Mini Caramel Spiced Cakes

By garciamoss

Ingredients

• 3/4 cup or 175 g softened butter
• 3/4 cup or 175 ml milk
• 2/3 cup or 125 g regular sugar
• 2/3 cup or 125 g light brown sugar
• 3 eggs, lightly beaten
• 3 tablespoons Dulce De Leche
• 1 3/4 cups or 225 g All Purpose / Plain flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Details

Servings 14
Preparation time 10mins
Cooking time 25mins
Adapted from lovefoodies.com

Preparation

Step 1

1. Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin. See here for how to line. or use cupcake liners.

2. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with the cinnamon and the nutmeg.

3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.

4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.

5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.

6. Transfer the cake mixture to the greased and lined loaf tin or mini cake pan. Place in the oven for 1 hr if using a loaf pan or 15 - 20 minutes for mini cakes. *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

7. When the cake (s) is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top! Allow to cool. Store in an airtight container.