**Introduction:**
Indulge in the rich and velvety layers of a decadent caramel flan cake, a delightful fusion of traditional flan and moist cake. This dessert is perfect for any occasion, boasting a luscious caramel sauce that seeps into a creamy custard layer, all atop a light and fluffy cake. Whether you’re celebrating a special event or simply treating yourself, this dessert promises to impress with its beautiful presentation and irresistible flavors.
**Ingredients:**
For the caramel:
– 1 cup granulated sugar
– 1/4 cup water
For the flan:
– 1 can (14 ounces) sweetened condensed milk
– 1 can (12 ounces) evaporated milk
– 4 large eggs
– 1 tablespoon vanilla extract
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup milk
– 2 large eggs
– 1 teaspoon vanilla extract
**Instructions:**
1. Preheat your oven to 350°F (175°C). Prepare a bundt cake pan by greasing it lightly with butter and sprinkling with flour to prevent sticking.
2. To make the caramel, combine the granulated sugar and water in a small saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring. Allow the mixture to boil undisturbed until it turns a deep amber color. This should take about 5-7 minutes. Carefully pour the hot caramel into the prepared bundt pan, swirling to cover the bottom evenly. Set aside to cool and harden.
3. For the flan, in a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and set aside.
4. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract. Using an electric mixer, beat the mixture on medium speed for about 2 minutes, or until thoroughly blended and smooth.
5. Pour the flan mixture over the hardened caramel in the bundt pan, followed by pouring the cake batter gently over the flan mixture. Be careful not to disturb the layers.
6. Place the bundt pan inside a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the bundt pan, creating a water bath. This will help the flan cook evenly.
7. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the cake comes out clean. The flan should be set but still jiggly.
8. Once baked, remove the bundt pan from the water bath and cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours, preferably overnight.
9. To unmold the cake, run a knife around the edges of the pan, then invert onto a serving platter. The caramel will flow over the flan and cake, creating a beautiful sauce.
**Tips:**
– For an extra touch, you can add a pinch of cinnamon to the flan mixture for added flavor.
– If you want to reduce sugar, you can substitute half of the sugar in the cake batter with a sugar alternative.
– This cake can be made a day in advance; the flavors will meld beautifully overnight.
**Serving Suggestions:**
Serve this cake chilled, garnished with fresh berries or a dollop of whipped cream. It pairs wonderfully with a cup of coffee or tea, enhancing the dessert experience. For a festive touch, consider drizzling extra caramel sauce on top or serving with a scoop of vanilla ice cream on the side.
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