Caramel Sauce Cake

• butter↗125 g

  (4oz, room temperature)

• sugar↗3⁄4 cup

  (caster or super fine)

• eggs↗2

  (room temperature)

• plain flour↗3⁄4 cup
• self raising flour↗1⁄2 cup
• milk↗1⁄4 cup
• caramel sauce1⁄3 cup

  (see above)

Step-by-step instructions

1. 1

   Preheat oven to 180 degrees celsius (350F) (for fan forced oven you may need to lower by about 5-10 degrees celsius).

2. 2

   Grease with butter a 20cm (8inch) bundt/baba cake tin (one which gives you a hole in the centre of the cake).

3. 3

   Sift flours together.

4. 4

   Cream butter and sugar in electric mixer until soft and well blended, add eggs one at a time blending well between each addition.

5. 5

   Add flour and milk alternating between the two starting and ending with flour.

6. 6

   Spread half of the mixture into the prepared cake tin, spread the caramel sauce mixture over and then spread remaining cake mixture over (at this point you can take a skewer and swirl through the mixture to entwine the caramel more into the cake - OPTIONAL).

7. 7

   Bake in oven for 40 - 45 minutes - test with a skewer and if comes out clean it is cooked.

8. 8

   Leave to stand in tin for 5 minutes before turning out.

9. 9

   If serving warm dust with icing sugar.

10. 10

    Suitable to slice and freeze.