Normally I am really sad to see summer go, but this year I am pleased the cooler weather has started to arrive. Several months of temperatures over 30c was too much for me! With the cooler weather, I have started craving warm comfort food and spiced cakes.
I decided to adapt my basic vanilla sponge recipe to make this lightly spiced cake and thought caramel was the perfect accompaniment! One thing that is almost better than this cake, is the smell in the house as it is baking! It doesn’t quite beat eating it though!
170g butter, softened
270g plain flour
3 tsp ground cinnamon
2 tsp ground ginger
3 tsp baking powder
150ml whole milk
1/2 quantity of caramel (without the added salt)
Preheat the oven to 170c (fan assisted).
Grease and line a 20cm cake tin.
Beat the butter and sugar together until light and fluffy.
Add the eggs one by one beating well in between.
Sieve the flour, spices and baking powder into the mixture, then carefully fold into the mixture until everything is well combined.
Finally, stir in the milk until you have a smooth batter.
Pour the mixture into the prepared cake tin.
Bake in the preheated oven for 50 minutes or until a skewer inserted into the middle comes out clean.
Allow to cool in the tins for 5 minutes, before turning out onto a wire rack to cool completely.
While the cake is cooling make the caramel. Allow to cool to a thick pouring consistency. When the cake is completely cool, pour the caramel over the top.