Salted Caramel Drizzle Loaf

*Salted Caramel Drizzle Loaf*
Makes one loaf

I think this is one of the easiest and tastiest cakes in the world to make! You just bang everything into the food processor and blitz it for two minutes and then pour it into your pan. 45 minutes you have a tasty cake to enjoy!

140g self raising flour (1 cup)
125g softened butter (1/2 cup)
115g  white sugar (scant 2/3 cup)
2 heaping dessertspoons of salted caramel spread
2 large free range eggs
1 1/2 TBS milk
1/2 tsp vanilla extract

Drizzle Topping:
60ml hot strong coffee (1/4 cup)
45g granulated sugar (1/4 cup)
1 tsp coffee liqueur (I used Patron XO Cafe)
(Alternately use vanilla)

Pre-heat the oven to 175*C/about 340*F/gas mark 3. Lightly butter a loaf tin and line it with parchment paper. Butter the paper and set it aside.

Put all the cake ingredients into the food processor and blitz for 2 minutes. Scrape the batter into your prepared loaf tin.

Bake for 30 minutes, or until well risen, nicely browned and a toothpick inserted in the centre comes out clean.

Remove from the oven. Leave in the tin and place on a wire rack to cool.Mix the drizzle topping ingredients together, stirring to blend well. Drizzle over top of the still very warm cake, and let set for a few minutes before removing from the pan to cool completely. (I make sure that I leave a bit of overhang with the parchment paper when I put it into the pan so that I can use it like handles and just lift the cake out when done!)

Cut into slices to serve.

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