Tuesday, October 7, 2014

Flan Cake

Do you like flan? Do you like cake? How about mixing the 2?

This magical cake can be any flavor and although the flan is poured on top of the batter, it magically sinks to the bottom (or top). Fine, I know its not really magic, and it's science and weight distribution and such but its magggiiiccc.

P.S: If you hate boxed cake mix recipes, this one isn't for you...

For the Cake:
Caramel Topping
1 box Butter Cake Mix plus ingredients listed on box
1 (14 ounce) can of sweetened condensed milk
1 (12 ounce) can evaporated milk
4 large eggs
1 teaspoon vanilla
1 teaspoon almond extract

Preheat oven to 350 degrees and grease and flour the inside of your bundt pan. Pour 1/2 cup of the caramel topping on the bottom.
Prepare cake according to box instruction and pour the batter evenly over the caramel, set aside.
In a large bowl, gently whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla, and almond extracts. Pour over cake batter.
The batter will start to rise above as the flan mixture sinks, this is OK.
Fill a 9" cake pan half way with water and place in your preheated oven. Place the bundt pan filled with cake/flan into the center of the cake pan (this creates a water bath) and bake for 45 minutes.
Cover the top with foil and continue to bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool at room temperature for 2 hours before placing in your fridge to cool over night.
Prior to serving, place the bottom of the bundt pan in warm water for 1-2 minutes before inverting on to your plate, this prevents the caramel from sticking.
Slice, service, and enjoy! I just love the combination of the buttery cake and creamy flan... Enjoy!

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