

Hope you have a saucy (wink wink) weekend! xx


Ingredients:
cake
2 cups plain flour, sifted
1 tsp baking powder, sifted
1/2 tsp bicarb soda, sifted
120g butter, at room temperature
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk


sauce
1 cup thickened cream
1/2 cup brown sugar, packed
1 tb golden syrup
1 tsp vanilla extract


Method:
Preheat oven to 160 degrees c
Sift flour, bicarb and baking powder into a bowl.

Into another bowl cream butter and sugar until lighter in colour and fluffy.  

Add eggs, one at a time, beating into mixture each time before adding the next.  Add vanilla extract and buttermilk.  It may look curdled at this point, but don't worry.

Add the flour 1 cup at a time ensuring it is mixed in before adding the final cup.

Once mixed well pour into well greased tin and flatten mixture to the edges with a spatula.

Bake for 35-45 minutes until cooked through.

Cool, then turn out onto serving plate.

To make sauce, combine all ingredients in a saucepan and heat over medium heat until sugar dissolves.  Pour over cake and serve, warm or cold.  (Warm is lovely with vanilla icecream)