Give in to your guilty pleasure and satisfy that sweet tooth with a creamy, coffee and caramel cake.
TAFE NSW Tourism and Hospitality Teacher, Robyn Ward, said this recipe was a perfect pick-me-up for any time of the day.
“Whether you serve this dish for breakfast, brunch, an afternoon snack or dessert, you’ll have the coffee and caramel lovers coming back for more,” she said.
“Coffee and caramel are a winning combination and the addition of jersey caramels makes this recipe irresistibly good.”
Coffee and caramel cakes
125 grams softened butter
2/3 cups firmly packed brown sugar
3 tablespoons strong brewed espresso coffee
2 cups self-raising flour
½ cup milk
1 teaspoon vanilla extract
18 jersey caramels, halved
Icing sugar for dusting
1. Preheat oven to 180°C (or 160°C for a fan-forced oven) and line a 12-hole muffin pan with cupcake cases.
2. Beat butter and sugar in a bowl with an electric mixer until light and fluffy.
3. Add coffee, beat in eggs, one at a time, until just combined.
3. Sift in sifted flour, milk and vanilla and spoon mixture into prepared cupcake cases.
4. Press three caramel halves into the center of each cake and cover with batter.
5. Bake in a moderate oven for 20 minutes or until browned.
6. Cool in pan for five minutes then transfer to a rack to cool. Dust with sifted icing sugar and serve.
For more information about the range of hospitality and commercial cookery courses at TAFE NSW, visit tafensw.edu.au or phone 131 601.