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gâteau au caramel de sucre brûlé

gâteau au caramel de sucre brûlé

Welcome to the delicious world of gâteau au caramel de sucre brûlé, a dessert that combines rich caramel flavor with a light and fluffy cake texture. This cake is perfect for any occasion, whether you're celebrating a birthday, hosting a tea party, or simply satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar This will be caramelized for the cake.
  • 1/2 cup unsalted butter softened for a rich and creamy texture.
  • 1 cup all-purpose flour The base of the cake, providing structure.
  • 1/2 cup milk Keeps the cake moist.
  • 2 large eggs For binding and richness.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1/2 teaspoon salt Enhances the overall flavor.
  • 1 teaspoon vanilla extract Adds depth of flavor.

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Saucepan
  • Toothpick or cake tester
  • Cooling Rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Step 2: In a saucepan over medium heat, melt the sugar until it turns a deep amber color, stirring constantly to prevent burning. Once melted, remove from heat and allow to cool slightly.
  3. Step 3: In a large mixing bowl, cream together the softened butter and the burnt sugar until well combined.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  5. Step 5: In another bowl, whisk together the flour, baking powder, and salt.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
  7. Step 7: Pour the batter into the prepared cake pan and smooth the top.
  8. Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Vegan Variation: Substitute the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based butter alternative.