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March 27, 2015 / Maggie L.

Coffee Caramel Cake

Coffee Caramel CakeThe frosting on this was overly sweet and the cake itself turned out alright. Nothing phenomenal. I won’t be making this one again. The recipe came from the Perfect Baking book.

6oz butter

175g sugar

3 eggs

225g self rising flour (I used 100g cake flour, 110g APF, 1/4 plus 1/8 tsp salt, 1 1/2 plus 3/4 tsp baking powder)

100ml strong coffee

Preheat oven to 350F. Cream the butter and sugar. Gradually add in the other ingredients. Baking in a cake pan for 30 minutes. Remember to butter the pan.


As in don’t make the frosting.

125ml milk

135g butter (about 4 1/2 oz)

3 tbsp sugar

575g powdered sugar (this was waaaay too much, it is almost 6 cups of sugar!!)

Melt the milk and butter over low heat. Set aside. Melt the sugar over low heat until golden brown. Carefully mix the milk and the melted sugar until the caramel is dissolved, then carefully mix in the powdered sugar until smooth.


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